Roasted Carrot and Cumin Puree Recipe

Roasted Carrot and Cumin Puree Recipe

How To Make Roasted Carrot and Cumin Puree

This silken puree combines roasted carrot with smoky cumin and zesty lemon juice for a smooth and flavorful side dish that’s perfect for roasted meat.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • lbslarge carrots,(about 8 pieces)
  • 2tbspolive oil
  • tspground cumin
  • salt,as needed
  • ¼tspfresh ground black pepper
  • 1tbspbutter
  • 1cupwhole milk
  • ½tsplemon juice


  1. Heat the oven to 450 degrees F.

  2. In a roasting pan, combine the carrots with the oil, cumin, ¼ teaspoon salt, and pepper. Roast the carrots, stirring occasionally, for about 20 minutes until tender and browned.

  3. In a food processor, puree the carrots with butter, milk, lemon juice, and ⅛ teaspoon salt.

  4. Serve and enjoy.


  • Calories: 195.62kcal
  • Fat: 12.20g
  • Saturated Fat: 3.97g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 6.30g
  • Polyunsaturated Fat: 1.16g
  • Carbohydrates: 19.73g
  • Fiber: 4.89g
  • Sugar: 11.18g
  • Protein: 3.69g
  • Cholesterol: 13.73mg
  • Sodium: 565.09mg
  • Calcium: 134.41mg
  • Potassium: 642.98mg
  • Iron: 1.11mg
  • Vitamin A: 1473.21µg
  • Vitamin C: 10.34mg
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