This is a variation on Ottolenghi's Crushed Carrots with Harissa.
I'm making burritos with caramelized onions and roasted peppers, and wanted a side.
Had some carrots kicking around so - ala Ottolenghi - I cooked them in EVOO until they got a little char, then added some crushed garlic and browned it a bit.
Added water - here's where I started to veer from YO - and stored in some adobo sauce from chipotle peppers in adobo and a whole chipotle.
Sort of braised/glazed the carrots until they were tender and most of the liquid evaporated. Then blended them until chunky.
Gratdd some lime zest and a little salt in.
I put the crushed carrots on top of some Greek yogurt that I had mixed some more adobo sauce into. Sprinkled cilantro in top.