Moroccan carrot recipe

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  3. ute. Drain. In a large skillet, combine the carrots with the orange juice, water, coriander, cu

steam carrots in microwave for 3-5 minutes (with a few teaspoons of water). in a mixing bowl or serving bowl, combine other ingredients. add steamed carrots to other ingredients and mix. Note: for you indian cooks, instead of pepper/cinnamon you can use 1/2 to 1 tsp garam masala. Submit a Recipe Correction Add carrots to the baking sheet and drizzle with oil, salt, paprika, cumin, ginger, cinnamon, turmeric, and cayenne (optional), and toss well to combine. Cook for 20-25 minutes, or until the carrots are tender and slightly browned. Serve hot as is, or with tahini, Za'atar, or our Zesty Dill Yogurt Sauce Step 1 Combine carrots, water, garlic, olive oil, paprika, cayenne pepper, salt, and black pepper in a shallow pan; bring to a boil over medium-high heat and cook until carrots are tender and water evaporates, about 20 minutes. Step 2 Stir vinegar and cumin through the carrot mixture Add carrots and cook for about 20 minutes until nice and tender. Drain. Transfer the cooked carrots immediately to a large mixing bowl. And while nice and warm, season with a dash kosher salt, and the spices (harissa spice, cumin, coriander and paprika.) Add minced garlic, celery, cilantro, lemon juice and extra virgin olive oil Put carrots, garlic, ginger, and 1/4 teaspoon salt in a large saucepan. Add 2 cups water to cover. Bring to a boil, then reduce heat and simmer, covered, until carrots are tender, 10 to 12 minutes

Cook the chopped carrot and garlic in simmering, salted water, for about 20 minutes or until soft. Drain well, then return them to the hot, dry pan for a minute or two, over medium heat, to dry them out further. Tip the carrots and garlic into the food processor bowl, and process until smooth. Add the cumin, paprika, ginger, cinnamon, cayenne. 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.. In a small bowl mix oil, sugar, salt and pepper. The brown sugar will help the carrots caramelize. Toss this with the carrots and spread out in a single layer on a foil lined sheet pan. Cover with foil and place in the hot oven for 12 minutes Carrots should be cooked al dente. In a pan on medium heat, put the carrots, the olive oil and garlic. Add the spices, parsley, coriander, lemon juice and preserved lemons. Cook for 2 minutes while mixing

Moroccan-Style Carrots recipe Epicurious

Place carrots in a medium size pot, add water so it covers about 2 above the carrots and the salt. Bring to a boil and reduce the heat slightly so they can keep boiling. Cook for 45 minutes or until the carrots are tender, but not mushy (See note 3 Preparation. Place the carrots in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until tender. Remove from the heat, rinse with cold water, and drain on paper towels. Heat 2 tablespoons of the olive oil in a large, heavy skillet and add the garlic and cumin. Cook, stirring, for about 30 seconds, until the garlic smells. For the Salad 1 pound carrots, peeled and coarsely grated 1/3 cup currants 1/2 cup slivered almonds, toasted (see note below

While the carrots are cooking, take a large mixing bowl and whisk olive oil, lemon juice, honey, grated garlic, paprika, sumac, ground cumin, ground coriander, cinnamon or cardamom, black pepper and salt. Then add the warm carrot slices, cilantro, parsley, green onions and toss it all together. Sprinkle with sesame seeds Moroccan carrot salad, a grated raw carrot salad with walnuts, raisins, and refreshing sweet-and-sour honey, turmeric and ginger dressing. Gluten free with at-least 2 carrots in each serving. So, let's eat more raw carrots but in a delicious salad bowl! For my love of salads, and zesty flavors, I keep very open mind for trying new things Stir in the carrots and sauté for 1 minute. Add the vegetable stock, bring to a boil, then reduce the heat and simmer, covered, until the carrots are very tender, about 20 minutes. Using an immersion blender or regular blender, purée the soup until smooth. Return the soup to the stockpot. Whisk in the honey, ginger, cumin, and cinnamon Ingredients 2 tablespoons (1/4 stick) butter 1 cup chopped white onion 1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups Moroccan carrot salad is served in Morocco as a side dish to tagines, soups, and other main dishes. It's delicious with fresh bread and it can be served cold, tepid or hot. I usually make large batches and freeze them, and use them whenever I need to add extra flavors to my menus. Here is an authentic recipe for the Moroccan carrot salad. 04

