Roasted Carrot Mole

Roasted Carrot Mole

Ingredients

3 tbsp olive oil
2 onions – peeled & quartered
500g carrots – scrubbed & cut into chunks
3 cloves garlic
2 tsp dried oregano
2 tsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
2 tsp ground cinnamon
1 tbsp smoked salt
1–2 whole dried chillis
(such as ancho, guajillo, pasilla or chipotle)
150ml veg stock
1.5 tbsp cocoa powder
50g raisins
100g tahini
2 tbsp lime juice

Method

Add the oil, onion, carrots, garlic, oregano, spices & salt to a baking tray. Mix until well coated.
Roast in an oven at 200°C, until the carrots & onion have begun to caramelise & char. This should take 30–40 minutes.
Whilst the veg is roasting, toast the whole dried chilli.
This step releases flavour and fragrance.


Heat a dry pan to medium-low heat. Press the chilli flat-side-down into the pan using a spatula for 15–30 secs, then turn to press the other side. Remove from pan, cut in half & remove seeds and stem.

Heat the veg stock until simmering, then take off the heat. Add the raisins & toasted de-seeded chilli. Leave for 20–30 minutes, until the chilli & raisins have plumped & hydrated.
Remove the roasting tray from the oven & leave to cool slightly. Set aside some of the carrots (to top the mole with when serving).
Add the remaining ingredients from the baking tray to a blender, along with the veg stock, raisins, chilli, cocoa, tahini & lime juice. Blend until smooth. Add more water to thin if required. Season to taste.
The mole can be served immediately, or reheated.
Spoon into a bowl & top with roasted carrots.


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