Roasted spiced carrot dip


Prep time: 
10 minutes
Cooking time: 
120 minutes


Roast all the ingredients before your blend to get maximum flavour into this delightful dip


  • 1kg carrots, peeled, cut into 3cm pieces
  • 1 onion, thinly sliced
  • 3 garlic cloves, bruised
  • 5cm piece (25g) ginger, chopped
  • 60ml olive oil
  • 60g firmly packed brown sugar
  • 2 tbs apple cider vinegar
  • 1 long red chilli, thinly sliced
  • 1 tsp ground cinnamon
  • 1 tsp ground coriander
  • 2 star anise, coarsely crushed
  • 250g sour cream
  • Nigella seeds, dill sprigs, corn chips, to serve


  1. Preheat the oven to 200°C. Grease a baking tray and line with baking paper.
  2. Place carrots, onions, garlic, ginger, oil, sugar, vinegar, chilli, cinnamon, coriander and star anise in a bowl and toss to combine. Transfer to prepared tray and cover loosely with foil. Roast for 1 hour or until carrot is almost tender. Uncover and roast for a further 45 minutes or until carrot mixture is caramelised and carrot is soft.
  3. Transfer hot carrot mixture to a food processor with sour cream and whiz until smooth. Transfer to a bowl, cover surface directly with plastic wrap and chill for at least 1 hour or until completely cooled.
  4. Spoon dip into a serving bowl, scatter with nigella seeds, dill, if using. Serve with corn chips.


Photo Credit: Jonny Hughes @jonny2love
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