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Roasted Carrot Dip

Yields14 ServingsPrep Time5 minsCook Time35 minsTotal Time40 mins

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

 12 (about 340g) Carrots, peeled and ends trimmed off
 Nonstick Cooking Spray
 Fine Sea Salt and Ground Black Pepper
 0.33 cup (75ml) of Non-dairy Milk of choice
 1.50 tsp Smoked Paprika
 1 tsp Garlic Powder
 0.75 tsp Ground Cumin
 2 tbsp (30ml) Freshly Squeezed Lime Juice
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!

Nutrition Facts

Serving Size 1.5 cups

Servings 0

Amount Per Serving
Calories 28
% Daily Value *
Total Fat 03g5%

Saturated Fat 0g
Cholesterol 0mg
Sodium 1456mg61%
Total Carbohydrate 6g2%

Dietary Fiber 18g72%
Sugars 27g
Protein 08g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.