1/4 c extra virgin olive oil
1-lb carrots, (peeled) and grated
1/2 t salt (divided)
4 garlic cloves, peeled
2 c plain yogurt (full-fat preferred)

1. Heat the olive oil in a skillet over medium-high heat. Add the carrots and 1/4 t of the salt and cook, stirring occasionally, until the carrots are soft, 5 to 6 minutes.

2. Transfer the carrots to a serving bowl and let cool.

3. Pound the garlic with the remaining 1/4 t of salt in a mortar until a paste forms; otherwise, mince the cloves with the salt, mashing occasionally with the side of the knife, until you get a paste. Stir this paste into the yogurt and whisk vigorously.

4. Once the carrots are cool, stir in the yogurt mixture and serve at room temperature.