Roasted Spiced Carrot Dip

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10 mins
2 hours
Roasted Spiced Carrot Dip

By roasting all the ingredients before blitzing into a dip, you get a maximum of flavor with a minimum of fuss.


  • 1kg carrots, peeled, cut into 3cm pieces
  • 1 onion, thinly sliced
  • 3 garlic cloves, bruised
  • 5cm piece (25g) ginger, chopped
  • 1/4 cup (60ml) olive oil
  • 1/4 cup firmly packed (60g) brown sugar
  • 2 tbs apple cider vinegar
  • 1 long red chili, thinly sliced
  • 1 tsp each ground cinnamon and ground coriander
  • 2 star anise, coarsely crushed
  • 250g sour cream
  • Nigella seeds, dill sprigs, baby amaranth leaves (optional) and corn chips, to serve


  1. Preheat the oven to 200°C. Grease a baking tray and line with baking paper.

  2. To make the dip, place carrot, onion, garlic, ginger, oil, sugar, vinegar, chili, cinnamon, coriander, and star anise in a bowl and toss to combine. Transfer to the prepared tray and cover loosely with foil. Roast for 1 hour or until carrot is almost tender. Uncover and roast for a further 45 minutes or until the carrot mixture is caramelized and carrot is soft.

  3. Transfer hot carrot mixture to a food processor with sour cream and blend until smooth. Transfer to a bowl, cover surface directly with plastic wrap, and chill for at least 1 hour or until completely cooled.

  4. Spoon dip into a serving bowl, scatter with nigella seeds, dill, and amaranth if using. Serve with corn chips.


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