Carrot and Caraway Crackers

• olive oil↗2 tbsp tbsp
• shallot↗1

  coarsely chopped

• garlic clove↗1

  coarsely chopped

• caraway seeds↗1 tsp tsp
• carrot↗400g g

  coarsely chopped

• vegan vegetable broth↗300ml ml
• crunchy vegan crackers20

  (e.g., olive toast)

• dill↗½ small pack

  leaves gathered, for serving

• vegetable chips↗20

  (we used a small Tyrells pack), for serving

Step-by-step instructions

1. 1

   Heat the oil in a saucepan over medium heat. Add the shallot and a pinch of salt, cook for 6 minutes until softened. Add the garlic and caraway seeds, cook for another minute, then add the carrots and vegetable broth, bring to a boil and simmer for 12 minutes.

2. 2

   When the carrots are completely soft, drain them (reserve the liquid) and blend into a smooth purée – first add 1 tbsp of the reserved broth, and more if needed to reach the desired consistency. Season and let cool. The purée can be made a day ahead and stored in the refrigerator.

3. 3

   To serve, spoon the purée onto the plates – or, for a refined touch, pipe it from a pastry bag onto oat crackers, decorating each with a sprig of dill and a vegetable chip.