Ingredients:
1½ pounds carrots, cut into ½-inch thick pieces
2 cloves garlic, peeled
2 teaspoons olive oil
½ onion, fine dice
½ teaspoon ground cumin
¼ teaspoon ground caraway
sea salt
1-2 teaspoons fresh lemon juice
chopped cilantro
Directions:
1. Bring a large pot of water to a boil. Add the carrots and garlic. Cook until the carrots are tender, about 5-7 minutes. Drain.
2. Heat the oil in a small heavy pan and add the onions. Cook until soft, about 7 minutes. Add the caraway and cumin, stirring to mix well. Season with salt to taste. Add the drained carrots and garlic and cook for a couple minutes more.
3. Off the heat, mash into a coarse puree with a potato masher or fork. Add 1-2 teaspoons lemon juice and taste for salt. Put the puree in a bowl and garnish with fresh chopped cilantro.
Serves 4