Carrot puree with cumin
2 servings
30 minutes
Carrot puree with cumin is a fragrant dish of Moroccan cuisine that combines the sweetness of carrots with warm spicy notes of cumin, turmeric, and red pepper. This dish has roots in North African culinary traditions where spices play a key role in creating deep and rich flavors. The puree has a velvety texture, and the addition of lemon juice gives it a light tang and refreshing note. It can serve as a standalone dish or as a side to meat, especially lamb and kebabs. Serving it with olive oil makes it even richer and more expressive. When hot, it warms you up; when cold, it becomes an excellent addition to summer meals. It is a harmony of flavors and aromas embodied in a simple yet exquisite dish.
1
Prepare all the ingredients.
2
Crush the cumin in a mortar or grind it in a coffee grinder.
- Cumin (zira): 1 teaspoon
3
Peel the carrot and garlic. Cut the carrot into random pieces - this will help it cook faster.
- Carrot: 500 g
- Garlic: 4 cloves
4
Put the vegetables in cold water and boil until cooked.
- Carrot: 500 g
- Garlic: 4 cloves
5
Transfer the carrot and garlic to a blender, adding 2 tablespoons of the water they were cooked in, and olive oil.
- Carrot: 500 g
- Garlic: 4 cloves
- Olive oil: 5 tablespoon
6
It's enough to beat the puree quite roughly.
7
Separate the parsley leaves from the stems and chop finely. Chop the cilantro with the stems.
- Parsley: to taste
- Cilantro: to taste
8
Squeeze about 2 tablespoons of juice from the lemon.
- Lemon: 1 piece
9
Add spices, salt, herbs, and lemon juice to the puree, and mix well.
- Cumin (zira): 1 teaspoon
- Ground red pepper: 0.5 teaspoon
- Turmeric: 0.5 teaspoon
- Salt: to taste
- Parsley: to taste
- Cilantro: to taste
- Lemon: 1 piece
10
Serve decorated with olive oil. The puree is good both hot and cold as a side dish for lamb or kebabs.
- Olive oil: 5 tablespoon
