Roasted spiced carrot dip

|Roast all the ingredients before your blend to get maximum flavour into this delightful dip|carrots|1kg carrots peeled cut into 3cm pieces1 onion thinly sliced3 garlic cloves bruised5cm piece (25g) ginger chopped60ml olive oil60g firmly packed brown sugar2 tbs apple cider vinegar1 long red chilli thinly sliced1 tsp ground cinnamon1 tsp ground coriander2 star anise coarsely crushed250g sour creamNigella seeds dill sprigs corn chips to serve|Preheat the oven to 200°C. Grease a baking tray and line with baking paper.Place carrots onions garlic ginger oil sugar vinegar chilli cinnamon coriander and star anise in a bowl and toss to combine. Transfer to prepared tray and cover loosely with foil. Roast for 1 hour or until carrot is almost tender. Uncover and roast for a further 45 minutes or until carrot mixture is caramelised and carrot is soft.Transfer hot carrot mixture to a food processor with sour cream and whiz until smooth. Transfer to a bowl cover surface directly with plastic wrap and chill for at least 1 hour or until completely cooled.Spoon dip into a serving bowl scatter with nigella seeds dill if using. Serve with corn chips.|10.00 minutes|6|Delicious