Once the holidays (and all the parties and food that go along with them) are over, I always end up craving veggies and lighter foods. My body is so overloaded with decadent goodies and desserts, it’s as if I need to go in the total opposite direction to balance everything out.
One food that I always find myself making frequently this time of year is Curried Carrot Spread. It’s mostly healthy, and a perfect snack or side item to any meal. This is also a food that people LOVE. I have yet to share this with someone, even skeptics, and get anything but rave reviews.
In our house, this is usually smeared on some bread, but it makes good dip for chips, crackers, and veggies. Tonight I even mixed some into my 1-year-old’s fried rice and it was definitely enjoyed. I hope you enjoy it, too!
CURRIED CARROT SPREAD
7-8 medium carrots, cut into 1″ chunks (no need to peel, just wash well!)
1/2 tsp ground tumeric
1 tsp curry powder
1 tsp salt
1/4 tsp cayenne pepper
2 tbsp olive oil
1 clove garlic, minced
2 tsp ground ginger
3/4 c yogurt
1/4 c mayo
Preheat oven to 400°F. In a large bowl, mix carrots, tumeric, curry, salt, cayenne pepper, and oil. Roast 30 minutes, until tender and brown.
Process in food processor with garlic, mayo, and ginger. Add yogurt, process a few more seconds until smooth and creamy. Add water 1 tbsp at a time if necessary to achieve the best consistency.