This recipe was inspired by Ana Sortun's Egyptian Spiced Carrot Puree Recipe from her cookbook Spice. I make that recipe every year for Thanksgiving and it's always a hit and well-worth the three recipes involved to make it! This is a simplified, parred-down homey version, without the elaborate spice mixtures, homemade harissa, and dukkah. The tomatoes and vinegar give the carrots a great tang, while complimenting the smokiness of the paprika. Making this today was such a welcome break from studying for my anatomy final! <br /> <br />Quick note: feel free to make adjustments to spices and vinegar at the end. My paprika was VERY smokey and so I didn't need much. I didn't want it too spicy either, but you could definitely add more cayenne!

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