This is one of my favorite things to spread on our sourdough. Some of our family has been known to sneak a spoonful straight from the bowl on occasion, too. It’s that good. The sweetness of the carrots, combined with the flavor of curry and the slightly creamy yogurt, delicious! It’s also good as a veggie dip (dip your veggies in a veggie—how’s THAT for healthy?!)
The only time-consuming part is peeling and roasting the carrots, but I found a time saving tip. When I have the oven on for anything else, I throw in the sliced carrots (with only the oil) to roast, and keep them in the fridge until I’m ready to make the spread. Then, I just add the missing seasonings into the food processor and puree it all at once.
7 medium carrots, cut into 1” chunks
1/2 tsp ground tumeric
1 tsp curry powder
1 tsp salt
1/4 tsp cayenne pepper
2 T vegetable oil
1 clove garlic, minced
2 tsp ground ginger
3/4 c plain yogurt
1/4 c mayonnaise
Preheat oven to 400. In a large bowl, mix carrots, tumeric, curry, salt, cayenne pepper, and oil. Roast carrots for about 30 minutes, until tender and brown.
Process in the food processor with remaining ingredients until smooth and creamy. Add water 1T at a time if spread is too thick. Makes 2 cups.
