Yields: 6 servings.
2 garlic cloves
2 medium carrots
1/2 to 3/4-cup vegetable broth
1 tablespoon extra-virgin olive oil
Salt and pepper to taste
2 tablespoons chopped parsley (optional)
2 tablespoons chopped cilantro (optional)
Put unpeeled garlic cloves on aluminum foil and bake at 350 degrees F. for about 10 minutes, until soft. Microwave or boil unpeeled potatoes until done. Peel carrots, cut into large chunks and microwave or boil until soft. Drain carrots, peel potatoes and put both in a food processor. Squeeze in the baked garlic. Add 1/2-cup broth and blend. With motor running, add oil. Add remaining broth as needed until purée is fairly smooth and full. Add salt and pepper to taste. Bring to room temperature for serving and stir in the optional herbs right before serving with raw vegetables and bread sticks.
Dip can be made as long as a day in advance. Cover and refrigerate.
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