Carrot and Cashew Dip
An easy, quick to prepare healthy snack, made from carrots and cashew nuts.
Ingredients
- 2 carrots
- ½ brown onion
- 10 g ginger
- 40 g cashew nuts lightly toasted
- ½ lemon
- 1 tablespoon low fat sour cream
- ½ tablespoon cumin powder
- ½ tablespoon coriander powder
- salt, pepper, olive oil
Instructions
- Peel the carrots and grate in a food processor. Peel the onion and cut in small dices. Peel the ginger and chop finely.
- In a hot pan sweat the onion and cook until they turn translucent. Add the carrots and ginger and continue cooking for about two more minutes.
- Reduce the heat to a low flame and add the cashew nuts, cumin and coriander powder. Season with salt and pepper.
- Cook for about 5 more minutes and add the sour cream. Check the doneness of the carrots, by now they should have cooked well through.
- Place the carrots and cashew mixture in a food blender, add the lemon juice and about 100ml water. Blend all together to make a puree but preferably not too fine.
- Store in the fridge in an air tight container. In my opinion, the dip tastes better when eaten the next day!