RECIPE | light & flavourful spiced carrot purée

I rarely make the same thing twice (something I am actually trying to work on this year, in contrast to the more common resolution to add more variety to weeknight dinners), but I made this carrot purée three times in the same week at the request of my boyfriend. I came up with the idea when designing the dish I wanted to serve for Christmas, envisioning lamb chops sitting on a bed of something. Since I had a pomegranate-black olive-feta salsa planned for the lamb, carrots sounded like they would provide a beautiful colour contrast to the ruby (pomegranate), emerald (parsley & mint), and pearl (feta) colours of the salsa. (I must have this exhibition on my mind.) I did not expect this simple afterthought of a purée to turn out as well as it did, but it nearly stole the show. (The much less healthy chocolate-cardamom cake with spiced hazelnuts and orange crème fraîche was my favourite dish of the evening.) To the distress of my boyfriend, who wanted to keep the recipe private, the full recipe is below. Enjoy.

SPICED CARROT PURÉE

INGREDIENTS:
1 pound (450 grams) carrots, peeled and cut into 1-inch pieces
1/2 teaspoon dried thyme
1/2 teaspoon ground coriander
3/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon paprika
1/8 - 1/4 teaspoon cayenne pepper (depending on your heat tolerance and the potency of your cayenne)
2 tablespoons olive oil
1/4 cup water + 1 tablespoon water
3 tablespoons Greek yogurt (optional)
1/4 cup green onions

DIRECTIONS:
Bring a pot of salted water to a boil, then boil the carrots for 15-20 minutes, until completely tender. (A dinner knife should be able to cut through the carrot with ease.) Drain the carrots and place in a food processor with the remaining ingredients, salt and pepper. Purée until completely smooth, then adjust consistency by adding water and seasoning by adding salt, pepper, or spices to taste. Serve warm or at room temperature with grilled meats, pomegranate salsa, bulgar or couscous, and/or roasted aubergine (recipes to come), or use as a spread or dip as you would hummus.

Serves: 4 as a side
Active time: 10 minutes
Time to table: 35 minutes

NOTES:
The purée can be made the day before and kept covered and refrigerated. Serve cold or at room temperature. /// Roasted butternut squash could probably be substituted for the carrots.