This post may contain affiliate links. Read our disclosure policy.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
The Lowdown on This Carrot Puree
Lemme tell y’all, learning how to make carrot puree is as easy as ABC! Just cook those carrots up, blend them smooth, and voilà, you’re pretty much done. Heck, it’s so straightforward, you could nearly do it with your eyes closed! And here’s the kicker: this puree is so versatile you can even use it as an ingredient in many sweet treats, like my scrumptious carrot cake bars.
Ingredients you’ll need to make Carrot Puree
- Carrots: Pick the firmest and freshest ones you can find. They bring that natural sweetness and color that just can’t be beaten. If you’re in a pinch, frozen carrots can work too, but fresh is def the way to go for the best flavor.
- Water: Just plain ol’ H2O to get those carrots cooked up.
How to make Carrot Puree
What to serve with smooth carrot puree
- Baked Goods: Fold this carrot puree into your batter for an extra moist and flavorful sweet treat. It’s perfect for carrot cake bars, carrot cupcakes, or even for jazzin’ up a classic carrot pound cake.
- Elegant Entrée Companion: Serving up something fancy like lamb chops, lemon roasted chicken, or maple glazed salmon? A dollop of this carrot puree on the side is just what you need.
- Breakfast Boost: This carrot puree recipe isn’t just for dinner or desserts, boos. Swirl it into your morning yogurt or oatmeal!
Recipe Substitutions
- Skin-On Carrots: If you’re after a bit more fiber and don’t mind a bit of texture, try leaving the skin on the carrots. Just give ’em a good scrub before cooking and blending.
- Canned Carrots: You can even use canned carrots in a pinch, but give ’em a quick rinse to cut down on the sodium.
- Other Root Vegetables: If you don’t like carrots or want a unique puree, swap out some (or all) of those carrots for other root veggies like sweet potatoes or beetroots.
- Water: Replace the water with vegetable broth for a richer, savory flavor.
Recipe Variations and Additions
- S&P: Don’t underestimate the power of a little salt and pepper. A pinch of each can elevate the natural sweetness of the carrots, making your puree more flavorful.
- Herbs & Spices: Honestly, there are a million things you can add to this smooth carrot puree. For example, you can stir in some fresh dill, minced fresh ginger, or a pinch of cumin and coriander after blending. The list is endless!
- Add Sweetness: Blend in a teaspoon of honey or maple syrup. The extra touch of sweetness is great for savory mains.
- Make It a Dip: You can transform this humble carrot puree into a creamy, tangy dip with just a pat of butter and a fresh squeeze of lemon juice stirred in after cooking. It’s the perfect companion for dippin’ crispy fried green tomatoes or spreading on a crunchy slice of toast.
Tips for making the best carrot puree recipe
- Find Your Perfect Texture: Want your puree smoother? Or maybe just a tad chunky? It’s all in the carrot water, y’all. Start with that 4 tablespoons, then add a spoonful at a time until it’s just right for your liking.
- No Blender? No Problem: If your trusty blender has seen better days, a food processor can step up to the plate. And if you don’t have a food processor either, you can use a good ol’ potato masher or even a fork. The texture won’t be as silky smooth, but it’ll still be delicious.
- Carrot Prep Matters: Don’t skip properly prepping your carrots! Take your time to peel ’em and trim those tops. This little bit of TLC goes a long way in ensuring your puree is smooth and free of any rough bits.
- Don’t Rush the Chop: When slicing those carrots, keep ’em uniform. About 1 inch each, so they cook evenly. Nobody wants a hard piece while the rest are soft and ready to blend.
How to store & reheat Carrot Puree
Once your carrot puree is all smooth and ready, just scoop it into an airtight container and pop it in the fridge.
When you’re ready for another taste, reheat it on the stove over low heat, stirring occasionally until it’s just warm enough. Or, for a quick fix, zap it in the microwave for a few seconds until it’s heated through.
How long will Carrot Puree last in the fridge?
Your homemade carrot puree will stay fresh in the fridge for up to 3 days. Just make sure it’s tucked away in a container with a snug lid.
Can I freeze this smooth carrot puree ?
You can! Simply scoop it into an airtight container, or spoon it into flexible ice-cube trays and freeze until solid. This trick lets you defrost just the right amount when you need it, without any fuss. Once frozen, pop those cubes into a freezer bag or container, and your carrot puree will stay fresh as a daisy in the freezer for up to 3 months.
Frequently asked questions
Absolutely! Roasting carrots before blending brings out their natural sweetness and adds a more intense depth of flavor. Just toss them with a little olive oil, spread ’em out on a baking sheet, and roast until they’re tender and slightly caramelized.
For the silkiest, smoothest carrot puree, make sure your carrots are fully cooked until fork-tender. Then, blend on high speed, using (ideally) a high-powered blender.
Of course boos! Feel free to spice up your carrot puree with a dash of cinnamon, nutmeg, or even a pinch of cumin. They add lots of flavor.
More Carrot Recipes
- Carrot Cake Bars
- Honey Glazed Carrots
- Best Carrot Cake Recipe
- Carrot Cake Cupcakes
- Carrot Ginger Soup (Easy & So Comforting!)
Carrot Puree
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
- 1 pound carrots
Instructions
- Peel and trim tops from 1 pound carrots.
- Cut into 1-inch pieces.
- Place in small pot of boiling water.
- Cook until fork-tender, about 15-20 minutes.
- Reserve 1 cup carrot water.
- Strain out cooked carrots and place in blender carafe. Add 4 tablespoons of hot carrot water and blend until smooth.
Notes
- Find Your Perfect Texture: Want your puree smoother? Or maybe just a tad chunky? It’s all in the carrot water, y’all. Start with that 4 tablespoons, then add a spoonful at a time until it’s just right for your liking.
- No Blender? No Problem: If your trusty blender has seen better days, a food processor can step up to the plate. And if you don’t have a food processor either, you can use a good ol’ potato masher or even a fork. The texture won’t be as silky smooth, but it’ll still be delicious.
- Carrot Prep Matters: Don’t skip properly prepping your carrots! Take your time to peel ’em and trim those tops. This little bit of TLC goes a long way in ensuring your puree is smooth and free of any rough bits.
- Don’t Rush the Chop: When slicing those carrots, keep ’em uniform. About 1 inch each, so they cook evenly. Nobody wants a hard piece while the rest are soft and ready to blend.
pinterest 
facebook 
twitter 
email