Prep 15 mins
Cook 50 mins
From the New York Times Vegetarian Thanksgiving 2013. For the dip to have a brilliant orange color and clean flavor, it is important to avoid browning the carrots when cooking them in Step 1. Cooking time includes chilling time. Dairy-Free, Gluten-Free, Nut-Free, Vegan
- 3 tablespoons extra-virgin olive oil
- 2 lbs carrots, peeled and sliced 1/4 inch thick (about 12)
- 2 garlic cloves, minced
- 3⁄4 teaspoon ground coriander
- 3⁄4 teaspoon ground cumin
- 3⁄4 teaspoon ground ginger
- 1⁄8 teaspoon chili powder
- 1⁄8 teaspoon ground cinnamon
- 1⁄3 cup water
- 1 tablespoon white wine vinegar
- 1 tablespoon minced fresh cilantro
- Heat 1 tablespoon of the oil in a large saucepan over medium-high heat until shimmering. Add the carrots and 1/2 teaspoon salt and cook until they begin to soften, 5 to 7 minutes. Stir in the garlic, coriander, cumin, ginger, chili powder and cinnamon and cook until fragrant, about 30 seconds. Add the water and bring to a simmer. Cover, reduce the heat to low, and cook, stirring occasionally, until the carrots are tender, 15 to 20 minutes.
- Off the heat, mash the carrots with a potato masher, leaving a few coarse pieces for texture. Stir in the remaining 2 tablespoons oil and vinegar. Transfer to a bowl, cover, and refrigerate until the dip is chilled, about 30 minutes. Season with salt and pepper to taste and sprinkle with the cilantro before serving. The dip can be refrigerated in an airtight container for up to 2 days. Season with additional vinegar, salt and pepper to taste and sprinkle with the cilantro before serving.