Carrot puree with cumin
2 servings
20 minutes
Carrot puree with cumin is a bright and aromatic dish of Moroccan cuisine that harmoniously combines the sweetness of carrots, the spiciness of garlic, and the warm spicy notes of cumin. Its rich flavor is enhanced by cayenne pepper and turmeric, adding a slight heat and depth. Olive oil makes the texture tender, while balsamic vinegar or lemon juice adds a refreshing tang. This dish is perfect as a side for meat and fish or as a standalone vegetable dip. In Morocco, it often accompanies meals, reminding of ancient traditions of Eastern cuisine where spices create a true symphony of flavors. The taste is rich, warming, and slightly exotic – a real feast for gourmets!
1
Grind the cumin in a mortar.
- Ground cumin: 1 teaspoon
2
Peel the carrot and garlic, boil in water until cooked.
- Carrot: 500 g
- Garlic: 4 cloves
3
Send to the blender with a couple of spoons of the liquid they were cooked in and olive oil. Blend roughly.
- Olive oil: 5 tablespoon
4
Add salt, spices, finely chopped greens, vinegar or lemon juice and mix well.
- Sea salt: 1 g
- Cayenne pepper: 0.5 teaspoon
- Turmeric: 0.5 teaspoon
- Cilantro: 2 stems
- Balsamic vinegar: 1 teaspoon
