Carrot Dip

Season: Autumn/Winter/Spring

Type:  Starters

Difficulty:  Easy

Serves:  6 at home or 30 tastes in the classroom

Fresh from the garden:  carrots, lemon, onions

Recipe source: Adapted from the Stephanie Alexander Kitchen Garden Foundation


  • tea towel
  • peeler
  • chopping boards & non-slip mats
  • 1 medium knife
  • medium saucepan
  • metric measuring spoons
  • 1 large non-stick frying pan
  • 1 small non-stick frying pan
  • mortar and pestle
  • wooden spoon
  • colander
  • food processor
  • juicer
  • serving bowls


  • 4 carrots
  • 1 onion
  • 1 tablespoon olive oil
  • ½ teaspoon coriander seeds
  • ½ teaspoon fennel seeds
  • ½ teaspoon cardamom
  • ½ garam masala
  • ½ lemon
  • 1 tablespoon yoghurt
  • sea salt
  • freshly ground black pepper

What to do

  • Set out your equipment and ingredients.
  • Peel and chop the carrots.
  • Boil the carrots in water in a saucepan until soft, then drain and place in the food processor.
  • Chop the onion.  Add the olive oil to a frying pan over low heat and fry the onion until translucent.  Add to the food processor.
  • In another frying pan, dry-fry the spices, one at a time, over low heat until aromatic, then add to the mortar. Grind with the pestle to a fine powder then add to the food processor.
  • Juice the lemon and add to the food processor.
  • Puree the carrot mix until it forms a soft paste.
  • Add the yoghurt and mix through. Taste and add salt and pepper as preferred before serving.

Join the Conversation


    1. Thanks Mel, I’m glad you like it. I is so wonderful seeing the kids enjoy something like this carrot dip. I still find it hard to believe at times.

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