Bring a large pot of heavily salted water to a boil. Add carrots and cook until just tender, 3 to 5 minutes Moroccan Carrot, Chickpea, Dried Fruit and Almond Salad. This isn't a traditional Moroccan salad but it is a fresh salad that has Moroccan flavors. Continue Reading Trim the ends and peel the carrots. Place in a steamer and steam for 8 minutes or microwave for 5 minutes. Drain any accumulated water. They should be al dente This Moroccan raw carrot salad is an easy recipe that can be thrown together in minutes, it goes with everything and it's absolutely delicious. One of my all time favorite side dish recipes. I serve it with roast pork, brisket , lamb , beef, chicken and fish Directions. Steam carrots, covered, 14 minutes or until tender. Drain. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cumin seeds; sauté 1 1/2 minutes or until lightly browned. Stir in carrots, cilantro, and remaining ingredients

Moroccan Carrots Recipe - Omri Aflalo Food & Win

steam carrots in microwave for 3-5 minutes (with a few teaspoons of water). in a mixing bowl or serving bowl, combine other ingredients. add steamed carrots to other ingredients and mix. Note: for you indian cooks, instead of pepper/cinnamon you can use 1/2 to 1 tsp garam masala. Submit a Recipe Correction 1 teaspoon ground cumin. 2 tablespoons lemon juice. Preparation Instructions: Preheat oven to 450 degrees. If using regular carrots, cut them into thick slices. Toss in a bowl with oil and seasonings. Arrange in single layer in large roasting pan. Roast carrots, turning often, until browned and tender, approximately 30 minutes

Peel the carrots and trim off the green tops. In a shallow bowl, whisk together the olive oil, honey, ground cumin, ground ginger, ground coriander, and ground cinnamon. Add the peeled carrots and toss to coat. Place the carrots on a baking sheet lined with parchment paper, season with salt and pepper and roast in the oven for 20 to 30 minutes. Put dates in a small bowl. Pour lemon and orange juice over dates and leave to soak for 15 minutes. Drain dates, reserving juice mixture. Combine dates with carrots in a mixing bowl. Stir garlic, cinnamon, cumin, coriander, paprika and salt into reserved juice mixture. Gradually drizzle olive oil into juice-spice mixture, whisking constantly Cook the carrots in boiling water until just tender, about 10 minutes. Drain the carrots and rinse under cold water. Slice on a bias into thin coin-shaped slices. Mix together the garlic, chili powder, lemon juice, cumin, paprika, parsley, and harissa (if using) and toss with the sliced carrots. Season with salt Moroccan Carrot Recipe . The recipe says to cut the carrots into little cubes but in the photo the carrots look like big chunks. Any reason for the difference? Does it make a difference? Can you use medium carrots and cut them into little cubes The only thing better than plain ol' roasted carrots is roasted carrots with Moroccan spices. And chickpeas, onions, chicken, dried fruit, and honey for a hearty, delicious dinner. Recipe: Try our Moroccan Sheet-Pan Chicken. Chilled Red Pepper & Carrot Soup with Yogur

In a large bowl, whisk together the lemon juice, molasses, turmeric and ½ teaspoon salt. While whisking, slowly pour in the oil. Add the apricots and cumin, then let stand for 5 minutes to allow the apricots to soften. 02. Add the carrots and stir until evenly coated. Stir in the pistachios, olives and mint This is a perfect vegetarian recipe too and great as part of a Moroccan inspired vegetarian meal. There are so many wonderful vegetable based meal ideas that come out of that area of the world and this carrot recipe would be a perfection addition to your collection of Moroccan recipes Add the tomatoes and water to the pot. Stir in the chickpeas, cover, and increase the heat to bring to a rolling boil. Reduce the heat to medium-low and simmer, covered, for about 20 minutes, or until the carrots are knife-soft. Taste and season as needed. Remove the stew from the heat and stir in the greens, if using Reduce the heat to medium and gently cook the carrots until lightly crisp and tender, about 10 to 20 minutes depending on the size of your sliced/chopped carrots. • Drain, rinse under cold water and drain again. Set aside. • Peel and finely chop the garlic cloves. • In a small bowl, transfer the garlic, chopped herbs, paprika, cumin.

