Vadouvan Carrot Yogurt Recipes

"TANDOORI" CARROTS WITH VADOUVAN SPICE AND YOGURT

Steps:

• Preheat oven to 425°. Mix vadouvan, half of garlic, 1/4 cup yogurt, and 3 tablespoons oil in a large bowl until smooth; season with salt and pepper. Add carrots and toss to coat. Roast on a rimmed baking sheet in a single layer, turning occasionally, until tender and lightly charred in spots, 25-30 minutes.
• Meanwhile, heat turmeric and remaining 2 tablespoons oil in a small skillet over medium-low, swirling skillet, until fragrant, about 2 minutes. Remove from heat.
• Whisk lemon juice, remaining garlic, and remaining . cup yogurt in a small bowl; season with salt and pepper.
• Place carrots (along with crunchy bits on baking sheet) on a platter. Drizzle with yogurt mixture and turmeric oil and top with cilantro. Serve with lemon wedges.

VADOUVAN CARROT YOGURT

Steps:

• Heat 2 Tbsp. oil in a large skillet over medium-high. Add carrots, season with salt and pepper, and cook, tossing occasionally, until carrots are tender and beginning to brown around edges, 12-15 minutes. Add 1 Tbsp. vadouvan and garlic and cook, tossing often and reducing heat if needed, until very fragrant, about 2 minutes. Let cool slightly, then transfer to a food processor or blender. Add yogurt and lime juice; purée until smooth.
• Heat remaining 1 Tbsp. oil and 1 tsp. vadouvan in a small skillet until spices are sizzling and very fragrant, about 2 minutes.
• Divide yogurt among bowls and drizzle with spice oil. Serve with toast for dipping.
• Yogurt and spice oil can be made 3 days ahead. Cover and chill yogurt; store spice oil tightly covered at room temperature.

$1 CARROT SOUP WITH VADOUVAN GRANOLA

Steps:

• For the soup: Heat the oil in a large pot over medium-high heat. Add the carrots, onion, garlic and cumin and stir. Add 3 to 4 cups water (to completely cover the carrots and onion) and the salt and simmer until the carrots are extremely tender, 1 to 1 1/2 hours.
• Meanwhile, for the granola: Preheat the oven to 350 degrees F. Combine the oats, vadouvan, honey and salt in a large ovenproof skillet and stir to coat the oats. Bake until deep golden brown, 10 to 15 minutes, stirring the granola every 4 to 5 minutes as it bakes.
• Transfer the soup to a blender and blend on medium speed until very smooth, adding more water as needed. (When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.) Return the soup to the pot over low heat and season with salt.
• To serve: Ladle the soup into bowls and top with a handful of the granola. Drizzle with extra-virgin olive oil and season with pepper. All that's left to do is enjoy!