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Carrot Dip, roasted




Source of Recipe


from Rachel at link


Recipe Link: http://aninvitationtothebarbecue.blogspot.com/search/label/Appetizers

Carrot Dip, roasted

1 pound peeled carrots
1 large red onion, quartered, skin on
1 head garlic, sliced crosswise
2 Tablespoons Olive oil
1 Tablespoon soy sause or tamari
2 teaspoons ground cumin
2 teaspoons ground paprika
pinch cayenne
1 - 4 Tablespoons vegetable stock, or water
Salt + Pepper to taste

Heat oven to 375 degrees F.
Blanch carrots in boiling water for 4-6 minutes, then drain.
In large baking dish, toss carrots, onion and garlic with 1
Tablespoon of the Olive oil.
Add the soy sauce and toss again, keeping cut side of
vegetables down to baking sheet. Roast for 40 minutes.
Let cool.
Squeeze garlic from papery skins.
Remove outer layer of onion skin and ends.
Throw into food processor with spices, pulsing to combine.
Add one tablespoon stock or water at a time until smooth,
seasoning to taste with more soy, salt and pepper...
Serve with crackers, pita, etc.