Roast Carrot and Coriander Flower Dip

Roast Carrot and Coriander Flower Dip by The Floral Mixtress

It is a wise florista who keeps her girlfriends close. Without mine I am sure I would be even more barking mad than I currently am. Also, they are a whole ton of fun. I very much enjoy eating, drinking and having heart-to-hearts with mine – not sure what I have done to deserve such a wonderful group of friends but I am very grateful for their presence in my life.

This is a dish worth sharing with your best girlfriends over a glass of wine. Roasting the carrots intensifies their sweetness and flavour, which is then balanced by the sourness of the tamarind, the pungency of the cumin and chilli and the aromatic lemonyness of the coriander flowers.

Coriander is renowned for bolting to seed the second it sees some sunshine. Mine has certainly done this. However, this is no reason to despair, as the flowers share the same flavour as the leaves and stems, but are twice as pretty. Here is a posy of coriander and thyme flowers just for you:

Coriander and Thyme Flower Bouquet by The Floral Mixtress

Coriander can be used in Mexican food, or Indian, as with the dip below, which is full of the lush flavours of the Indian sub-continent.

Whip some up and invite your best girls around for a glass of vino.


Roast Carrot Dip with Coriander Flowers by The Floral Mixtress

  • 6 medium carrots
  • 2T coconut oil
  • 2tsp whole cumin seeds
  • Enough flowering coriander stalks to yield 2T chopped coriander (or just use coriander leaves) and a sprig or two for decoration
  • 1/4 C rice bran oil
  • 1tsp salt
  • 1tsp fresh ginger, grated
  • 2 dried chillies, seeds removed
  • 1 tsp tamarind paste
  • 3 sprigs of coriander blossom
  • Naan bread
  • Cucumber, cut into batons


  1. Preheat the oven to 180 degrees celsius/356 degrees fahrenheit.
  2. Peel the carrots and chop into large chunks (about four per carrot).
  3. Place in a roasting pan with the coconut oil and put in the oven.
  4. Roast for 20 minutes, turning to coat in the oil when it has melted and turning again at 10 minutes.
  5. While the carrots are roasting soak the chillis in boiled water fresh from the kettle, grind the cumin seeds into a powder and finely chop the coriander stalks.
  6. Finely dice the chillis.
  7. Remove the carrots from the oven, sprinkle over the ground cumin and return to the oven for 10 minutes
  8. Remove from the oven and cool until warm.
  9. Place in a food processor with the chopped coriander, soaked chillis, tamarind paste, rice bran oil, salt and ginger, and process until smooth.
  10. Serve topped with the coriander sprigs with warm naan bread and cucumber batons.
  11. Eat with your best girlfriend(s) who will surely appreciate the delicate coriander flowers you have placed on top.


  • Add a little coconut cream if you would like a creamier dip.
  • Make a Shepherd’s Pie with Indian flavours and use this dip as a topping.

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