Curried carrot spread

Curried carrot spread recipe from HonorHeatlh

Terri Taylor, a registered dietician with the HonorHealth Virginia G. Piper Cancer Network, offers a colorful, delicious take on carrots.

This anti-inflammatory spread is rich in plant-based carotenoid phytochemicals. Eating foods high in carotenoids is associated with lower cancer risk as well as supporting immune function.


  • 3 cups sliced carrots
  • ¾ cup chopped onions
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon curry powder or turmeric
  • 1 teaspoon ground cumin
  • 1 (15-ounce) BPA –free can cannellini beans, rinsed and drained


  • Steam carrots until soft and tender.
  • In small skillet, cook onions and garlic in hot oil until tender. Stir in curry powder and cumin.
  • Transfer carrots and onion mixture to food processor. Add beans.
  • Cover and process until smooth. Add small amount of water to slightly thin mixture while processing. Cover. Chill four hours up to four days.
  • Serve on cucumber slices, with raw vegetables or on whole grain crackers or whole grain pita.

Yield: 3 cups

Approximate nutritional breakdown per 1/3 cup serving: 71 calories, 2 grams protein, 3 grams fat, 9 grams carbohydrate, 2.5 grams fiber, 33 milligrams sodium.

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