Cumin-And-Coriander-Scented Carrot Purée

Oxmoor House
4 servings (serving size: 3/4 cup)


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4 medium carrots, cut into 1-inch pieces (about 3/4 pound)
1 (10-ounce) baking potato, peeled
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 teaspoons butter or margarine
1/4 cup 2% reduced-fat milk
2 tablespoons 30%-less-fat sour cream (such as Breakstone)


Place carrot and potato in a large saucepan, and cover with water. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until vegetables are tender; drain. Place vegetables, coriander, and remaining ingredients in a food processor, and process until smooth. Reheat in a saucepan over medium heat, if necessary.

Created date

March 2010

Nutritional Information

Calories 115
Fat 3.3 g
Satfat 2 g
Protein 2.5 g
Carbohydrate 19.7 g
Cholesterol 10 mg
Iron 0.8 mg
Sodium 355 mg
Caloriesfromfat 26 %
Fiber 3.3 g
Calcium 58 mg