This recipe for Roasted Spiced Carrot Purée is delicious with our Spelt Flat Bread recipe, which makes a great snack or appetizer. Also use as a dip for pita chips. Top with crumbled feta cheese, coarsely chopped pistachio nuts and a drizzle of cilantro oil.
The spices, cumin, oregano, coriander, turmeric, smoked paprika and cayenne, each contribute to the overall depth of flavor and complement the sweet carrots nicely.
Preheat the oven to 400 degrees F and line a half sheet (13-inch by 18-inch by 1-inch) tray with foil or parchment paper.
Coarsely chop up the carrots and lay on the prepared tray with the cloves of garlic. Combine the melted coconut oil, cumin, oregano, coriander, salt, turmeric, smoked paprika and cayenne and drizzle over the carrots. Use your hands to coat thoroughly.
Pop into the oven and roast for 50 minutes. The carrots should be very tender. Cool slightly before puréeing in a food processor. The texture should be similar to peanut butter.
Note: Avoid the blender – there’s not enough liquid to blend smoothly.
For the flatbread, spread the carrot purée over the flat bread and garnish with cilantro oil, chopped pistachios and crumbled feta cheese.
Watch the Roasted Spiced Carrot Purée here.
PrintRoasted Spiced Carrot Puree
A delicious carrot purée that’s wonderful spread on flatbreads or as an appetizer dip with pita chips.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 cup 1x
- Category: Appetizer
Ingredients
Roasted Spiced Carrot Purée
2 tablespoon coconut oil, melted
2 teaspoons ground cumin
2 teaspoons Turkish oregano
1 teaspoon ground coriander
½ teaspoon coarse salt
¼ teaspoon turmeric powder
½ teaspoon smoked paprika
¼ teaspoon cayenne
2 pounds carrots, peeled and cut into 2-inch chunks
6 large cloves garlic, separated with peel on
Garnish
Crumbled feta cheese
Chopped pistachios
Cilantro oil
Instructions
For the Spiced Carrot Purée
Preheat oven to 400 degrees F.
Stir the cumin, oregano, coriander, salt, turmeric, smoked paprika and cayenne into the melted coconut oil.
Place the carrots and garlic on a baking sheet, pour the spice mix over, and toss to coat well.
Place in the preheated oven and bake 50 minutes or until fork tender; timing varies according to thickness of carrots.
Cool slightly and purée to a paste, similar in texture to peanut butter.
Serve as a dip or spread on flatbread.
Notes
See recipes for Spelt Flatbread and Cilantro Oil
Makes 3 flatbreads: use 1/3 cup carrot purée, 1/3 cup crumbled feta cheese, 1/3 cup coarsely chopped pistachio nuts and drizzle each with cilantro oil. Cut into 6 or 8 squares or triangles.
