Roasted Carrot Puree

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  • Level: Easy
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3 pounds carrots, cut into 1/2-inch slices

1/4 cup olive oil

2 teaspoons cumin

1 teaspoon cinnamon

Salt, to taste

1/4 teaspoon freshly ground black pepper

2 tablespoons unsalted butter

2 cups whole milk

1 teaspoon lemon juice


  1. Heat the oven to 450 degrees F. In a roasting pan, combine the carrots with the oil, cumin, cinnamon, salt and pepper. Roast the carrots, stirring occasionally until tender and browned, about 25 minutes. In a food processor puree the carrots with the butter, milk, and lemon juice.