Roasted Carrot and Cumin Puree

Ingredients

• 1 tablespoon butter 
• 1.5 pounds carrots cut into 1/2-inch slices ( 8 large)
• 1.5 teaspoons ground cumin 
• 0.3 teaspoon fresh-ground pepper black
• 0.5 teaspoon juice of lemon 
• 2 tablespoons olive oil 
• 4 servings salt 
• 1 cup milk whole

Equipment

• food processor
• sauce pan
• oven
• roasting pan

Directions

1. Heat the oven to 45
2. In a roasting pan, combine the carrots with the oil, cumin, 1/4 teaspoon salt, and the pepper. Roast the carrots, stirring occasionally, until tender and browned, about 20 minutes.
3. In a food processor, puree the carrots with the butter, milk, lemon juice, and 1/8 teaspoon salt. If necessary, reheat the puree in a small saucepan over low heat, stirring.