Carrot and cumin purée recipe

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 115 calories / serving
  • Freezable
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Heat the butter in a pan and sweat the onion and garlic for about five minutes until soft and translucent.

Add the carrots and cumin and just cover with vegetable stock – you may not need all of it.

Cook until the carrots are very soft, then drain in a sieve over a bowl to catch the stock.

Place the carrots in a food processor and add a little stock and the orange zest. Blitz until smooth, adding more stock if necessary to make a smooth purée.

Remove from the blender and return to the pan. Season and reheat gently before serving. 

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

  • Ingredients

  • 30g butter
  • 1 onion, peeled and finely chopped
  • 1 garlic clove, finely chopped
  • 500g carrots, peeled and finely chopped
  • 1tsp ground cumin
  • 300ml vegetable stock
  • A little orange zest
  • salt
  • pepper
  • Energy 480kj 115kcal 6%
  • Fat 7g 10%
  • Saturates 4g 21%
  • Sugars 8g 9%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 9.4g Protein 1.2g Fibre 4.5g

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