Morrocan Dip

• 1 # Carrots, peeled and cut in 2 in. pieces
• 2 sm. Garlic cloves
• ½ c. walnuts, toasted
• 3 T. xv olive oil
• 1 star anise
• 2 t. ginger chopped
• 2 t. Serrano chilis chopped
• 1 t. toasted ground coriander
• ¼ t. smoked paprika (or paprika)
• 3 T. chopped cilantro
• 2 T. chopped green onions
• Lime wedges for garnish

Place the carrots and garlic cloves in a medium saucepan. Cover with water and bring to a boil.

Reduce the heat to medium and cook the carrots for 15 – 20 minutes until soft and tender.

Strain, reserve ¼ c. carrot juice and cool the carrots before adding the fresh ingredients.

Rough chop the toasted walnuts and set aside.

In a small sauté pan heat the olive oil with the star anise on low-medium heat for 2 minutes. Add the ginger, chilis, coriander and paprika and stir to combine. Cook for 2-3 minutes until softened.

Place the cooled carrots and garlic in a food processor and puree until smooth. Add as much reserved carrot juice as needed to make the carrot puree smooth.

Transfer the carrot puree to a bowl and add the sautéed aromatics. Add the cilantro and green onions and evenly combine. Season with salt and pepper to taste.