makes one medium bowl full
A bit of reduced blood orange juice makes the dip all the more vibrant, both in flavor and color. (You can also use regular oranges or meyer lemons.)
Read more about this recipe at Cook & Eat.
3 large carrots
4 cardamom pods
1 bay leaf
Juice of 1 blood orange
1 teaspoon sugar
4 tablespoons plain yogurt
prep: 15 minutes
total: 1 hour 20 minutes
1. Preheat the oven to 400F.
2. Peel the carrots and slice into 1-inch chunks. Place them in a baking dish and fill about 1/2 way up with water.
3. Add the cardamom pods and bay leaf.
4. Cover with foil, and bake for about an hour or until the carrots are very soft.
5. Remove the carrots from the baking dish and let them cool.
6. Mix the juice from the orange with the sugar in a small sauce pan and heat over medium-high until the liquid reduces by about half. Let cool.
7. In a food processor, blend the carrots until they are smooth, adding a bit of the reduced orange juice if it gets to thick.
8. Transfer the carrot purée to a bowl and add the yogurt and remaining reduced orange juice. Stir to just combine.
9. Season to taste with sea salt and black pepper.