Paul Sirisalee
Hands-On Time
20 Mins
Total Time
45 Mins
Serves 4

How to Make It

Step 1

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.

Step 2

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

Step 3

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

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