By Carla Hall
1 and 1/2 pounds carrots (peeled, cut into 3-inch pieces)
3 tablespoons olive oil
2 cloves garlic (peeled, minced)1 teaspoon coriander (toasted and finely ground)
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper1/4 cup white wine vinegar
1/4 cup cilantro (finely chopped, to garnish)
1) Preheat the oven to 425ºF.
2) In a large bowl, add the carrots, olive oil, garlic, coriander, cumin and cayenne pepper and toss until evenly coated. Season with salt and pepper.
3) Remove to a large sheet of foil, seal into a packet (leave space for air inside the packet) and transfer to a baking sheet. Roast until tender, about 25-30 minutes.
4) Remove carrots from the oven and allow to cool to room temperature.
5) Place the carrots in the carafe of a blender with the white wine vinegar and additional olive oil, if necessary, and blend until smooth.
6) Season with additional salt and pepper and garnish with cilantro. Set aside until ready to serve.
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