Carrot Puree

• 1 1/2 pounds carrots, peeled and sliced
• 1/2 teaspoon cumin seeds, lightly toasted and ground
• 3/4 teaspoon caraway seeds, ground
• 1/2 teaspoon Aleppo pepper or mild chili powder
• Salt to taste
• 3 tablespoons extra virgin olive oil
• 1 to 2 tablespoons fresh lemon juice (to taste)
• Salt to taste
• 1/2 cup thick Greek style plain low-fat yogurt or drained plain low-fat yogurt
• 1 to 3 garlic cloves, mashed to a puree with salt to taste in a mortar and pestle
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely chopped mint

1. Steam the carrots above 1 inch of boiling water for 15 minutes or until soft.
2. Remove from the heat and transfer to a food processor fitted with a steel blade.
3. Pulse the carrots in the food processor and scrape down the sides of the bowl.
4. Turn on the food processor and while the machine is running pour in the olive oil and lemon juice.
5. Process until the carrots are pureed.
6. Stop the machine and scrape down the sides of the bowl with a spatula.
7. Add the cumin seeds, caraway seeds, Aleppo pepper or chili powder, and salt to taste and process until incorporated.
8. Taste and adjust seasonings.
9. Transfer to a serving bowl or platter.
10. If using the seasoned yogurt, combine all of the ingredients and mix together well.
11. Make a well in the middle of the carrots and spoon in the yogurt.
12. Serve the carrot puree with pita triangles, croutons, or crudites.

carrots, cumin seeds, caraway seeds, pepper, salt, extra virgin olive oil, lemon juice, salt, yogurt, garlic, extra virgin olive oil, lemon juice, mint

Taken from cooking.nytimes.com/recipes/1014385 (may not work)