Moroccan Carrot Salad with Chermoula - Khizzou Mchermel or Zaalouk dyal Khizzou. Carrots, commonly known in Morocco as khizzou or zroudia, are widely used in Moroccan cooking, ranging from starters to juices to main dishes. This cooked carrot salad with chermoula is a family favorite on a Fassi (Fez) table during lunch time Instructions. Heat oil in a large skillet over medium heat. Add carrots and salt, and cook stirring occasionally until the carrots are crisp-tender, 12 to 15 minutes. Push carrots to one side of the skillet, leaving an open area of the skillet. Tilt skillet until oil pools in open area of the skillet Scrub the carrots, then cook in a pan of fast-boiling salted water for 10 minutes, or until just tender, then drain. Finely grate half the orange zest into the empty pan and squeeze in all the juice. Place on a medium heat, add the bay, thyme and a good pinch of sea salt, then cook until syrupy, folding the carrots back into the glaze to coat In a food processor or blender, purée broth and carrots until smooth. Transfer to a large pot, stir in salt and spices, and cook over medium-high heat for 8 to 10 minutes. Thin soup with 1/4 to 1/2 cup water, if necessary to achieve desired consistency. Divide soup among 6 bowls and top each with 2 tablespoons yogurt, a sprinkling of pepitas.

easy moroccan carrots Recipe - Food

Instructions. Pre-heat oven to 425 degrees and line a baking dish with foil. Place carrots in a large resealable plastic bag and drizzle with olive oil. In a medium bowl, mix together all of the spices: cinnamon through allspice. Place half of the spice mixture in the bag with the carrots and shake until evenly coated 1/4 cup fresh lemon juice. 2 tablespoons olive oil. 1 tablespoon honey. 1 teaspoon McCormick Gourmet™ Moroccan Seasoning Ras El Hanout. 3 cups shredded carrots. 1/4 cup golden raisins. 1 tablespoon chopped fresh cilantro. Whisk SDK. View list Use this Moroccan carrot dip for a gorgeous splash of colour and vibrant hit at parties, as part of a mezze spread or a potluck meal. AD - this post contains affiliate links. See my cookie and privacy statement for further details. I've called this recipe a Moroccan carrot dip, but it's really influenced by the Maghreb as a whole

Instructions Checklist. Step 1. In a large bowl, whisk together olive oil, orange juice, pumpkin pie spice and coriander. Stir in carrots, shallot, raisins and mint. Season to taste with salt and ground black pepper. Chill, covered, 1 to 24 hours. Advertisement This silky spiced Moroccan Carrot Soup recipe is thickened with chickpeas and screams comfort with every bite. Serve it as an appetizer or light lunch. 166 calories and 1 Weight Watchers SP. Comfort in a bowl! This Moroccan carrot soup recipe is a breeze to make, and has the warmth of any creamy soupbut dairy free

Moroccan-Spiced Roasted Carrots Minimalist Baker Recipe

Cook for 1 minute. Add carrots, garlic and 1/3 cup water. Cook, covered, for 5 minutes. Check after a couple of minutes, and if they are starting to stick to the bottom of the pan add a splash of water to loosen. Add lentils and prunes; mix well. Stir in tomatoes; bring to a boil These Moroccan Chermoula Carrots are made with perfectly cooked tender carrots that are tossed in a flavorful and easy chermoula sauce! They are a delicious and easy carrot side dish recipe to accompany any meal. We made this dish in our cooking class in Morocco and fell in love with this carrot salad/side dish! This carrot salad is Whole30. Home » Salads » Moroccan Carrot and Orange Salad. Moroccan Carrot and Orange Salad. By: Amy Katz · Published: May 20, 2019 · Last modified: Jun 14, 2021 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases This easy, healthy Moroccan Carrot Salad recipe features an exotic blend of spices and a light lemon dressing that is clean eating at it's finest. Course Salad Cuisine Moroccan Prep Time 20 mins. Cook Time 0 mins. Total Time 20 mins. Servings 1 Servings. Calories 338 kcal. Author Beachbody

