2 pounds carrots, peeled and cut into 2-inch lengths
6 tablespoons extra virgin olive oil, plus more for dipping
2 tablespoons white wine vinegar
¼ C Spicy Oasis Mix- Dukkah ( or Savory)
1/2 teaspoon ground ginger ( Optional)
Torn pieces of French baguette
Salt and pepper to taste
To make the carrot puree:
1. In a large saucepan over high heat, cover the carrots with water and bring to a boil. Reduce the heat to medium and simmer until tender, about 20 minutes. Drain the carrots and return them to the saucepan. Cook for 30 seconds over medium heat to thoroughly dry them. Remove the carrots from the heat and coarsely mash them with a fork or whisk. You should have a coarsely ground carrot puree that sticks together but still has rough pieces throughout.
2. Stir in the olive oil, vinegar, Oasis Mix and ginger. Season the mixture with salt and pepper.