Carrot And Harissa Puree - cooking recipe

Ingredients

4 large carrots, peeled and roughly chopped (700gm)
2 garlic cloves, peeled and chopped
1/3 cup olive oil
1 teaspoon harissa
sea salt
fresh ground pepper

Preparation

Cook carrots in boiling salted water until tender. Drain well and while still warm process with garlic in a food processor, adding oil to work into a smooth and creamy paste.
Add harissa and process to blend. Season with salt and pepper to taste.