Ingredients

• 6 large carrots
• 1/2 cup creamy yogurt, drained
• 3 cloves garlic, pureed with salt
• 1 lemon
• 1/4 teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh mint, for garnish

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Instructions

1. Preheat oven to 350 degrees. Peel carrots and cut into 1/2-inch slices. Place in an oven-proof saucepan, cover and bake until tender, about 15 minutes.
2. Meanwhile, in a small bowl combine the yogurt, garlic, juice from 1/2 of the lemon, nutmeg, and salt and pepper to taste. Puree the carrots in a blender or food processor until smooth, adding the remaining lemon juice and olive oil. Season with salt to taste.
3. Spoon the carrot puree into a serving dish, and top with the yogurt sauce. Garnish with the fresh mint.