Spicy and delicate carrot dip

This amazingly beautiful and delicate sauce is prepared quickly and is combined with almost all the dishes on your table.

Sauce for dipping

Before we begin to prepare the carrot dip, let's clarify what kind of dish is it. Dip is a thick, creamy sauce that is made from vegetables, meat, cheese, spices. Its name comes from the English verb "dunk", and they eat dip sauces in this way - dunk bread, cake, pies, pieces of cheese and meat in it, in general, all the products from the table that you can dab.

This dish is very common in the world, especially in the eastern countries, and now its popularity has reached us. And increasingly in Russian recipes you can meet this unfamiliar word for our ear "dip".

Pantry of vitamins

Carrot dip is not only an amazingly tasty sauce, but also a very useful dish. After all, carrots are a real storehouse of vitamins. It contains invaluable for health carotene, which in the body turns into vitamin A. In this vegetable there are also vitamins B, PP, C, E and K.

Carrots are recommended for almost everyone. It is useful for both eyesight and gum strengthening, this root vegetable is an excellent growth stimulator, therefore carrots are very desirable in the children's diet. Also, boiled carrots - an excellent preventive for gastric diseases and diabetes.

So, preparing a carrot dip, you will get not only a tasty sauce, but also a very useful dish for the whole family.

The recipe is simple and understandable

To begin with, we offer you a carrot dip soup of the so-called lightweight variant, which you can safely eat while fasting. And if you have never cooked this dish, we recommend starting with this recipe.

So, we need:

• 6-7 medium-sized carrots;
• Garlic (2 cloves);
• A little vegetable oil (about 1 tablespoon);
• Ground white pepper (1 teaspoon);
• Half a glass of tomato juice or tomato paste (2 tablespoons);
• Salt - to taste.

Cook until ready carrots, clean it, cut into small pieces and send it to a blender. There, pour in vegetable oil, add tomato paste (or juice), squeezed garlic on garlic. Solim to your taste, pepper, and then whisk all into a homogeneous mass.

Carrot dip is ready! To give a more original flavor to the mixture, you can add a little cinnamon (a third of a teaspoon) and a half teaspoon of dried mint. If you want to make the dish sharp, add a little pepper to it.

This dip can be eaten in a cold form, or it can be slightly burned before drinking.

Add spice and sharpness

If you want the sauce to have a more intense taste, then you can make it more difficult, adding those ingredients that will add spice and sharpness to it. Your attention carrot dip, the recipe of which is popular in the countries of Asia.

For cooking we take:

• 4 young medium-sized carrots;
• A bunch of fresh cilantro;
• Bulb of medium size;
• Garlic (2 cloves);
• 1 teaspoon ground coriander seeds;
• A pinch of nutmeg;
• 1/2 lemon juice;
• Ground turmeric (at the tip of the knife);
• Olive oil or vegetable oil (approximately 2 tablespoons);

To begin with, all the spices - coriander, nutmeg, turmeric - fry in a skillet without oil. Spices will give a more distinct flavor. Then add to the frying pan finely chopped onion, squeezed garlic, as well as chopped cilantro, fry for 10-15 minutes. As soon as the golden crust appears, we send the finely chopped carrots to the frying pan (you can use rings, you can have cubes, there is no difference). And simmer on low heat until cooked.

Then we shift our workpiece into a deep bowl and let it cool down. Then we send this mixture to the blender and carefully beat it. Do not forget at this point to add the remaining vegetable oil, a little water (see what consistency you want to achieve) and squeezed lemon juice.

Ready dip cold - and everything, it is ready to eat. Such a very piquant sauce would be good to serve with salted crackers or flat cakes. As an option for Russian cuisine, it is quite possible to offer guests with pancakes.