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Dips and Spreads

Miso Ginger Carrot Dip

Prep Time 15

Cook Time 25

Cooling Time 20

A sweet and savory roasted carrot dip that bursts with umami and a warming ginger kick.

by Elizabeth Kurtz

Food 4 Thought

After making the blessing over the washing of hands, we remain silent until reciting the blessing over the bread. This silence offers a powerful opportunity for mindful eating. Focused on our inner selves rather than conversation, we digest not just the challah, but the quiet moments surrounding it. This practice, uncomfortable for some, elevates the meal and fosters a deeper connection with both the food and ourselves. Learn more about eating mindfully Jewish.

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IngredientsInstructions

Ingredients

Servings

1 lb bag of carrots peeled and cut into 1-inch pieces
1 onion chopped
3 tablespoons extra-virgin olive oil
1 ½ tablespoons honey
½ cup water
¼ cup white miso paste
2 tablespoons chopped fresh ginger or 6 - 8 frozen ginger cubes as well
2 chopped scallions
1 tablespoons rice vinegar
1 teaspoon sesame seeds

Instructions

Nutritional Facts

Nutrition Facts

Miso Ginger Carrot Dip

Amount per Serving

Calories

144

% Daily Value*

Fat

8

g

12

%

Saturated Fat

1

g

6

%

Polyunsaturated Fat

1

g

Monounsaturated Fat

5

g

Sodium

483

mg

21

%

Potassium

318

mg

9

%

Carbohydrates

17

g

6

%

Fiber

3

g

13

%

Sugar

10

g

11

%

Protein

3

g

6

%

Vitamin A

12680

IU

254

%

Vitamin C

7

mg

8

%

Calcium

43

mg

4

%

Iron

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Instructions

Preheat oven to 400°F.
On a lined baking sheet toss chopped carrots, onion, olive oil and honey.
Roast about 25 minutes until soft and slightly golden.
Cool.
In a food processor, blend the roasted carrot onion mixture, with water, miso, ginger, scallions, and rice vinegar.
Serve with sprinkled sesame seeds if desired.