Spicy Roasted Carrot Spread - cooking recipe

Ingredients

6 large organic carrots
2 shallots
3 large garlic cloves
2 tablespoons olive oil
2 tablespoons tamari or 2 tablespoons soy sauce
salt and pepper
2 teaspoons ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1 tablespoon minced cilantro
extra vegetable broth or olive oil

Preparation

In a pot of salted water, boil carrots for 4-5 minutes to blanch, then drain.
Put carrots and other vegetables in a glass baking dish, toss with oil and soy, salt and pepper, and roast at 375 until carrots can be pierced with a fork (about 20 minutes.)
When cool enough to handle, cut off carrot ends,chop everything coarsely, and put everything into food processor with herbs, pulsing a few times to blend without pureeing---you want some texture. If too thick and dry, splash in a bit more oil or some broth until desired consistency is attained. Season further as needed with salt and pepper.