Electric Roots - Toasted Curry Carrot Dip

Electric Roots: Cooking with Herbs! I could go on for pages about autoimmunity with its complex nature and seemingly endless factors. As someone who has been diagnosed with one for quite some time, I know it can be challenging figuring out what works for you and what doesn’t, and for many, no one particular diet is the answer. This allergen free dip, full of anti-inflammatory plants, is a safe bet for many, and is so good it will almost make you forget about hummus (almost). 4-6 large carrots ½ teaspoon turmeric powder 1 teaspoon curry powder 1/2 teaspoon ginger powder 1/2 teaspoon fennel powder (or one fennel bulb) 2-3 garlic cloves 1 small onion (or ½ large one) 1 tablespoon olive oil ½ teaspoon sea salt (add more to taste) couple pinches of black pepper (around ¼ teaspoon) Grab your food processor-set aside. Wash, peel, and chop your carrots into large chunks. Set aside. Peel garlic and onion and rough chop them (you will be blending them all up eventually, so don’t stress on the pieces). Heat your oil on medium heat in a pan big enough for the garlic, onion, and fennel (if using fresh fennel) to nicely cook down. Once the oil is heated, add your garlic, onions, and fennel, and toss them a few times to coat with oil. Add your salt, reduce heat to low and allow those babies to sweat out their juices. In another pan, toast your spices: Heat a pan to medium/low (no oil), and add your ginger powder, curry powder, turmeric, and fennel powder (if using the powdered version of fennel). Move the spices around in the pan so they get nice and toasty but don’t burn. Once you start smelling all those ridiculously wonderful aromatics, pull the pan off the heat. Returning to the veggies, keep moving them around- low and slow and they will start getting nice and translucent and possibly a little caramel colored. (We aren’t caramelizing here-just sweating-so no worries if they aren’t getting browned.) After five or ten minutes, scrape your veggies into your food processor. Return to your pan, increase the burner heat to medium/high, add your carrot chunks, and a teaspoon of water. Cover your pan with a lid and allow carrots to cook down enough to poke easily with a fork. (about 4-5 minutes. ) Add carrots and toasted spices to the food processor, cover, and let it rip. Pour your carrot dip into a bowl and serve with fresh veggies, or crackers, or bread if you it works for ya! Antioxidants! Anti-inflammatory! Easy on the gut! All veggies! Allergen free! Shout out to my dear friend Kelly who introduced me to a carrot dip that is the basis for this one, and showing me I can love another dip a much as hummus. Much love to you all! Love, Nige

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