Colourful and nutritious, this Moroccan carrot and beet salad is very flavourful and is great as a side dish with meat, fish or plant-based protein. It's rich in vitamins and antioxidants, fibre and is gluten-free, paleo, Whole30 and vegan-friendly Preheat the oven to 400 degrees. Line a baking sheet with unbleached parchment paper. Melt the coconut oil in a small saucepan and add the salt, spices, maple syrup and orange juice, and whisk until well combined Moroccan Carrot Red Lentil Soup is a meatless soup recipe packed full of flavor! Cumin, turmeric, coriander, paprika and cinnamon compliment the red lentils and carrots, creating a creamy, filling soup

hot moroccan carrots - Healthy Seasonal Recipes

Moroccan Spicy Carrot Salad Allrecipe

Moroccan Carrot Salad The Mediterranean Dis

Since carrot is already a little sweet, mixing is currants and toasted almonds will take this dish to another level. Of course, the shallots and garlic are distinctly savory, but the tangy dressing will keep the whole thing light and delicious. 4. Moroccan Khobz Recipe (Basic Moroccan Bread Recipe A simple 15 minute Moroccan carrot salad with quinoa and chickpeas for busy days. Healthy, vegan, and ideal for packed lunches or a quick dinner. Dates, lemon, and parsley round out this filling salad

Moroccan Carrot Dip Recipe Allrecipe

Using a mandoline slicer or very sharp knife, very thinly slice the carrots on the diagonal about 1/16-inch thick and put them in a bowl. Put the cumin, paprika, cinnamon, and cayenne in a small dry skillet over medium-low heat. Cook, stirring frequently, until the spices are fragrant, about 1 minute. Add the oil and swirl the pan to mix Bake the carrots until just tender, 25 to 35 minutes. Step 4. Meanwhile, combine lemon juice, paprika, cumin, coriander, salt, pepper and the remaining 1 tablespoon oil in a small bowl. Step 5. Transfer the carrots to a serving platter. Drizzle the dressing over the carrots. Top with parsley and olives Step 2. In a large saucepan of boiling salted water, cook carrots until crisp-tender, 5 to 7 minutes, adding raisins during last minute of cooking. Drain in a colander; rinse under cold water until cool. Step 3. In a medium bowl, whisk together lemon juice, garlic, cumin, paprika, cinnamon, and cayenne; season with salt and pepper

Preheat the oven to 450. Peel and chop your carrots and 1/2 of the lemon into wedges and put them in a large mixing bowl. Drizzle the olive oil over the carrots and lemons and toss to combine. In a small mixing bowl whisk together the cumin, cinnamon, salt, pepper, turmeric, paprika and crushed red pepper {optional} 1. Shave the carrots on a mandoline slicer (or with a vegetable peeler) over a large bowl. 2. Heat the olive oil in a medium skillet over medium heat. Add the carrots and garlic and cook until the carrots are wilted, about 2 minutes, adding the lemon juice at the very end. Remove from the heat and season with salt and pepper

Moroccan Carrot Dip Recipe - Food

All recipes are free of gluten, grain and dairy. I'm a big fan of Moroccan cuisine because it uses harmonious blends of herbs and spices to create flavors that will tantalize even the most judicious taste buds. This carrot salad is a knockout when served with many different dishes, but especially lamb, roasted chicken, or spiced fish Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes. Step 2 Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool In small skillet, toast cumin, paprika, cinnamon and cayenne on medium-low 1 minute or until fragrant, stirring. Stir in oil, then lemon juice. Heat to simmering. Add garlic; cook 15 to 20 seconds. Preparation. In a large bowl, whisk together lemon juice, molasses, turmeric and ½ teaspoon salt. While whisking, slowly pour in the oil. Add the apricots and cumin, then let stand for 5 minutes to allow the apricots to soften. Add the carrots and stir until evenly coated. Stir in the pistachios, olives and mint

Moroccan Carrot Dip Recipe - NYT Cookin

Prepare the Dressing. Toast the cumin seeds in a dry skillet until fragrant and lightly browned, a minute or two. Let cool, and grind to a powder with a mortar and pestle. In a bowl or jar, whisk together the olive oil, lemon juice, honey, ground cumin, salt, and cayenne pepper. Set aside I created this Moroccan Roasted Carrot Salad as part of my Moroccan themed holiday menu because I wanted to have something a little unique for the holidays.. It looks beautiful on the table and goes well with the rest of the meal which includes Chickpea Vegetable Tagine, Arugula Salad with Fennel and Oranges, an appetizer of Red Pepper Dip and a choice of Spiced Poached Pears or Almond Cookies.

