Curried Roasted Carrot Dip


This carrot dip has won the hearts of many. It's earthy, nutty, slightly sweet, and a little smoky. Roasting the carrots adds great depth to the dip and the curry powder is welcomely unexpected. 

I like to make it for parties as an alternative to traditional hummus or as a spread for toast or wraps during the week when I have too many carrots in the crisper. A favorite combination is on sourdough topped with arugula, avocado, and pumpkin seeds.

Curried Roasted Carrot Dip

Makes heaping 1 cup

5 medium carrots, rinsed and chopped into 1-inch pieces
1-2 Tbs. olive oil, divided
2 Tbs. sunflower butter or cashew butter
1 - 1 1/2 tsp. curry powder
1/4 tsp. cumin
1/2-1 tsp. Bragg’s liquid aminos
juice from 1 lemon (roughly 2 Tbs.)
fine sea salt + pepper + cayenne, to taste
1/4 cup water (more/less as needed)
optional: drizzle raw honey 

Preheat oven to 400 degrees and line a sheet pan with parchment paper. Drizzle carrots with up to a tablespoon of olive oil and sprinkle with salt and pepper. Roast for 30-35 minutes until just tender and starting to brown around the edges. 

Place carrots in blender or food processor along with all remaining ingredients except the water. Blend until relatively smooth, then drizzle in water until desired consistency is reached. Taste and adjust seasoning as needed - more salt, lemon, curry powder, etc. 

Best served room temperature. Store sealed in the fridge for 2-3 days. 


Depending on the sweetness of the carrots, I sometimes add a small drizzle of raw honey to this as well. 

Curry powders vary in terms of ingredients and spicy level. Start with the lesser amount and add to taste. 

Feel free to use coconut aminos or tamari in place of the Bragg's. Adjust salt levels accordingly - tamari is saltier, coconut aminos less so.