Using a sharp vegetable knife, finely chop
the onion. Peel and grate the carrots. Place the onion, carrots, orange
rind and juice and hot curry paste in a small saucepan. Bring the
mixture to the boil, cover with a lid and simmer for about 10 minutes,
or until tender. Process the mixture in a blender or food processor
until smooth. Leave to cool completely. Stir in the yogurt, then tear
the basil leaves into small pieces and stir them into the carrot
mixture. Add lemon juice, Tabasco, salt and pepper to taste and serve.
This is a delicious low-fat dip with a
sweet and spicy flavor. Serve wheat crackers or fiery tortilla chips as
accompaniments for dipping.