In a large bowl, whisk together oil, vinegar, honey, Dijon, curry powder, and garlic. Add carrots, scallions, raisins, pecans, and cilantro; toss to combine. Season salad with salt and pepper to taste. Serve or cover and refrigerate until ready to serve 10. Moroccan Lamb Stew. Lamb stew is a hearty stand-alone dish that's brimming with color and flavor. Gamey lamb is braised in flavorful broth until fork-tender and made heartier with chickpeas, carrots, and potatoes. This dish is super tasty, super filling, and oh so easy to make Instructions. Place the carrots in a 10-inch, deep-sided skillet and pour in 1 1 ⁄ 2 cups water. Season the carrots liberally with salt and bring to a boil. Cook the carrots, turning as needed. Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube

Sweet & Spicy Roasted Moroccan Carrots Feasting At Hom

Moroccan carrot chickpea salad is loaded with delicious good-for-you ingredients. This recipe calls for carrots, chickpeas, walnuts, parsley, and dates. The honey-lemon dressing ties this delicious salad together in minutes After an hour is up, the carrots should look kind of shrunken and be starting to caramelise. Remove the garlic bulb and turn the heat up to 180°C. Add the orange zest and juice, chopped preserved lemon, raisins or other dried fruit, nuts and ginger to the carrot tray Instructions. For the dressing: In a mixing bowl whisk together olive oil, orange juice, orange zest, lemon juice, lemon zest, honey, garlic, cumin, paprika, cinnamon, ginger, and coriander. Season with salt to taste (about 3/4 tsp). Set aside. Bring a large pot of water to a rolling boil For the Carrots. Preheat oven to 400 F. Wash, peel and trim the carrots. Dry with a paper towel and set aside. Line a baking sheet with parchment paper, and place the carrots on top. Pour part of the marinade over the carrots, making sure to leave a tiny bit to glaze at the end Drain the carrots and leave aside. In a pan, fry the garlic in 1 tablespoon of olive oil for 2 minutes in low heat. Add the rest of the ingredients (spices, coriander, parsley, and lemon juice) and cook for 2 minutes while mixing. Add the carrots and sauté for 5 minutes. Let the Moroccan carrots salad a little bit cool down

Carrot Soup. Heat the olive oil in a soup pot over medium heat, then add the onion and a pinch of salt and sauté until golden, about 4 minutes. Stir in the carrots, cumin, coriander, cinnamon, red pepper flakes, saffron, and ¼ teaspoon salt and sauté until well combined. Pour in ½ cup of the broth and cook until the liquid is reduced by half Preheat oven to 390°F, place carrots on a lined baking tray. Drizzle with olive oil, sprinkle with Moroccan seasoning, toss until well mixed. History Stir in the carrots, cumin, coriander, cinnamon, red pepper flakes, saffron, and 1/4 teaspoon salt and sauté until well combined. Pour in 1/2 cup of the broth and cook until the liquid is reduced by half. Add the remaining 5 1/2 cups of broth and another ¼ teaspoon salt and cook until the carrots are tender, about 20 minutes Moroccan Baby Carrot Salad Recipe. To be totally honest, I'm nearly always too lazy to peel carrots. I look for fresh bunches of spring carrots, or the smallest, babiest of spring carrots topped with lively, healthy-looking greens. In addition, peeling these guys strips away much of their barely rustic personality - another reason not to bother

Authentic Moroccan Carrot Salad Recipe - Moroccanzes

Cinnamon is not standard in a Moroccan carrot salad. Nor is pomegranate molasses. But the rest does evoke the salads you might be served in any Moroccan café or home. Like a lot of simple recipes and food ideas this carrot salad can be pimped and tweaked in many ways. I have given additional ideas. Let this be a template rather than a recipe Add 1/4 cup oil and season with salt and pepper. Add carrots, chickpeas, parsley, and mint and toss until well combined. Set aside. Season pork chops with salt and pepper. Heat a heavy stainless steel or cast-iron skillet, large enough to hold chops in a single layer, over medium-high heat until very hot, about 5 minutes

