Slice 250g (9oz ) carrots and place in a steaming rack and steam for 12-15 minutes or until tender.
Place the cooked carrots in blender or food processor with 125g (4oz) goat's cheese, a pinch of nutmeg, seasoning and pinch of cayenne pepper if using. Add a squeeze of lemon juice. Blitz to form a smooth puree.
Taste and adjust seasoning as required. Scoop into a serving bowl and serve at room temperature with bread sticks, tortilla chips or vegetable crudités.
To StoreThe dip will keep in an airtight container in a refrigerator for 1-2 days or a freezer for up to 3 months.I like to steam the carrots for maximum flavour and vitamin retention. If you do not have a steamer cook the carrots in just enough boiling water to cover for 8-10 minutes until just tender. Drain well before continuing.