This dip keeps well in the fridge for 2 days and is popular with children as well as adults. You can easily double up the quantities below to last a couple of days as it makes a great packed lunch with some oat cakes and raw vegetables. You can also try a beetroot version: add peeled and sliced raw beetroot to the roasting tray instead of half or all of the carrot and follow cooking instructions below.
Top tip: Tick off the items you've already got, so you can quickly see what's left to buy
Preheat the oven to 180 fan/200C/Gas 6.
Tip the carrots onto a large baking tray and toss thoroughly with 2 tablespoons of the olive oil, cumin, chilli or paprika, red wine vinegar and some salt and black pepper. Roast in the oven for 20 minutes, stirring halfway through. Drizzle with the honey, stir around and roast for a further 5-10 minutes or until the carrots are tender and turning golden-brown at the edges. Leave to cool slightly.
Scrape the carrots and all of the flavoursome oil in the tray into a food processor. Add the yoghurt and most of the mint and blitz to a coarse puree, adding a little more oil if needed to loosen slightly.
Transfer to a bowl, scatter over the remaining mint leaves, sprinkle with chilli powder and drizzle with a little extra oil. Serve with raw veg, breadsticks and oatcakes for dipping.