Roasted Carrot Dip


January 30, 2020

0.0 0

Creamy roasted carrot dip that's naturally vegan, paleo and free of oil, grains, gluten, beans, nuts and seeds.

  • Prep: 5 mins
  • Cook: 35 mins
  • 5 mins

    35 mins

    40 mins


1. Preheat oven to 425F (215C). Spray a large baking sheet with cooking spray.

2. Cut the carrots into 1/2 inch (1.25 cm) pieces; spread in a single layer and season with salt & pepper. Roast for 30 to 35 minutes until very tender and slightly browned at edges. Cool slightly.

3. In a high-speed blender or food processor, process the carrots, milk, smoked paprika, garlic powder, cumin, and lemon juice until blended and smooth. Stop and scrape the container multiple times.

4. Transfer the dip/spread to a bowl or storage container. Season to taste with additional salt & pepper as desired. Serve with the vegetables, breads and/or crackers of your choice!

Store the dip in an airtight container in the refrigerator for 2 weeks.
You can also use a variation with full-fat canned coconut milk for the non-dairy milk and lime juice in place of the lemon juices. You can also omit the paprika, cumin and garlic powder and add 1 tablespoon (15ml) Thai red curry paste.

Recipe Credit Source:


12 oz. (about 340g) Carrots, peeled and ends trimmed off

Nonstick Cooking Spray

Fine Sea Salt and Ground Black Pepper

1/3 cup (75ml) of Non-dairy Milk of choice

1 1/2 tsp Smoked Paprika

1 tsp Garlic Powder

3/4 tsp Ground Cumin

2 tbsp (30ml) Freshly Squeezed Lime Juice


0 Reviews

All fields are required to submit a review.

This site uses Akismet to reduce spam. Learn how your comment data is processed.