Carrot and Harissa Puree

From "Made in Morocco" - this is so great, you can serve it cold as a dip or (as I prefer) hot as a veggie side dish. Easy and very delicious!

• Ready In: 15 mins
• Yields: 2 cups

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

Directions

1. 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.
2. Add harissa and process to blend. Season with salt and pepper to taste.