Learning how to make carrot puree is so easy! Just cook those carrots up, blend them smooth, and you’re pretty much done. This puree is so versatile you can even use it as an ingredient in many sweet treats, like my bomb carrot cake bars.
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Carrot Puree Ingredients
- Carrots: Pick the firmest and freshest ones you can find. They bring that natural sweetness and color that just can’t be beaten. In a pinch, frozen carrots can work too, but fresh is def the way to go for the best flavor. If you’re after more fiber and don’t mind texture, try leaving the skin on the carrots. Just clean before cooking and blending. You can even use canned carrots in a pinch, but give ’em a quick rinse to cut down on the sodium.
- Water: To help the carrots cook up. Replace the water with vegetable broth for a richer, savory flavor.
How to make Carrot Puree
Step 1: Peel and trim tops from carrots.
Step 2: Cut them into 1-inch pieces.
Step 3: Place them in a small pot of boiling water.
Step 4: Cook until fork-tender and reserve 1 cup of carrot water.
Step 5: Strain out the cooked carrots and place them in a blender carafe.
Step 6: Add hot carrot water and blend until smooth.
Carrot Puree
This carrot puree is made with just carrots, nothing added just boil to soften and then blend until smooth and silky.
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Servings: 2 cups
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.
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.Nutrition
Serving: 1 cup | Calories: 93kcal | Carbohydrates: 22g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 156mg | Potassium: 726mg | Fiber: 6g | Sugar: 11g | Vitamin A: 37889IU | Vitamin C: 13mg | Calcium: 75mg | Iron: 1mg
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Recipe Tips
- Find Your Perfect Texture: Want your puree smoother? Or maybe 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: Grab a food processor instead. And if you don’t have a food processor either, you can use a potato masher or even a fork. The texture won’t be as smooth, but it’ll still be delish.
- Carrot Prep Matters: Don’t skip properly prepping your carrots! Take your time to peel them and trim those tops so the puree is smooth.
- Don’t Rush the Chop: When slicing those carrots, keep them uniform. About 1 inch each, so they cook evenly.
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What to serve with
- 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 bundt cake.
- Elegant Entrée Companion: Dollop some on the side of lamb chops, lemon roasted chicken, or maple glazed salmon.
- Breakfast Boost: Swirl it into your morning yogurt or oatmeal!
Recipe Variations
- Salt and Pepper: Add just a little to make your puree more flavorful.
- Herbs & Spices: You can stir in some fresh dill, minced fresh ginger, or a little cumin and coriander after blending. Also feel free to spice up your carrot puree with a dash of cinnamon or nutmeg.
- 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.
Recipe Help
Can I roast the carrots before blending them?
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.
What’s the best way to get a super smooth texture?
For the smoothest carrot puree, make sure your carrots are fully cooked until fork-tender. Then, blend on high speed, using (ideally) a high-powered blender.
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