Yummy carrot spread

By Lianne Phillipson
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1 - 1/2 CUPS (375 MILLILITERS)


  • 8 medium carrots, peeled and diced
  • 1 clove of garlic
  • 1 tablespoon (15 milliliters) tahini or sunflower seed butter
  • 1 tablespoon (15 milliliters) chopped fresh cilantro or basil
  • 1 tablespoon (15 milliliters) extra virgin olive or flaxseed oil
  • 1 teaspoon (5 milliliters) fresh lemon juice


  1. Steam the carrots until fork-tender. Remove from the heat and let cool for a few minutes.
  2. In a small bowl, combine the carrot with the garlic, tahini, cilantro, olive oil, and lemon juice. Puree until the consistency of a slightly chunky spread.
  3. Best consumed within three days, this puree can also be frozen, although the texture may change slightly. Freeze in ice cube trays or baby-safe food containers for up to one month.



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