Preheat oven to 200°C (180°C fan forced). Place carrots on a lined baking tray. Drizzle with olive oil and sprinkle with Moroccan Seasoning; toss until combined. Roast for 20-30 minutes or until golden brown and carrots are tender. Cool.
Process carrots with a stab blender until smooth. Stir in 1/2 cup sour cream and season to taste with salt and pepper. Spoon dip onto a serving plate. Top with remaining sour cream and coriander leaves.
Serve with pita chips or flat bread.
Ingredients
4 large (500g) carrots, peeled and cut into 1cm thick round slices