Silky carrot purée without cream can be smooth, rich, and spoonable when the carrots are cooked until fully tender and blended with controlled amounts of liquid. Olive oil supplies body without hiding the vegetable’s natural sweetness.
Carrots need more cooking time than they appear to. If a knife meets resistance, the blender will leave tiny fibers behind. Blending while warm also helps the oil and cooking liquid form a stable, glossy mixture.
Warm 1 tablespoon olive oil in a saucepan. Add the shallot and cook for 3 minutes without browning. Add the carrots, water or stock, salt, and cumin. Cover and simmer for 20 to 25 minutes, until a slice crushes easily with a fork.
Reserve 150 ml of the cooking liquid, then drain the carrots well. This lets you control the final texture instead of starting with too much water.
Blend the warm carrots with 2 tablespoons olive oil and 60 ml reserved liquid for 60 to 90 seconds. Add more liquid one tablespoon at a time until the purée folds softly from a spoon. Stir in the lemon juice and pepper.
Taste before adding more salt, especially if you used stock. Finish with parsley and a small olive oil swirl. Refrigerate in a sealed container for up to three days, then reheat gently with one tablespoon of water.
Very tender carrots, measured liquid, and warm blending create a smooth purée without cream or complicated equipment.