Ingredients:
6 carrots, peeled, cut into chunks or 12 baby carrots, which won’t need to be peeled
1/2 lemons, juice of
1/4 cup cumin seeds, toasted, to sprinkle
salt, to taste
fresh ground pepper, to taste
Directions:
Cook the carrots in boiling salted water for 15 minutes or until soft, or cook them for 40 minutes in an oven pre-heated to 180 C.
Mash or blend the carrots with lemon juice, season and top with the toasted cumin seeds.
Servings: 4
Time preparation: 5 min.
Time total: 20 min.