2 garlic cloves
Freshly ground pepper to taste
2 sweet potatoes
Fine sea salt to taste
2 medium carrots
2 tbsp. chopped parsley
1/2 to 3/4 cup vegetable broth
2 tbsp. chopped cilantro (opt.)
1 tbsp. extra-virgin olive oil

Put unpeeled garlic cloves on aluminum foil and bake at 350 degrees in oven or toaster oven 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 and keep blending, adding more broth until puree is fairly smooth and full. Add salt and pepper to taste. Dip can be made as long as a day in advance, covered and refrigerated. Bring to room temperature for serving and stir in the optional herbs right before serving with raw vegetables and breadsticks.
Makes 6 servings.