This fine dip combines sweet and spicy flavors. Serve with wheat crackers or spicy tortilla chips for dipping.
Chop onion. Peel and grate carrots. Place carrots, orange zest, onion and juice, and curry paste in a small saucepan. Bring to a boil and simmer on low heat for 10 min with the lid on.
Blend mixture in blender or food processor until smooth. Cool completely.
Fold in yogurt, shred basil leaves and fold into carrot mixture.
Season vigorously with salt, Tabasco, juice of one lemon, and freshly ground pepper. Serve at room temperature garnished with shredded carrots.
Tip: Use creamy natural yogurt for an even finer result!
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