The sourness of tamarind and lime balances the sweet carrots. Tamarind paste is sold in Asian, Mexican, and specialty markets.
3 cups vegetable stock
2 ounces tamarind paste
1 1/2 cups fresh carrot juice
6 cups peeled and sliced carrots (about 9 medium)
1 1/2 teaspoons whole cumin seeds
salt to taste
1 tablespoon fresh lime juice
3 tablespoons fruity olive oil
3-6 drops cumin essential oil
Nutrition FactsPer serving: 113 calories, 43% fat (5.7 g; 0.8 g saturated), 52% carbo-hydrate (15 g), 5% protein (1.6 g), 3 g fiber, 51 mg calcium, <1 mg iron, 246 mg sodium.
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Directions1. Place the vegetable stock and tamarind paste in a pot and heat until the contents barely begin to simmer. Cover and simmer for 15 minutes, stirring often to blend.
2. Once the stock and paste have combined to form a thick pure, pass them through a basket strainer and return the pure to the pan. Add the carrot juice, carrots, cumin seeds, and salt, then cook, covered, until the carrots are tender.
3. With a slotted spoon, remove the carrots, and continue cooking the liquid until its reduced to almost a glaze, about 10 minutes. Add the lime juice, olive oil, and cumin essential oil, then return the carrots to the pot, stirring and reducing the liquid until the carrots are evenly covered with the glaze. Adjust the seasoning and serve.