Curry-Carrot Dip With Toasted Pita Chips

• 3 cups (1/4-inch-thick) slices carrot (about 2 pounds)
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 3 cardamom seeds or dash ground cardamom
• 4 (6-inch) whole wheat pitas, each cut into 6 wedges
• Cooking spray
• 2 tablespoons olive oil
• 2 cups chopped onion (about 1 large onion)
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/4 cup minced fresh cilantro
• 1 teaspoon garlic salt
• 1/8 teaspoon black pepper

1. Place carrot in a saucepan. Cover with water to 1 inch above carrot. Add broth and cardamom; bring to a boil. Reduce heat, and simmer 40 minutes or until carrot is tender. Drain carrot in a colander over a bowl, reserving 1 1/2 cups cooking liquid. Discard the cardamom seeds. Combine reserved liquid and carrot; refrigerate overnight.
2. Preheat oven to 350u0b0.
3. Coat pita wedges with cooking spray; place in a single layer on a baking sheet. Bake at 350u0b0 for 15 minutes or until crisp.
4. Remove carrot with a slotted spoon. Place carrot and 3/4 cup reserved cooking liquid in a blender, and process until smooth. Discard remaining liquid.
5. Heat oil in a nonstick skillet over medium-high heat. Add onion and garlic; saute 3 minutes. Stir in curry powder and cumin; saute 1 minute. Add carrot mixture; cook 2 minutes or until heated through. Stir in cilantro, garlic salt, and pepper. Serve immediately with pita chips.

carrot, chicken broth, cardamom seeds, whole wheat pitas, cooking spray, olive oil, onion, garlic, curry powder, ground cumin, fresh cilantro, garlic salt, black pepper

Taken from www.myrecipes.com/recipe/curry-carrot-dip-with-toasted-pita-chips (may not work)