Roasted Carrot and Cumin Puree

1 ½ lbs. carrots, cut into ½-inch slices
2 tablespoons olive oil
1 ½ teaspoons ground cumin
sea salt to taste
¼ teaspoon fresh ground black pepper
1 tablespoon butter
1 cup whole milk
½ teaspoon lemon juice

1. Heat the oven to 450°F.  In a roasting pan, combine the carrots with the oil, cumin, ¼ tsp. salt, and the pepper.  Roast the carrots, stirring occasionally, until tender and browned.
2. In a food processor, puree the carrots with the butter, milk, lemon juice, and 1/8 tsp. of salt.  
3. Serve with flat breads, warmed or at room temperature.