Sweet and Spicy Carrot Dip
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Ingredients
- 3 carrots, and some extra for garnish
- 1 onion
- Grated rind and juice of 2 oranges
- 1 tbsp of hot curry paste
- 2/3 cups of organic natural plain yogurt
- 1 handful of fresh basil leaves
- 1-2 tbsp of fresh lemon juice, to taste
- Red tabasco sauce, to taste
- Sea salt
- Fresh ground pepper
Directions
Finely chop the onion, and peel and grate the carrots. | |
Place the onion, carrots, orange rind and juice, and curry paste in a small pan. Bring the pan to a boil, cover and simmer gently for 10 minutes, until it is tender. | |
Put the mixture in a food processor or blender, and mix until smooth. Let stand to cool completely. | |
Next, pour in the yogurt, stir, and combine well. If you are vegan, a coconut yogurt could be a possible substitute. | |
Tear the basil leaves into small pieces and stir them into the carrot mixture. | |
Add the lemon juice, tabasco sauce, sea salt and pepper to the mixture. Be sure to serve within a few hours at room temperature. Before serving, garnish with grated carrot. |