Ingredients
1 kg carrots (approximately)
1 t ground cumin
2 T olive oil + more for roasting
0.25 t salt (more or less to taste)
Spiced Carrot Dip
by Miss N
Directions
Preheat the oven to 220 degrees Celcius. Cut the tops and bottoms off the carrots, then cut into thirds or quarters. Try to get the pieces to be evenly-sized. Toss the carrot pieces in a little oil so they are coated. Arrange them on a baking tray. Roast for approximately 40 minutes, or until the carrots are browned and tender. Place the roasted carrots, cumin, olive oil and salt in a blender. Blend until smooth. (You can adjust the levels of cumin, salt and oil to achieve the desired level of smoothness and taste.)
Looks so good Gill! They are always great, but a particularly good combination of veg for us this week! Just made a veggie lasagne with the squash, leeks and mushroom. Yum! X
— Liz T
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