Optimized-creamy-carrot-spread (2)

Creamy Carrot Spread

By Martine Holston

Yield: 1 cup

  • 2 cups carrots, peeled and cut into large chunks
  • 2 cloves garlic
  • juice of 1/2 lemon
  • 1/3 – 1/2 cup olive oil
  • salt

1. Boil carrots in salted water for 10 minutes. Drain and let cool.

2. Add carrots, garlic and lemon juice to a food processor or VitaMix and process until smooth. With the motor running, add olive oil (or water) until desired consistency is achieved. Add salt to taste, and process until combined.

3. Serving suggestions: at room temperature with crackers or chips, spread in a collard wrap with veggies and sprouts (and maybe even a few toasted pumpkin seeds) or add it to a veggie taco!

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