Solar Roasted Carrot Dip
This spicy dip goes great with tortilla chips and will be a big hit at your Super Bowl party.
Equipment
- 1 All American Sun Oven
- 1 Food processor
Ingredients
- 1 yellow onion (finely chopped)
- 3 large carrots (peeled and grated)
- 1 orange (zest and juice only)
- ⅔ cup plain yogurt
- ¼ cup fresh basil leaves (torn into small pieces)
- 1 tablespoon hot curry paste (Patak's is a good choice)
- 1 tablespoon fresh lemon juice
- salt and pepper (to taste)
Instructions
- Set Sun Oven out to preheat
- In a medium-sized pot, combine the onion, carrots, orange zest and juice, and curry paste. Stir well.
- Cover and place in the Sun Oven until carrots are very tender. About 2 hours.
- Once removed from Sun Oven, let cool in the pot for about 10 minutes. Transfer the cooked carrot mixture to a food processor and process until smooth.
- Scrape the puree into a bowl and let cool completely. (NOTE: This and preceding steps can be made in advance to this point, for later enjoyment. Refrigerate the puree in an airtight container for up to 3 days).
- Add the yogurt and torn basil pieces to the pureed carrots and stir well.
- Stir in the lemon juice and season to taste with salt and pepper.
- Serve at room temp.
Nutrition
Calories: 52kcalCarbohydrates: 8gProtein: 4gFat: 0.5gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.003gCholesterol: 2mgSodium: 13mgPotassium: 155mgFiber: 1gSugar: 6gVitamin A: 746IUVitamin C: 21mgCalcium: 65mgIron: 0.3mg
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