Carrot Puree with Caraway and Cumin

• 1 1/2 pounds carrots, peeled and cut into 1/2-inch-thick slices
• 2 garlic cloves, peeled
• 2 teaspoons olive oil
• 1/2 onion, diced fine
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground caraway
• Salt
• 1 to 2 teaspoons fresh lemon juice
• Chopped cilantro

1. Bring a large pot of salted water to a boil.
2. Add: 1 1/2 pounds carrots, peeled and cut into 1/2-inch-thick slices, 2 garlic cloves, peeled.
3. Cook until the carrots are tender.
4. Drain.
5. Heat in a small heavy pan: 2 teaspoons olive oil.
6. Add: 1/2 onion, diced fine.
7. Cook until soft, about 7 minutes.
8. Crush in a mortar and pestle or under a heavy skillet: 1/2 teaspoon ground cumin, 1/4 teaspoon ground caraway.
9. Add to the sauteed onions with: Salt.
10. Add the drained cooked carrots and garlic and cook for a couple minutes more.
11. Off the heat, mash into a coarse puree with a potato masher or fork.
12. Add: 1 to 2 teaspoons fresh lemon juice and taste for salt.
13. Adjust as needed.
14. If you like, garnish with: Chopped cilantro.

carrots, garlic, olive oil, onion, ground cumin, ground caraway, salt, lemon juice, cilantro

Taken from www.epicurious.com/recipes/food/views/carrot-puree-with-caraway-and-cumin-387202 (may not work)