Carrot, orange and cumin dip

Health services Workplaces & Tertiary education Sport & recreation

Allergen – None.

Download Recipe

Skip to recipe

g Best choice VG Vegan NF Nut free GF Gluten free EF Egg free DF Dairy free Snack

Ingredients

Carrot - 500 grams (Peeled, chopped)

Oil – extra virgin olive - 20 ml

Onion – brown - 160 grams (Fine dice)

Garlic – crushed - 1 tsp.

Cumin - 1 tsp.

Orange juice - 60 ml (Fresh)

Pepper – cracked - ½ tsp.

Carrot - 1.0 kg (Peeled, chopped)

Oil – extra virgin olive - 40 ml

Onion – brown - 320 grams (Fine dice)

Garlic – crushed - 15 grams

Cumin - 8 grams

Orange juice - 120 ml (Fresh)

Pepper – cracked - 1 tsp.

Carrot - 4.5 kg (Peeled, chopped)

Oil – extra virgin olive - 80 ml

Onion – brown - 1.0 Kg (Fine dice)

Garlic – crushed - 75 grams

Cumin - 20 grams

Orange juice - 500 ml (Fresh)

Pepper – cracked - 15 grams

Method

Steam the carrots until tender, set aside.
Heat the oil and cook the onion with the garlic and cumin, tip this mixture into a blender, add the carrot and orange juice, blend until smooth, season with pepper.

The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

Nutrition Australia and Victoria State Government logos