Add a splash of color to your Passover table with this simple side of puréed carrots.
This recipe is courtesy of Saveur.
In a large saucepan, set over medium heat, combine carrots, broth, sugar, and salt. Bring to a simmer, cover, and cook for 20 minutes, until the carrots are very tender. Drain the carrots, reserving ¼ cup of the cooking liquid.
In a medium saucepan set over medium-low heat, warm up the olive oil. Add the garlic and ginger, and cook, stirring frequently, until softened and fragrant, about 2-3 minutes. Remove from the heat.
Add everything to a food processor and purée until smooth, scraping down the sides to make sure everything is combined. For a smoother purée, add 2 tablespoons of the reserved cooking liquid. Season with salt and pepper. Serve immediately.