Servings:
Makes 4 cups, 16 servings
Ingredients
- 5 1/2 pound carrots, cut into 1 inch pieces
- 2 teaspoon olive oil
- 1 tablespoon mustard seeds
- 5 1/2 teaspoon curry powder
- 3/4 teaspoon cumin
- 1 cup 2 percent greek-style yogurt
- 1/2 cup reduced-fat sour cream
- 1 tablespoon fresh lemon juice
Preparation
Baking Directions:
Steam carrots until tender, about 20 minutes.
Put in food processor.
Heat oil in small nonstick skillet over medium heat.
Add mustard seeds, curry powder, and cumin.
Toast, stirring, until fragrant, about 2 minutes.
Add to food processor with remaining ingredients and pulse until smooth.
Season.
Prep time: 5 minutesTotal time: 30 minutesNUTRITION (per ¼ cup serving): 44 cal, 2 g pro, 5 g carb, 1 g fiber, 2 g fat, 1 g sat fat, 34 mg sodium
