Vadouvan Carrot Yogurt
A creamy, aromatic dip combining roasted carrots with Greek yogurt, fragrant vadouvan spice, and fresh lime juice. Perfect for serving with toast or crackers.
Ingredients
- •3 tablespoons olive oil, divided
- •1 bunch small carrots
- •1 to taste Kosher salt and pepper
- •1⅓ tablespoons vadouvan
- •2 cloves garlic
- •1½ cups low-fat plain Greek yogurt
- •2 tablespoons fresh lime juice
- •1 to serve toast or crackers
Cooking Instructions
- 1.
Heat 2 Tbsp. oil in a large skillet over medium-high. Add carrots, season with salt and pepper, and cook, tossing occasionally, until carrots are tender and beginning to brown around edges, 12-15 minutes. Add 1 Tbsp. vadouvan and garlic and cook, tossing often and reducing heat if needed, until very fragrant, about 2 minutes. Let cool slightly, then transfer to a food processor or blender. Add yogurt and lime juice; purée until smooth.
17 min
- 2.
Heat remaining 1 Tbsp. oil and 1 tsp. vadouvan in a small skillet until spices are sizzling and very fragrant, about 2 minutes.
2 min
- 3.
Divide yogurt among bowls and drizzle with spice oil. Serve with toast for dipping.
3 min
- 4.
Yogurt and spice oil can be made 3 days ahead. Cover and chill yogurt; store spice oil tightly covered at room temperature.