Carrots with Garlic and Yogurt


Carrots will never taste the same after you’ve eaten this dish! You can do most or all of it ahead of time. The key step: Early in the day or the night before, set the yogurt to drain, which will make it very thick.

  • SERVINGServings


  • 4 cups plain nonfat yogurt
  • 7 Tbs. olive oil
  • 1 medium-sized onion, minced
  • 1 lb. carrots, peeled and coarsely grated
  • 3 to 4 cloves garlic
  • 1/2 tsp. salt
  • 2 tsp. paprika or Aleppo pepper


  1. Drain the yogurt by scooping it into a strainer double-lined with cheesecloth. Set it over a bowl for at least 4 hours to drain off the excess liquid.
  2. Heat 5 tablespoons of oil in a large saucepan over medium heat, and sauté the onion for 5 minutes. Do not let the onion brown. Add the carrots, stirring to mix well, and continue cooking for 10 minutes more. Remove from heat, and cool.
  3. Meanwhile, crush the garlic and salt with a mortar and pestle, or mince the garlic, and, using the blade of a knife, make a paste with the salt. Place the carrots in a large bowl, and add the drained yogurt and garlic mixture. Mix well, place in a serving dish and top with remaining oil and paprika. Serve at room temperature or chilled.

Nutrition Information

  • Serving Size: Serves 8
  • Calories: 200
  • Carbohydrate Content: 17 g
  • Fat Content: 12 g
  • Fiber Content: 2 g
  • Protein Content: 8 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 280 mg
  • Sugar Content: 13 g