Carrot Puree

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Lottie Doof


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2 pounds carrots, peeled and cut into 2-inch lengths

6 tablespoons extra virgin olive oil, plus more for dipping

3 tablespoons white wine vinegar

5 teaspoons harissa

3/4 teaspoon ground cumin

1/2 teaspoon ground ginger

Kosher Salt and pepper to taste

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