This spicy dip goes great with tortilla chips and will be a big hit at your Super Bowl party.
Sun Oven Spicy Roasted Carrot Dip
1 onion, finely chopped
3 large carrots, peeled and grated
The zest and juice of 1 orange
1 tablespoon Patak’s hot curry paste
2/3 cup plain yogurt
1/4 cup fresh basil leaves, torn into small pieces
1 tablespoon fresh lemon juice
Salt and pepper to taste
Set Sun Oven out to preheat.
In a medium-sized pot, combine the onion, carrots, orange zest and juice, and curry paste. Stir well. Cover and cook in the Sun Oven until the carrots are very tender, about 2 hours. Let cool in the pot, uncovered, for about 10 minutes. Transfer the cooked carrot mixture to a food processor and process until smooth. Scrape the purée into a bowl and let cool completely. (Can be made in advance up to this point. Refrigerate the purée in an airtight container for up to 3 days.) Add the yogurt and torn basil pieces to the puréed carrots and stir well. Stir in the lemon juice and season to taste with salt and pepper. Serve at room temperature.
Makes 4 servings.