Egyptian Carrot Dip

1-1 1/2 pounds carrots 
pinch of dried cayenne pepper 
1-2 teaspoons cumin 
1 teaspoon paprika 
3 tablespoons red wine vinegar 
4 tablespoons olive oil 
2 minced garlic cloves
1/4-1/2 teaspoon ground ginger 
salt and pepper to taste 
black olives 

Peel carrots and boil in salted water until very soft. 
Drain and mash or puree in blender. 
Combine with carrots the remaining ingredients except for olives. Refrigerate until chilled. 
Prior to serving garnish with sliced olives.
ood served with bread, raw vegetables or chips