This beautiful orange spread combines vitamin-rich carrots with the warm and zippy flavors of grated, fresh ginger, paprika, cumin, cinnamon, coriander and cayenne.

Serves 6

Ingredients

  • 1 pound carrots, cut into 1-inch pieces
  • 1/2 tsp. ground cumin
  • 1 Tbsp. olive oil
  • 1/2 tsp. salt
  • 1 small garlic clove, minced
  • 1/4 tsp. cinnamon
  • 1 1/2 tsp. lemon juice
  • 1/4 tsp. ground coriander
  • 1 tsp. grated, peeled, fresh ginger
  • Pinch cayenne
  • 1 tsp. paprika
  • 1 Tbsp. chopped, fresh cilantro

Directions


Combine carrots and enough water to cover in large saucepan and bring to boil. Cook until fork-tender, about 20 minutes. Drain in colander and let cool 5 minutes.

Put carrots, oil, garlic, lemon juice, ginger, paprika, cumin, salt, cinnamon, coriander and cayenne in food processor and process until smooth. Transfer to serving bowl; sprinkle with cilantro. Serve warm or at room temperature.

Serving Size: 1/4 cup
Calories: 55
Fat: 3 g
Saturated Fat: 0 g
Trans Fat: 0 g
Protein: 1 g
Carbs: 8 g
Fiber: 2 g
Sodium: 250 mg
Cholesterol: 0 mg
Calcium: 31 mg

From Weight Watchers What to Cook Now: 300 Recipes for Every Kitchen (St. Martin's Griffin).

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Published 12/11/2013

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