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Moroccan carrot purée recipe image

Print Moroccan carrot purée

Eat this easy spiced carrot purée as a snack – either as a dip with pittas, or spread on toast. Or try it warm as a side with duck or chicken. A very good way to use up a few extra carrots.


  • 500g carrots
  • ½-1 tsp harissa or 1 tsp paprika
  • Pinch cayenne
  • 1-2 tbsp cumin
  • 3 tbsp wine vinegar
  • 4 tbsp olive oil
  • 2 garlic cloves, crushed
  • ¼-½ tsp ginger
  • Few olives


  1. Peel the carrots and boil in salted water until very soft.
  2. Drain and mash with a fork, then stir in the other ingredients apart from the olives (or you could purée everything in a blender).
  3. Drizzle with olive oil and garnish with olives.
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