Sweet and spicy carrot spread or dip

Ingredients for 1 servings:

• 400 g carrot(s)
• 50 g onion(s)
• 1 tsp oil
• 100 ml vegetable stock
• 1 Thai chili pepper(s), dried
• 8 g ginger, peeled and weighed
• 1 clove(s) garlic
• 10 g honey
• 1 tsp lemon juice concentrate
• ½ tsp salt
• 1 pinch of cumin
• n. B. herbs, e.g. parsley, chives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

delicious on fresh bread and baguette or as a dip for raw vegetables

Peel the carrots and onions and cut into pieces. Heat the oil in a pan. Sauté the onions and carrots for about 3 minutes with the lid closed. Make sure the vegetables don’t burn. Add the vegetable stock and simmer over medium-low heat with the lid closed until the carrots are nice and soft, about 25 minutes. In the meantime, cut open the Thai chilies with a kitchen knife and remove the seeds. Cut the deseeded Thai chilies into small pieces. Finely grate the ginger. Press the garlic clove with a garlic press and chop the herbs. Set everything aside. When the carrots are soft, strain the vegetable stock through a sieve, reserving the carrots and onions. Place the carrots and onions in a bowl and puree with a hand blender until smooth. Add the chopped chilies, grated ginger, and crushed garlic clove to the carrot and onion paste. Add honey, lemon juice concentrate, salt, cumin, and chopped herbs and mix well. Pour the carrot paste into screw-top jars, for example, and let it cool. It tastes delicious on fresh bread and baguettes, or as a dip for raw vegetables.