Spicy Carrot Puree

• 2 pounds carrots, peeled and cut into large pieces
• 6 tablespoons extra virgin olive oil, more to taste
• 2 tablespoons white wine vinegar
• 4 teaspoons harissa (available at Middle Eastern and specialty markets)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• Salt and pepper to taste

1. Boil carrots until very tender, about 20 minutes.
2. Drain and return to pan, tossing over medium heat until dry.
3. Coarsely mash with potato masher or fork.
4. Stir in remaining ingredients and set aside for 30 minutes to let flavors blend.
5. Season, transfer to bowl, drizzle with more olive oil and serve with crusty bread, if desired.

carrots, extra virgin olive oil, white wine vinegar, eastern, ground cumin, ground ginger, salt

Taken from cooking.nytimes.com/recipes/9185 (may not work)