Spicy Roasted Carrot Spread

Think you don't like carrots? HA! Please try this once? When I serve it, people lap it up on pita crisps or bagel chips. Sweet 'n' hot---what could be better?

• Ready In: 35 mins
• Serves: 12
• Yields: 2 cups

Ingredients

• 6  large  organic carrots
• 2  shallots
• 3  large garlic cloves
• 2  tablespoons olive oil
• 2  tablespoons tamari or 2  tablespoons soy sauce
•  salt and pepper
• 2  teaspoons ground cumin
• 1⁄2 teaspoon  smoked paprika
• 1⁄2 teaspoon cayenne pepper
• 1  tablespoon  minced cilantro
•  extra vegetable broth or  olive oil

Directions

1. In a pot of salted water, boil carrots for 4-5 minutes to blanch, then drain.
2. Put carrots and other vegetables in a glass baking dish, toss with oil and soy, salt and pepper, and roast at 375 until carrots can be pierced with a fork (about 20 minutes.)
3. When cool enough to handle, cut off carrot ends,chop everything coarsely, and put everything into food processor with herbs, pulsing a few times to blend without pureeing---you want some texture. If too thick and dry, splash in a bit more oil or some broth until desired consistency is attained. Season further as needed with salt and pepper.