Carrots, Ginger and Cumin

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Carrots, Ginger and Cumin

 

1 pound carrots

6 tablespoons butter, divided

2 teaspoons cumin seed

1 tablespoon chopped fresh ginger

2 cloves garlic chopped

2 tablespoons lemon juice

1/2 cup regular or soy milk

salt and freshly ground pepper to taste

 

Scrape carrots and cut into medium slices, or slice in food processor. Cook

carrots in boiling, salted water until just tender, about 5 minutes, depending

on thickness of carrots. Drain and rinse under cold water to stop cooking.

Meanwhile, in pan melt 1 tablespoon butter and saute cumin about 30 seconds. Add

ginger and garlic and saute 1 minute longer. Combine cooked drained carrots with

cumin-garlic mixture, lemon juice, remaining butter and milk. Process in blender

or food processor with steel blade, in batches, until smooth. Season with salt

and freshly ground pepper. To serve, heat through.

Yields 4 servings.

 

 

 

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