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Introduction
Rooted in Southeast Asian culinary traditions, this Carrot Ginger Dipping Sauce is a vibrant and healthy twist on classic dips. The harmonious pairing of carrots and ginger has been celebrated for centuries, believed to offer a myriad of health benefits due to their potent antioxidant and anti-inflammatory properties. In many cultures, ginger is also revered for its warming qualities, making this sauce a perfect accompaniment during cooler months. With its vivid hue and tantalizing aroma, this dip is sure to add a burst of excitement to any gathering.
Ingredients
• 3 cups (450g) carrots, peeled and roughly chopped
• 1⁄2 cup (120ml) vegetable stock or water
• 2 tablespoons (30ml) rice vinegar
• 2 tablespoons (30ml) fresh orange juice
• 2 tablespoons (30g) granulated sugar
• 1 tablespoon (15ml) soy sauce
• 1 tablespoon (8g) freshly grated ginger
• 1 teaspoon sesame oil
• 1⁄4 teaspoon crushed red pepper flakes (or to taste)
• 2 tablespoons (30ml) vegetable oil for sautéing
• Salt and freshly ground black pepper to taste
Step 1:
Peel and roughly chop the carrots into 1-inch pieces.
Step 2:
Heat the vegetable oil in a saucepan over medium heat. Add the chopped carrots and sauté for 2-3 minutes, stirring occasionally.
Step 3:
Add the vegetable stock or water to the saucepan and bring the mixture to a simmer. Cook for 12-15 minutes, or until the carrots are very tender.
Step 4:
Remove the saucepan from heat and let the carrot mixture cool slightly.
Step 5:
Transfer the cooked carrots and any remaining liquid to a blender or food processor. Add the rice vinegar, orange juice, granulated sugar, soy sauce, grated ginger, sesame oil, and red pepper flakes.
Step 6:
Blend or process the mixture until smooth and creamy, scraping down the sides as needed.
Step 7:
Season the carrot ginger sauce with salt and freshly ground black pepper to taste.
Step 8:
If the sauce is too thick, add a tablespoon or two of vegetable stock or water to reach your desired consistency.
Q: Can I make this sauce ahead of time?
A: Yes, you can make the carrot ginger sauce a day or two in advance and store it in the refrigerator until ready to serve.
Q: Is this sauce spicy?
A: The sauce has a mild heat from the red pepper flakes, but the amount can be adjusted based on your spice preference.
Q: Can I use a different type of vinegar?
A: While rice vinegar provides a unique flavor, you can substitute with apple cider vinegar or white wine vinegar if needed.
• For a thinner sauce, add more vegetable stock or water.
• Adjust the amount of red pepper flakes to your desired level of spiciness.
• Substitute honey or maple syrup for the granulated sugar for a richer flavor.
• Use freshly squeezed orange juice for the best flavor.
• This sauce is vegan and gluten-free.
Serve the carrot ginger sauce at room temperature or slightly warmed, with desired dipping items such as fresh vegetables, grilled meats, or seafood.
Leftover carrot ginger sauce can be stored in an airtight container in the refrigerator for up to 5 days.
Prepare the carrots and grate the ginger while the sautéed carrots are cooking to save time.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
- Use freshly squeezed orange juice for the best flavor.
- For a thinner sauce, add more vegetable stock or water.
For a nutty twist, add 1-2 tablespoons of tahini or almond butter to the sauce. You can also use lime juice instead of orange juice for a tangy variation.
This carrot ginger sauce pairs well with grilled chicken, shrimp, or tofu. It also complements fresh vegetable crudités and makes a delicious dressing for salads.
Carrots are available year-round, but they are at their best in the spring and fall.
This recipe is vegan and gluten-free. However, it contains soy, which is a common allergen.
