Then enjoy this carrot dip recipe, great on endive scoops or thick slices of cucumber.
And virtuous enough to count for barely any Weight Watcher points.
Two tablespoons frozen orange juice concentrate
6-8 carrots, peeled and cut into chunks half the size of your thumb.
4 cardamom pods
1 bay leaf
3 cups water
4 tablespoons plain yogurt
Salt & pepper to taste
Preheat oven to 400°F.
Put the carrots in a baking dish big enough for only one layer of carrots with the cardamom pods and bay leaf. Add water. Cover the dish with foil. Bake the carrot/pod/leaf mixture for about an hour or until the carrots are really soft.
Drain the water out of the baking dish, remove the pods and the bay leaf.
Put the carrots and orange juice concentrate in a food processor or blender and whirr until smooth. Stir in the yogurt.
Add salt and pepper until it tastes right.