Preheat oven to 400F
Slice the top off of the garlic, exposing the cloves
Drizzle the red peppers, carrots and garlic with olive oil and season with a little salt
Roast for 30 minutes, until carrots are fork tender
Cover the peppers with aluminum foil for 10 minutes, then peel off the skin and discard
Add all ingredients to a blender or food processor and blend until completely smooth
Serve with olive oil, parsley, more paprika and warm pita or naan
