Rating: 3.5 stars
20 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 1
  • 20 Ratings

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Credit: Paul Sirisalee

Recipe Summary test

hands-on:
20 mins
total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil and coriander in a large skillet over medium heat until fragrant, 1 to 2 minutes. Add the carrots, ¾ cup water, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, covered, stirring often, until carrots are soft, 15 to 20 minutes. Transfer to a food processor and puree until smooth, 2 to 3 minutes.

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  • Top the dip with the cilantro and goat cheese. Drizzle with olive oil.

  • Serve with the flatbread, endive, snap peas, and radishes.

Nutrition Facts

267 calories; fat 20g; saturated fat 6g; cholesterol 17mg; sodium 707mg; protein 6g; carbohydrates 17g; sugars 9g; fiber 5g; iron 1mg; calcium 121mg.
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