Everyone loves to scoop up mouthfuls of a smooth dip on pieces of crunchy raw vegetable. Here, a puree of cooked carrot is blended with creamy natural yogurt and lightly spiced to make a very more-ish mixture.
SERVES 6
350 g (12 oz) carrots, sliced
1 - 2 garlic cloves, skinned and crushed
300 g (10 oz) natural yogurt
2.5 ml (1/2 tsp) ground coriander
cayenne pepper
salt
selection of raw fresh vegetables such as celery, red and green peppers, courgettes, radishes and cauliflower, cut into neat pieces or strips
1. Cook the carrots in boiling salted water until just tender. Drain thoroughly, refresh with cold water and drain again.
2. Put into a blender or food processor with the garlic and yogurt and coriander and puree until smooth. Season generously with cayenne pepper and a little salt. Turn into a serving dish and leave for about 1 hour to let the flavours develop.
Serve with the vegetables.
