Preheat your oven to 180°C. Wash your carrots and if they are not organic make sure to peal them. Mine were organic so I omitted that step.
Peal the ginger, onion and garlic and add it into a food processor. Also add 10 of the mint leaves, agave, coconut oil, turmeric, paprika, garam masala and 1 teaspoon salt. Blend until the mixture has turned into a smooth paste. Massage your carrots with the paste and then place them on a baking tray.
Bake the carrots for 50 minutes. Meanwhile you can prepare the yogurt sauce. For the sauce just add the soy yogurt, the remaining mint leaves, ¼ teaspoon of salt and the lemon juice into a blender and blend until smooth. Put aside for later.
When your carrots have finished baking add drizzle them with the mint yogurt sauce and serve. Those carrots are a great side dish, however, you could also place them on a bed of greens and use the mint yogurt sauce as a dressing. Lastly you could toast some cashew and you’ve got yourself a delicious and nutritious salad.
Recipe by at https://fannythefoodie.com/2016/08/28/indian-roasted-carrots/