Very easy carrot and cream cheese pâté

So Christmas rolls into New Year, and the socialising and merry-making continues. I found this quick carrot pâté/ spread/ dip useful over the Christmas period, and if you want to offer a healthier alternative to your guests over the next few days, you might too. It only takes 15 minutes to make, from ingredients that you might well have in your fridge or cupboard anyway. It can be served with crudités for a blast of goodness, or spread on bread, toast or crispbreads. It's full of healthy vegetables, but you'd hardly know they're there.

The recipe was inspired by the carrot pasta sauce I made not so long ago. It's amazing how much flavour carrots have when you put them in a starring role. This dip seemed to have a real sweetness to it, almost as if there was something fruity in there - but it's all from the humble carrot.

Ingredients

4 medium carrots
1 garlic clove, skin left on
200g low fat soft cheese
1 tsp ground coriander
1 tsp paprika 
1 tsp chopped parsley or coriander leaves, to garnish

Method

Cover the carrots and garlic clove with boiling water and simmer until tender. Drain and remove the skin from the garlic clove.

Put the carrots and garlic in a blender with the garlic clove, soft cheese and ground spices, and whizz to a soft puree. Taste and adjust the spices and seasoning as necessary.

Serve at room temperature.