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Spiced Carrots with Cashew Ajo Blanco

© 2023 |

© 2023 |

Ajo blanco, literally translated as white garlic, is a traditional cold Spanish almond bread soup whose origin dates back to the 8th century. Raw garlic, combined with sherry vinegar, is used to give this creamy soup an unusual kick. This recipe is turning the soup to into a creamy and delicious dip by reducing the amount of water usually added. It is a versatile dressing for seafood, meat, roasted vegetables and a wide variety of salads. Sauce can be made 1 day ahead. Cover and chill.

Ajo Blanco
  • 400-500 g Organic baby carrots
  • 1/2 tsp Ras el hanout (Moroccan spice blend)
  • 1/2 tsp Pul biber (Turkish red pepper flakes)
  • 1/4 tsp Sumac
  • 60 ml Extra virgin olive oil, plus extra to serve
  • 2 tbsp Finely chopped flat parsley, to serve
  • 2 tbsp Toaste cashews, to serve
  • 50 g Crustless white bread
  • 130 g Cashews, roughly chopped (or blanched almonds)
  • 3 Garlic cloves, roughly chopped
  • 45 ml Sherry vinegar
  • 125 ml Extra virgin olive oil
  • 80 ml Cold water
  • Salt to taste
  1. For ajo blanco, toast the cashews in a hot dry frying pan or in the oven until they just begin to colour. Set aside to cool. Soak the bread in just enough cold water to cover it for about 10 minutes to soften, then drain.
  2. Transfer the softened bread to a blender with cashews, garlic cloves, Sherry vinegar and olive oil. With the motor running on high, gradually add in cold water. Whiz for 30 seconds or until blended and smooth. Season with salt. Cover and chilled until ready to serve.
  3. Preheat the oven to 200C/400F. Place the carrots in a baking tray with spices and olive oil. Season with salt, then toss to coat. Transfer to the hot oven and roast for 40 minutes or until golden and tender.
  4. Spread ajo blanco over a serving plate and top with roasted carrots. Scatter with chopped parsley and drizzle with extra olive oil and toasted cashews to serve.

© 2023 |

© 2023 |

© 2023 |


Carol @Comfort Spring Station 7/12/23 12:57

I love carrots and this recipe looks so good.

DUTA 7/12/23 13:22

I must confess I don't like carrots and I hardly eat any. Pity, as they are so good for eye health, and enrich any food they're added to ( like this one in your recipe).

Tom 7/12/23 13:23

...this looks great!

DEZMOND 7/12/23 14:08

Adore carrots and eat them almost daily, parsley too. These look lovely, love cashews too but would probably rather just save them for nibbling as they are so freaking expensive. I made cornbread with carrots and garlic today actually for lunch.

eileeninmd 7/12/23 14:27

I love carrots, this recipe looks and sounds delicious! Thanks for sharing!
Have a great day!

Lola Martínez 7/12/23 17:58

El ajoblanco es una sopa de almendras fría, parecida a un gazpacho, que se toma en verano, así lo preparo yo. Acompañar unas zanahorias especiadas al horno como si de una salsa se tratara, es algo que tengo que probar porque creo que has tenido una buena idea y juntos están muy ricos.

Bill 7/12/23 18:13

I love carrots and this looks great.

Brian's Home Blog 7/12/23 20:07

That is so pretty and I love cashews too, yum!

foodtravelandwine 7/12/23 22:48

I'm drooling over your pictures!!....delicious!!.......Abrazotes, Marcela

Cooking Julia 7/12/23 23:02

I made once blanco ajo. With roasted carrots, that must be delicious.

Velva-Evening With A Sandwich 8/12/23 00:03

Angie, this looks lovely. I love Spanish style dishes just like this one.


Anonymous 8/12/23 00:15

Looks good -Christine

Ben | Havocinthekitchen 8/12/23 02:50

Great dish - loving all the flavours going on and the presentation. And this Ajo blanco with cashews? Yes, please!

J.P. Alexander 8/12/23 02:59

Ricas zanahorias. Te mando un beso.

My name is Erika. 8/12/23 03:05

I love the idea of turning soup into a dip. I don't know this soup, but it sounds yummy.

Rose world 8/12/23 04:07

Never try this. Look delicious.

Margaret D 8/12/23 04:22

That does look mighty delicious.

Grace 8/12/23 06:57

Por cierto; las tortas de zanahorias sin una exquisitez!! Si te animas, comparte alguna. Siempre gracias Angie!!

Pedro 8/12/23 10:40

Very original cashew ajo-blanco, I have to try it.

[Reply] 8/12/23 13:59

This elevates carrots to a new level, wow, what a creative and tasty sounding dish!

David 8/12/23 17:56

Hi Angie, Carrots are one of my favorite vegetables, especially since I can't eat greens with my meds. Love the hopped up carrots with the garlic and almonds dip. Take Care, Big Daddy Dave

ALLIE NYC 8/12/23 22:24

Oooo this sounds really good. I may have to try this for the holidays.

Allie of

Eha 9/12/23 06:25

Absolutely the correct time to have a new carrot recipe . . . love the nuts and Middle Eastern flavours - thank you!

Sherry's Pickings 9/12/23 09:55

i love sumac and ras el hanout Angie. great flavours here.

Diane 9/12/23 10:36

An interesting recipe and worth trying thanks. Have a good day, Diane

MELODY JACOB 9/12/23 11:50

I want to try the unique cashew ajo-blanco.

Eva Taylor 9/12/23 12:20

I have yet to try this Spanish soup but making it into a dip seems a little more palatable than a pungent raw garlic soup. I love the use of cashews and bread as the thickener in this sauce.

Królowa Karo 9/12/23 12:53

I love roasted carrots. They are so sweet and aromatic.

Chef Mimi 9/12/23 14:04

Outstanding, Angie! And I finally got emailed by you!

Rainbow Evening 10/12/23 03:02

carrot is a good source of vitamin... love it


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