Roasted Carrot Dip

Roasted Carrot Dip Recipe
Serves: 6 servings
This dip is full of anti-inflammatory ingredients that help combat arthritis pain.
  • 1 lb. Carrots
  • 2 cloves Garlic, peeled, crushed
  • 1-1/2 tsp. Extra virgin olive oil
  • ¼ tsp. Turmeric
  • ⅛ tsp. Ground Black Pepper
  • ½ Tbls. Olive oil
  • ¼ tsp. Tarragon leaves, dry, chopped
  • ¼ tsp. Chervil leaves, dry, chopped
  • 4 Tbls. Orange juice
  • ½ tsp. Ground ginger powder
  • ¼ tsp. Orange extract (optional)
  1. Preheat oven to 375° F. Toss carrots and crushed garlic in 1-1/2 teaspoons of olive oil and place on a baking sheet. Cook in oven until the carrots become tender and slightly browned, about 45 minutes to one hour.
  2. Remove from oven and place roasted carrots and garlic in a food processor along with the remaining ingredients. Process until smooth. Alternatively, the ingredients can be pureed using a hand immersion blender. If mixture is tight or dry, add a few more drops of orange juice to loosen it to your desired dipping consistency.
  3. Place mixture in a chip and dip platter bowl and serve dip warm or cold. Surround dip bowl with healthy type chips and garnish (optional) with a carrot curl and a dehydrated or fresh orange slice and a sprinkling of tarragon.
Nutrition Information
Calories: 56, Fat: 2g, Carbohydrates: 8g, Sodium: 24mg, Fiber: 2g, Protein: 1g, Cholesterol: 0mg


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