• 2 tbsp olive oil
  • 1 shallot, roughly chopped
  • 1 garlic clove, roughly chopped
  • 1 tsp caraway seeds
  • 400g carrots, roughly chopped
  • 300ml vegan vegetable stock
  • 20 crunchy vegan crackers (such as an olive oil toast)
  • ½ small pack dill, leaves picked, to serve
  • 20 veg crisps (we used a small bag of Tyrells), to serve


  • STEP 1

    Heat the oil in a saucepan over a medium heat. Add the shallot and a pinch of salt, and cook for 6 mins until softened. Stir in the garlic and caraway seeds and cook for 1 min more, then add the carrot and veg stock, bring to a boil and simmer for 12 mins.

  • STEP 2

    Once the carrots are completely soft, drain them (reserve the liquid) and blitz to a smooth purée – add a tbsp of the reserved stock initially, but use more if necessary to get the desired consistency. Season and leave to cool. The purée can be made a day ahead and kept in the fridge.

  • STEP 3

    To serve, spoon the purée – or, if you want to be extra fancy, transfer it to a piping bag and pipe it – onto the oatcakes and top each with a little dill and a veg crisp.

Goes well with


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