I’ve been promising my friend Maureen I’d post this recipe since last June. I first imagined it when I hosted an Ayurvedic Cooking Class in May, which was also a birthday party so I wanted it to be festive and abundant. We served it again when my mother hosted for me a book-signing where there were so many wonderful childhood friends, Maureen and her bright sense of humor amongst them.

What makes this gorgeous spread so delicious is the miso, which is very salty so be careful with your salting. Of course it is also delicious because the carrots are roasted until they are caramelly sweet, and then the spices lend complexity. I think of spices as the lines of black in a Degas painting, just enough to add contrast, and enhance, but no more. I don’t want to taste the spice in this. I just want the spice to add depth to the natural flavor of the roasted carrots, so go gently with your spices, tasting as you go.

Usually we adapt ingredients with the seasons, but what I love about this is that with the right spicing, this carrot spread is really a spread for all seasons: Sweet and gently spiced in autumn for optimal digestibility, hot drying spices for Spring’s wet climate and cooling fresh herbs for summer. Ayurvedically speaking, carrots are ideal for Vata dosha, but when roasted and properly spiced they can work for Pitta and Kapha too.

What’s your Dosha?
Try my new Dosha Quiz and let me know what you think.

My favorite way to eat is to dip, dunk or smear, so if you are anything like me, this could be dinner. It also makes a great gathering plate – people gather around and before you know it your guests are mingling. Adjusting the spicing makes it a spread for all seasons, and right now it’s an awesome way to kick off Thanksgiving.

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Miso & Cumin-Spiked Roasted Carrot Spread

I served this on a board with other spreads and super seeds crackers, and added those links below.

Ingredients
8 large carrots
1 generous tablespoon ghee or coconut oil
sprinkle of pink salt
3/4 – 1 cup vegetable broth
1 scant tablespoon white miso
1/2 teaspoon cumin seed
1/4 teaspoon ginger
1/8 teaspoon turmeric

Instructions
Set your oven to 475F. Wash and chop the carrots into large chunks and put them in a roasting pan. Melt the ghee. Pour it over the carrots and roll them around so they are covered. Sprinkle a dash of pink salt over the carrots, shake the pan to give the carrots one more roll and set it on the middle rack in your oven.

Roast for about 10 minutes. Pull the pan out and turn the carrots, so the roasted side is down. Set back in the oven and roast for another 6-7 minutes or until the carrots are roasted on this side. Turn the oven off and let the carrots sit, continuing to bake in the radiant heat another 15-20 minutes.

Meanwhile, put a small pan on the stove over high heat. Once the pan is hot, add the cumin seeds, and turn the heat to medium. Shake the pan now and then to toss the seeds. Once they begin to brown, remove from the heat. Pour into a mortar and pestle and grind into a powder. You can also use an electric grinder, or fresh cumin powder.

Once the carrots are soft all the way through, pull them out and put them in an electric blender with the miso and vegetable broth. Blend well. It may need up to another 1/4 cup broth for the consistency. If so, add slowly and blend as you go so you don’t over thin it. Add the spices a little bit at a time, until you get the perfect flavor. Consider the suggestions below to enhance digestibility and seasonal tastes.

Seasonal Spicing
Autumn/Winter: A pinch of cinnamon adds sweet warmth.
Spring: A hearty shake of cayenne or red pepper gives it heat.
Summer: Replace the cumin with a small amount of fresh chopped mint or fresh ground fennel seed, or both, to balance the heating nature of carrots.

If you want to spice for your dosha, for Vata choose autumn, for Pitta, choose summer, and for Kapha choose the spring spice suggestions. 

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Serving Suggestions
Fresh seasonal vegetables
Olive bread
Super Seed Crackers
Be-Runa Super Seed Blends
Olive oil
Fresh basil

In the Spring, I served it alongside a Sprouted Hummus, a surprisingly delicious Vegan Sunflower Cheese,  and the Avocado Mash from my book. In the summer I swapped the Sunflower Cheese  for an also very popular Greek Goddess Dip, influenced by this recipe.

The spreads were each topped with Be-Runa Super Seed Blend. The carrots got a sprinkle of the Black Truffle Blend. The sprouted hummus got the Garlic Cayenne Blend and the Sunflower Cheese got its glow on with the Turmeric Blend. A sprinkle of these super seeds makes everything better, prettier, tastier, which is why I am gifting a box set to a reader (see below).

Dressing
Add a tablespoon of rice vinegar and a drizzle of sesame or olive oil, enough to get the desired consistency, to make a dressing, or keep it thicker for a sauce.

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Would you like a gift set of these beautifully spiced BeRuna super seeds as a giveaway? Just comment below  to let me know you are in, and on Monday I will randomly pick a recipient to send this box set. Or visit San Diego Farmers Markets, where you can meet Be-Runa creator Tamara in person and sample the blends. Tamara is wise and wonderful and her blends are not only super healthy, they make every dish sing.

Happy Thanksgiving!