Spicy Roasted Carrot Spread

• 6 large organic carrots
• 2 shallots
• 3 large garlic cloves
• 2 tablespoons olive oil
• 2 tablespoons tamari or 2 tablespoons soy sauce
• salt and pepper
• 2 teaspoons ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 tablespoon minced cilantro
• extra vegetable broth or olive oil

1. In a pot of salted water, boil carrots for 4-5 minutes to blanch, then drain.
2. Put carrots and other vegetables in a glass baking dish, toss with oil and soy, salt and pepper, and roast at 375 until carrots can be pierced with a fork (about 20 minutes.)
3. When cool enough to handle, cut off carrot ends,chop everything coarsely, and put everything into food processor with herbs, pulsing a few times to blend without pureeing---you want some texture. If too thick and dry, splash in a bit more oil or some broth until desired consistency is attained. Season further as needed with salt and pepper.

carrots, shallots, garlic, olive oil, soy sauce, salt, ground cumin, paprika, cayenne pepper, cilantro, extra vegetable broth

Taken from www.food.com/recipe/spicy-roasted-carrot-spread-399141 (may not work)