The Best Moroccan Carrot Salad May I Have That Recipe

Carrot Salad Love and Lemons. extra virgin olive oil, Tahini, chopped pistachios, medjool dates and 8 more. Carrot Salad TheMountainKitchen. candied walnuts, fresh lemon juice, baby spinach, raisins, honey and 4 more 1/4 teaspoon coriander. pinch of cayenne pepper (~1/8 teaspoon) pinch of black pepper. Instructions. Finely grate carrots and place in large bowl. Add shallots, parsley, and raisins. Then add olive oil, salt, garlic powder, cumin, coriander, cayenne pepper and black pepper. Mix to combined

Moroccan Cooked Carrot Salad Recipe - NYT Cookin

Moroccan-Inspired Cauliflower Soup. A soup made from root vegetables is an inexpensive and very soothing way to make winter more tolerable. This Moroccan Carrot and Cauliflower Soup lays no claims to culinary authenticity, but incorporates some the spices that most often appear in Moroccan cuisine (cumin, ground ginger, cayenne, and coriander).. If you want it even spicier, you might swirl in. Heat oil in a large heavy pot over medium-high heat. Add onions and sauté until tender and starting to caramelize, about 8 minutes. Stir in garlic and next 4 ingredients and cook until fragrant.

Moroccan Carrot & Chickpea Salad - Once Upon a Che

How to Make Make Moroccan Spiced Carrot Cake. Preheat the oven to 340 degrees Fahrenheit. Butter and flour two 8-inch-wide and 3-inch-deep cake pans and set aside. In a clean bowl, combine the dry ingredients: flour, Ras El Hanout, baking powder and baking soda Mar 13, 2021 - Explore Rosanna Brincat's board Moroccan carrots on Pinterest. See more ideas about vegetarian recipes, recipes, cooking recipes

Moroccan Carrot Red Lentil Soup - A Cedar SpoonMoroccan Carrot Chick Pea Salad with Feta and AlmondsMoroccan lamb soup20 Winter Warming Lentils Recipe Soup - How To MakeTomato soup | Jamie Oliver | Food | Jamie Oliver (UK)25 Vegan Soup Recipes

Heat 1 tbsp (2 tbsp) olive oil in a large pot over medium-high heat. Add diced onion and minced garlic and cook until softened, 3 to 4 minutes. Add cinnamon and harissa paste and stir. Add sliced summer squash, sliced carrot, halved green beans, tomatoes, golden raisins, ½ tsp (1 tsp) salt, and a pinch of pepper The Moroccan Carrot and Quinoa salad was really easy to make and so delicious and comforting. First you make your spiced quinoa with quinoa, ground cumin, ground coriander, cinnamon and ginger and a touch of chili flakes, next you ribbon slice the carrots and drizzle with olive oil, honey and orange juice Whether you serve it as a main dish or a flavorful side, this vegan Moroccan-spiced Carrot and Lentil Salad is the perfect year-round recipe. French lentils pair perfectly with spiced, roasted carrots, pistachios and a citrus-y salad dressing Instructions. Preheat the oven to 180 celsius and line a tray with baking paper. Place the carrots, red onion and lemon in a bowl along with the spices, olive oil, salt and garlic. Toss well to coat evenly. Spread out evenly on the baking tray and roast for 25 to 30 minutes, or until tender and slightly caramelised A carrot and cucumber salad with orange and olives. Prep 25 min Serves 6. 5 oranges, peeled and segmented 3 large carrots (200g), topped, tailed, peeled 1 large cucumber (500g), peeled 3 tbsp. Spicy Moroccan Carrot Dip. Yield: 1 1/2 cups Ingredients: 1 1/2 pounds carrots, peeled and chopped 1 2-inch piece fresh ginger, peeled 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon ground cumin 1/8 teaspoon cayenne pepper 1 tablespoon honey 1 teaspoon salt 1/2 cup water 1 teaspoon chopped fresh parsley, for garnish Sesame.