Roasted carrot spread

I always try to have some kind of spread or butter on hand for sandwiches or to use as a dip for veggies, which makes breakfast and snacking so much easier. This carrot spread is easy to make and works well on bread, as a dip, or even over some pasta or rice. It is kid approved. My son asks for it everyday for breakfast.

I cannot stress enough the difference between conventionally-grown and organic carrots. The difference in taste should be enough to convince you to go for organic. Carrots, being a root vegetable, soak up the chemicals in the soil, therefore you end up eating all that junk in conventionally-grown carrots. Plus, the mineral and vitamin content of organic is much richer.

baked carrot spread 1

3-4 carrots
1 cup cooked white beans
Juice of ½ lemon
1 tbsp. coconut cream
½ tsp. ground cardamom
Salt, to taste (optional)


  1. Scrub carrots, cut diagonal lines (for heat to escape), wrap in aluminum foil, and bake at 200°C (390°F) for 20-30 minutes. When baked, peel and cut into smaller pieces (exact size isn’t important).
  2. Blend all ingredients. Store in a closed container. Keeps for a few days to a week.

Variations: Instead of carrots use beets.

Yield: about 2 cups


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