Spicy Carrot Puree With Garlic Yogurt

Source: Seattle Times, Wednesday, July 30, 2003

Ingredients

• 4 large Carrots (approx 1 Lb)
• ¾ teaspoons Ground Cumin, Divided
• ¾ teaspoons Kosher Salt, Divided
• ½ teaspoon Cumin Seeds
• 1 teaspoon Caraway Seeds
• 2 Olive Oil
• 1 teaspoon Fresh Lemon Juice
• ¼ teaspoon Cayenne Pepper
• 1 cup Plain Yogurt
• 2 medium Garlic, Minced
• 1 Olive Oil
• 1 Fresh Lemon Juice
• ½ teaspoon Kosher Salt
• 3 Fresh Mint, Coarsely Chopped
• Pita Chips, Toasted
• Olives, Cherry Tomatoes

Method

1. To prepare the carrot puree: Peel and dice carrots coarsely. Bring a medium pot of water to the boil with ½ tsp each ground cumin and salt. Cook until tender, about 20 minutes. Drain and cool slightly.

2. Crush the cumin and caraway seeds with a mortar and pestle. Puree carrots in a food processor or blender. Add crushed seeds, olive oil, lemon juice, and ¼ tsp each cumin, salt and cayenne. Transfer to a bowl.

3. To prepare the garlic yogurt: Transfer yogurt to a bowl. Add garlic, olive oil, lemon juice, salt and mint. Mix well. Stir 2 tbsp into the carrot puree. Cover and refrigerate both.

4. Pile the carrot puree on a serving platter and make a well in the center. Spoon the yogurt into the well. Arrange pita chips, olives and tomatoes around the edges.