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Silky Spiced Carrot Purée with Cumin

This Silky Spiced Carrot Purée transforms humble carrots into an elegant side inspired by North African and modern European kitchens. Thinly sliced carrots and onions are gently sweated in grapeseed oil with fragrant cumin, then simmered until tender in fresh carrot juice or savory chicken stock. Blending to a velvety smooth consistency, the purée balances natural sweetness with warm spice. Bright orange in color and rich in flavor, it pairs beautifully with grilled meats, roasted poultry or simply served alongside crisp green salads. Ready in under 30 minutes, this versatile purée can be made ahead and reheated gently, making it perfect for weeknight dinners or festive gatherings.

Side | Moroccan | Dairy-Free | Egg-Free | Gluten-Free | Nut-Free | Shellfish-Free | Soy-Free | Purée | Food Processor | Immersion Blender | Knife | Pot | Carrot | Carrot Juice | Cumin | Onion | Chopping | Sautéing | Simmering | Festive | Weeknight | Under 30 Minutes
Time to complete

Prep

5min

Cook

20min

Wait

0 minutes

Total

25min

Ingredients (Makes 4 servings)
  • 15 ml (1 Tbsp) grapeseed oil
  • 400 g (4 medium) carrots, peeled and sliced into 0.5 cm (¼ in) coins
  • 75 g (½ small) onion, thinly sliced
  • 2.3 g (1 tsp) ground cumin
  • 720 ml (3 cups) fresh carrot juice or chicken stock
  • Salt and black pepper, to taste
Nutrition Information (per 100g)
  • Calories: 50
  • Fat: 1.2
  • Protein: 0.4
  • Carbohydrates: 9.5
  • Fiber: 1.0
Directions

Sweat Vegetables

  • 1. Heat 15 ml oil in a medium pot over medium-high heat. Add carrots, onion and cumin; cook 3–4 minutes, stirring, until the edges begin to soften.

Simmer

  • 2. Pour in 720 ml carrot juice or stock. Bring to a simmer over medium heat and cook uncovered for 20 minutes, until liquid reduces by one-third.

Purée

  • 3. Remove from heat. Purée directly in the pot with an immersion blender, or transfer to a blender/food processor. Blend until completely smooth, adding a splash of reserved liquid if needed.

Season & Serve

  • 4. Season with salt and pepper to taste. Spoon into warmed bowls and serve immediately alongside your main course.
Cookix's Secrets

Citrus Zest

  • Finish with a teaspoon of orange or lemon zest to lift the purée’s flavor.

Creamy Upgrade

  • Stir in 30 ml (2 Tbsp) heavy cream or coconut milk after blending for added richness.

Even Slices

  • Cut carrots and onions into uniform coins to ensure even cooking and a smooth purée.

Flavor Boost

  • Toast the cumin briefly before adding vegetables to deepen its aroma.

Herb Infusion

  • Blend in fresh cilantro or parsley leaves for a bright herbal note.

Liquid Control

  • Reserve some cooking liquid to adjust consistency after blending without diluting flavor.

Make-Ahead

  • Prepare the purée up to a day ahead and reheat gently over low heat with a splash of juice or stock.

Root Blend

  • Replace half the carrots with parsnips or sweet potatoes for complex sweetness.

Spicy Twist

  • Add a pinch of smoked paprika or cayenne for a smoky, spicy kick.

Texture

  • For extra silkiness, pass the blended purée through a fine-mesh sieve before serving.

Vegan Option

  • Use vegetable stock instead of chicken stock to keep the dish entirely plant-based.