Curry-Carrot Dip with Toasted Pita Chips

Ingredients

• 0.1 teaspoon pepper black
• 2 pounds carrots 
• 1 tablespoon curry powder 
• 14 ounce less-sodium chicken broth fat-free canned
• 0.3 cup cilantro leaves fresh minced
• 2  garlic cloves minced
• 1 teaspoon garlic salt 
• 3  dash ground cardamom 
• 1 teaspoon ground cumin 
• 2 tablespoons olive oil 
• 2 cups onion chopped 1 large onion
• 4 6-inch pitas whole wheat cut into 6 wedges

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• blender
• slotted spoon
• colander

Directions

1. Place carrot in a saucepan. Cover with water to 1 inch above carrot.
2. Add broth and cardamom; bring to a boil. Reduce heat, and simmer 40 minutes or until carrot is tender.
3. Drain carrot in a colander over a bowl, reserving 1 1/2 cups cooking liquid. Discard the cardamom seeds.
4. Combine reserved liquid and carrot; refrigerate overnight.
5. Preheat oven to 35
6. Coat pita wedges with cooking spray; place in a single layer on a baking sheet.
7. Bake at 350 for 15 minutes or until crisp.
8. Remove carrot with a slotted spoon.
9. Place carrot and 3/4 cup reserved cooking liquid in a blender, and process until smooth. Discard remaining liquid.
10. Heat oil in a nonstick skillet over medium-high heat.
11. Add onion and garlic; saut 3 minutes. Stir in curry powder and cumin; saut 1 minute.
12. Add carrot mixture; cook 2 minutes or until heated through. Stir in cilantro, garlic salt, and pepper.
13. Serve immediately with pita chips.