Carrot Puree Recipe

Name: Carrot Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds carrots, peeled and sliced; 1/2 teaspoon cumin seeds, lightly toasted and ground; 3/4 teaspoon caraway seeds, ground; 1/2 teaspoon Aleppo pepper or mild chili powder; Salt to taste; 3 tablespoons extra virgin olive oil; 1 to 2 tablespoons fresh lemon juice (to taste); Salt to taste; 1/2 cup thick Greek style plain low-fat yogurt or drained plain low-fat yogurt; 1 to 3 garlic cloves, mashed to a puree with salt to taste in a mortar and pestle; 1 tablespoon extra virgin olive oil; 1 tablespoon fresh lemon juice; 1 tablespoon finely chopped mint

Servings: persons

1 1/2 pounds carrots, peeled and sliced
1/2 teaspoon cumin seeds, lightly toasted and ground
3/4 teaspoon caraway seeds, ground
1/2 teaspoon Aleppo pepper or mild chili powder
Salt to taste
3 tablespoons extra virgin olive oil
1 to 2 tablespoons fresh lemon juice (to taste)
Salt to taste
1/2 cup thick Greek style plain low-fat yogurt or drained plain low-fat yogurt
1 to 3 garlic cloves, mashed to a puree with salt to taste in a mortar and pestle
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon finely chopped mint

1
Steam the carrots above 1 inch of boiling water for 15 minutes or until soft.
2
Remove from the heat and transfer to a food processor fitted with a steel blade.
3
Pulse the carrots in the food processor and scrape down the sides of the bowl.
4
Turn on the food processor and while the machine is running pour in the olive oil and lemon juice.
5
Process until the carrots are pureed.
6
Stop the machine and scrape down the sides of the bowl with a spatula.
7
Add the cumin seeds, caraway seeds, Aleppo pepper or chili powder, and salt to taste and process until incorporated.
8
Taste and adjust seasonings.
9
Transfer to a serving bowl or platter.
10
If using the seasoned yogurt, combine all of the ingredients and mix together well.
11
Make a well in the middle of the carrots and spoon in the yogurt.
12
Serve the carrot puree with pita triangles, croutons, or crudites.

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 pounds carrots, peeled and sliced, 1/2 teaspoon cumin seeds, lightly toasted and ground, 3/4 teaspoon caraway seeds, ground, 1/2 teaspoon Aleppo pepper or mild chili powder, and more.

Yes, Carrot Puree falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Carrot Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions