Mashed carrot garlic

This European carrot puree recipe is created with a distinctly oriental accent. I think if we follow the history of this food, it will lead us to India. But, of course, then there will be immeasurably more seasonings in it than now. Of course, we can use carrot puree with meat, but in general it is vegetarian, and it is calculated that there should be no meat nearby.
Carrots and garlic are washed, cleaned and put in boiling water. Cook until ready. Meanwhile, we grind the grain in a mortar. Although, now you can buy grain in powder. Put the boiled carrots and garlic in a blender, add a couple of spoonfuls of the liquid in which all this was cooked and olive oil. Whisk at low speed, the puree should be coarse, so that it does not feel crushed pieces of carrots. Pour lemon juice, spices and very finely chopped coriander into the finished puree. Mix everything thoroughly. The puree is ready.
Served on the table with a fresh salad of bell pepper. And even better with pork chops or fried fish.