Spiced Carrot Spread


  • 1 bunch carrots, washed and cut into 1” pieces
  • 1 onion, sliced thinly
  • ¼ C olive oil
  • ¼ tsp ground ginger
  • ½ tsp chili flakes
  • ½ tsp ground coriander
  • ¼ tsp cumin seed, ground or not
  • 1 C water
  • ¼ C honey
  • salt and pepper
  • 1 bunch parsley or cilantro
  • ¼ C yogurt
  1. Have carrots and onion cut and ready to go
  2. Heat the oil in medium stock pot until it shivers
  3. Add the spices and toast until fragrant
  4. Just before they darken, add the onions and carrots (this will drop the heat in the pot and keep the spices from burning) and toss to coat
  5. Add a good pinch of salt, pepper, water and honey. Cover and cook until carrots are soft
  6. Remove the lid and evaporate off any extra water, the liquid should be thick and syrupy
  7. Allow to cool slightly and then blend in a food processor until pretty smooth, a few chunks are nice for texture
  8. Add the roughly chopped herbs and pulse to combine
  9. Serve with baguette, crackers or crudité with a drizzle of yogurt