Moroccan-Spiced Carrot Sauce
Carrots and tahini provide fiber, carotenoids, and plant fats, while a little chicken broth gives the sauce a fuller base. Soft onion, coriander, cumin, ginger, and cinnamon create a warm spiced aroma, and blending turns the mixture into a creamy emulsion. The sauce thickens after chilling and pairs well with meat, fish, and vegetables.
Steam the carrot until tender before blending.
Dice the onion (150 g) and mince the garlic (9 g). Measure the table salt (3 g), coriander (1 g), cumin (1 g), ginger (2 g), cinnamon (0.5 g), and cayenne pepper (0.5 g).
Heat the olive oil (15 g) in a small skillet over medium heat. Add the onion, garlic, and a pinch of salt, then sauté for about 5 minutes until the onion is soft and translucent.
Put the chicken broth (60 g), steamed carrot (320 g), tahini (45 g), lemon juice (15 g), coriander, cumin, ginger, cinnamon, cayenne pepper, and the sautéed onion mixture in a blender. Blend on high for about 1 minute until smooth and creamy.
Transfer the sauce to a covered container and chill it for about 30 minutes so it can thicken.
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