Carrot Purée with Caraway and Cumin

1. Boil Carrots and Garlic

Place the carrots and garlic in a large pot filled with water. Bring the water to a boil and let the carrots cook until they are tender enough to be easily pierced with a fork.

2. Sauté Onions

Heat the olive oil in a small heavy pan. Once the oil is warm, add the diced onion and sauté it for about 7 minutes until the onions are soft and translucent.

3. Prepare Spices

Take the ground cumin and caraway and crush them using a mortar and pestle or a heavy skillet to release their essential oils, making them more aromatic and enhancing the overall flavor of the dish.

4. Combine Ingredients

After the carrots and garlic are cooked, drain them and add them to the pan with the onion and spice mixture. Cook everything together for a couple of minutes to allow the flavors to meld.

5. Mash and Season

With a potato masher or a fork, mash the carrot mixture until you achieve a coarse purée. Taste and adjust the seasoning with fresh lemon juice and more salt if needed.

6. Garnish and Serve

If desired, sprinkle some chopped cilantro over the purée for a fresh garnish. Serve the carrot purée warm and enjoy the delightful blend of caraway and cumin flavors.