Carrots Ginger And Cumin Recipe

Have you ever tried flavoring your veggies? Try out this Carrots Ginger And Cumin, which is a very different take on the normal vegetable side courses. Carrots flavored with ginger and cumin and topped with a lemony feel is something you would love to ty!


Difficulty LevelEasyHealth IndexAverage
CourseMain Ingredient
Interest Group


 Carrots3 Pound
 Ground cumin2 Tablespoon
 Unsalted butter1 Cup (16 tbs)
 Chopped ginger3 Tablespoon
 Garlic6 Clove (30 gm), chopped
 Lemon juice6 Tablespoon
 Low fat milk/Regular milk1 1⁄2 Cup (24 tbs)
 Ground black pepper To Taste
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2467 Calories from Fat 1672

% Daily Value*

Total Fat 190 g292.2%

Saturated Fat 116.6 g583.1%

Trans Fat 0 g

Cholesterol 490.8 mg

Sodium 1575.1 mg65.6%

Total Carbohydrates 182 g60.7%

Dietary Fiber 40.3 g161%

Sugars 85.6 g

Protein 30 g59.2%

Vitamin A 4659.9% Vitamin C 228.3%

Calcium 115.6% Iron 72.1%

*Based on a 2000 Calorie diet


Scrape the carrots and cut into medium slices or slice in food processor.
Cook carrots in boiling salted water until just tender, about 5 minutes, depending on thickness of carrots.
Drain and rinse under cold water to stop cooking.
Meanwhile, saute the cumin in 1 tablespoon of the butter for 30 seconds.
Add the ginger and garlic and saute 1 minute longer.
Combine the cooked, drained carrots with the cumin garlic mixture, the lemon juice, remaining butter and milk, and process in food processor with steel blade, in batches, until smooth.
Season with salt and freshly ground pepper.
To serve, heat through.
NOTE TO COOK: Carry to party in storage container.
Reheat at party and place in serving dish.