Preheat oven to 450 degrees.

To make the dip, roughly chop the carrots, toss with 2 tablespoons melted coconut oil (melt in microwave for 25 seconds or so) and turn out onto a parchment lined baking sheet. Roast for approximately 25 minutes, until lightly browned. You may need to rotate the pan a few times to make sure that the carrots roast evenly. Remove from the heat.

In a small skillet, dry toast 1 teaspoon cumin seeds over medium heat, until they are a darker shade of brown and fragrant. Please watch these carefully and do not allow the seeds to turn too dark a brown color. Immediately remove from heat and let it cool. Roasted seeds may be stored in an airtight container for a couple of months in the pantry. To use in this recipe, simply grind 1 teaspoon roasted cumin seed with a dry coffee grinder (that you use specifically to grind spices).

In the same pan, over medium heat, add 2 tablespoons of olive oil, the spring onions, cooked carrots, paprika, turmeric and ground cumin. Sauté gently for two minutes and remove from heat and add the vinegar.

Add to a food processor, seasoning with salt and pepper and pulse a few times to blend roughly (not until smooth)