6 carrots – peeled and cut into chunks or 12 baby carrots (which won’t need to be peeled)
½ C’s of lemon juice
¼ C of cumin seed (toasted to sprinkle)
Pinch of salt
Fresh ground pepper – to taste.
Cook carrots in boiling water for 15 minutes or until soft. Mash in blender with lemon juice, season and top with toasted cumin seeds. Serve with baked or grilled chicken.