{recipe} Curried Carrot Spread

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.

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Categories: cooking, recipe, Snack, Vegetables

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9 Comments on “{recipe} Curried Carrot Spread”

  1. January 14, 2011 at 8:47 am #

    Leslie – Thank you for posting this. I had this fantastic spread at MJ’s bday party a year ago and absolutely loved it. I think about it randomly but always forget to ask for the recipe. I can’t wait to make it this weekend!!!!!! Thanks again! :)

  2. January 14, 2011 at 12:06 pm #

    Sounds really good, and something different than the norm. Anxious to give it a try, thanks!

  3. April 12, 2012 at 2:09 pm #

    just made this, using soy yogurt. YUM!!!

Trackbacks/Pingbacks

  1. {weekend reading} NATIONAL edition « FROM SCRATCH club - January 16, 2011

    […] our blog, Leslie has posted her go-to winter spread/dip Curried Carrot Dip. It’s a staple in our home, hence the recipe taped on the outside of one of my kitchen […]

  2. {FSclub} Soup Swap Day 2011 « FROM SCRATCH club - January 24, 2011

    […] popcorn and fresh fruit and raw veggies. To accompany those raw veggies we enjoyed Leslie’s Curried Carrot Spread (made by yours truly) and Sarah’s Beet Hummus and Chickpea […]

  3. {recipe link love} SUPER BOWL PARTY 2011 « FROM SCRATCH club - February 4, 2011

    […] recipes on this blog… Alexis’ Summer Rolls, Winter Style Leslie’s Curried Carrot Spread The ever-so-popular & toddler-friendly White Bean Dip by Sarah. We have THREE chili recipes on […]

  4. {FSC Time Machine} Fall Recipes 2010 | FROM SCRATCH CLUB - November 10, 2011

    […] Leslie’s leftover chicken noodle soup,and curried carrot spread, […]

  5. {recipe} White Bean & Tomato Spread | FROM SCRATCH CLUB - February 5, 2012

    […] Quinoa Salad by Alexis, Veggie Fajitas by Christine, Green Enchiladas by Dianna, Leslie’s Curried Carrot Spread or Taco Chili,  Amanda’s Turkey Crockpot Chili, My Bok Choy Wontons,  Jillian’s […]

  6. {Two Things Tuesday} | Chasing Down a Dream - February 29, 2012

    […] people would want to swap.  Rules and more info about the swaps here.  I settled on making some curried carrot spread as I can never get enough of this stuff myself, baked chick peas and homemade tkatziki sauce and […]

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