Prepare seasoning for carrot puree. To do this, one teaspoon of cumin in a mortar and grind and quickly fry in a small amount of olive or sunflower oil, cold pressed. Together with seeds and saut finely chopped onion head. Pre-cooking will allow seasoning discover new nuances of taste and flavor.
Wash 500g of carrots and dip (in raw form) in boiling water. The water is slightly sweeten that vegetables retained their original bright orange color. If possible, cook them in a double boiler.
Cook carrots until soft state should be under the lid closed. Normally solid root is cooked for 20-30 minutes. Do not overdo it in boiling water or by steaming hot - overcooked vegetables is not as nutritious and delicious.
Arrange boiled carrot on a plate and cool. After that, remove the peel, cut into small slices and place in a blender container. Add desired amount of vegetable broth (it will depend on the consistency of the finished mashed potatoes), 3-4 tablespoons of vegetable oil, 3-4 cloves of garlic, cumin prepared. All chop roughly enough to remain in the resulting mass of small pieces of carrots.
Add a finished carrot puree with cumin to your taste: salt, chopped green coriander and chervil, half a teaspoon of turmeric and the same amount of cayenne (acute) pepper.
Pour 2 tablespoons freshly squeezed lemon juice and 1 tablespoon brown balsamic vinegar (balsamic). Mix well and serve tasty and healthy dish to the table.
Carrots can not boil before grinding, and put out. To do this, wash the roots and carefully clean vegetable knife, then chop rings. 2 large onions cut into thin rings and all saut over medium heat in a mixture of butter and vegetable oils.
After 5-7 minutes, pour in the pan or a glass of vegetable broth and cook carrots and onions until tender under cover. When the vegetables soften, roll them in a blender with cumin and other seasonings.