Sweet and sour roasted carrot dip

This roasted carrot dip is a great way to add more vegetables into your diet. It’s so delicious you won’t even realise it’s healthy.

notes

Gluten free, dairy free, Paleo, vegetarian, vegan

To make AIP, leave out the ground spices (from seeds) and replace with fresh herbs like coriander, and exchange the tahini for coconut oil

5 mins

40 mins

1 bowl

1 kg carrots

2/3 cup vegetable or bone broth

1 clove crushed garlic

1 tbsp fresh grated ginger, or 1 tsp ground ginger

1/2 tsp caraway seeds

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp natural salt

2 tsp olive or melted coconut oil

1/2 tsp fresh chopped sage or 1/4 tsp ground sage

1 lemon, juiced

1 heaped tbsp unhulled tahini

Wash and cut the carrots into 5 cm chunks
Place in a baking dish with the oil, spices, broth and mix well so the carrots are coated
Place in an oven at C 220 deg and cook for around 40 mins or until the carrots are tender, turning them over every 10-15 minutes
Remove from the oven and cool
Place the carrot mix, lemon and tahini in a blender and mix until smooth and creamy
Eat with vegetable sticks or gluten free crackers