Carrot Puree with Caraway and Cumin

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add: 1 1/2 pounds carrots, peeled and cut into 1/2-inch-thick slices, 2 garlic cloves, peeled.

3. 3

   Cook until the carrots are tender.

4. 4

   Drain.

5. 5

   Heat in a small heavy pan: 2 teaspoons olive oil.

6. 6

   Add: 1/2 onion, diced fine.

7. 7

   Cook until soft, about 7 minutes.

8. 8

   Crush in a mortar and pestle or under a heavy skillet: 1/2 teaspoon ground cumin, 1/4 teaspoon ground caraway.

9. 9

   Add to the sauteed onions with: Salt.

10. 10

    Add the drained cooked carrots and garlic and cook for a couple minutes more.

11. 11

    Off the heat, mash into a coarse puree with a potato masher or fork.

12. 12

    Add: 1 to 2 teaspoons fresh lemon juice and taste for salt.

13. 13

    Adjust as needed.

14. 14

    If you like, garnish with: Chopped cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.