Mousseline de carottes au cumin

• 500 g (1 lb 2 oz/2 cups) carrots, roughly

Place the carrots in a large saucepan. Cover with water and slowly bring to the boil. Simmer until the carrots are very soft – the timing will depend on the size you’ve cut your carrots.

Once cooked, drain the carrots in a colander and allow to dry by leaving them to sit and steam in the colander for a few minutes. Meanwhile, heat the butter in a small saucepan.

Pass the carrot