Morrocan Carrot Dip

Cashbah ready: The Shareef does like it

1.5 Lbs   Carrots (4-5)
1 tsp 5 ml   Smoked Paprika
0.25 cup 60 ml   Olive Oil
0.25 cup 60 ml   Red Wine vinegar
2   Garlic Cloves, minced
2 tsp 10 ml   Ginger, grated
  Salt and Pepper
1. Peel carrots, cut into rounds and boil until soft. Reserve 1/4 cup of the cooking liquid.

2. Puree everything in a blender or food processor, adding in the 1/4 cup of carrot water. Refridgerate until fully chilled and serve with pita bread.