This carrot dip has won the hearts of many. It's earthy, nutty, slightly sweet, and a little smoky. Roasting the carrots adds great depth to the dip and the curry powder is welcomely unexpected.
Curried Roasted Carrot Dip
MAKES HEAPING 1 CUP
INGREDIENTS:
5 medium carrots, rinsed and chopped into 1-inch pieces
1-2 Tbs. olive oil, divided
2 Tbs. sunflower butter or cashew butter
1 - 1 1/2 tsp. curry powder
1/4 tsp. cumin
1/2-1 tsp. Bragg’s liquid aminos
juice from 1 lemon (roughly 2 Tbs.)
fine sea salt + pepper + cayenne, to taste
1/4 cup water (more/less as needed)
optional: drizzle raw honey
DIRECTIONS:
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Preheat oven to 400 degrees and line a sheet pan with parchment paper. Drizzle carrots with up to a tablespoon of olive oil and sprinkle with salt and pepper. Roast for 30-35 minutes until just tender and starting to brown around the edges.
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Place carrots in blender or food processor along with all remaining ingredients except the water. Blend until relatively smooth, then drizzle in water until desired consistency is reached. Taste and adjust seasoning as needed - more salt, lemon, curry powder, etc.
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Best served room temperature. Store sealed in the fridge for 2-3 days.
Recipe developed for SWW® by Erin Parekh
