Carrot-Ginger Puree

Southern Living
Carrot-Ginger Puree Recipe
Photo: Helen Norman; Styling: Carrie Purcell
You'd never know there's only a tablespoon of butter in this velvety, spiced puree. Make it up to three days ahead.
Makes 6 to 8 servings


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2 pounds carrots, coarsely chopped (about 4 cups)
2 cups milk
2 tablespoons sugar
2 teaspoons grated fresh ginger or 1/2 tsp. ground ginger
1 teaspoon table salt
1/8 teaspoon ground cinnamon
1 tablespoon butter
1 teaspoon loosely packed orange zest


Hands-on: 25 Minutes
Total: 55 Minutes

1. Bring carrots and milk to a boil in a medium saucepan over medium heat. Reduce heat to low, and stir in sugar and next 3 ingredients. Simmer, stirring often, 25 minutes or until carrots are tender.

2. Transfer mixture to a blender, reserving 1/2 cup cooking liquid. Add butter and orange zest to carrot mixture, and process until smooth, stopping to scrape down sides as needed. Add reserved cooking liquid, if necessary, 1 Tbsp. at a time, and process to desired consistency. Serve immediately or chilled. Refrigerate in an airtight container up to 3 days.

Note: Organic milk may curdle while simmering. Don't worry, it will smooth out when processed in the blender.

Created date

March 2014