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Ingredients

• Salt
• 1 pound large carrots, peeled and cut into 1-inch chunks
• 1/2 cup plus 2 tablespoons Arbequena olive oil, divided
• 1 shallot, finely diced
• 1 clove garlic, finely diced
• 1 tablespoon cider vinegar
• Zest and juice of 1 orange
• 1/4 teaspoon whole turmeric, grated on a microplane
• 1 tablespoon fresh ginger root, grated
• Freshly ground black pepper
• 1/2 cup plain yogurt - I like to use Labne, a strained Middle-eastern yogurt
• The leaves of 1 bunch of tarragon (about 2 tablespoons), coarsely chopped

Description

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