Carrot-Ginger Puree

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
Total time: 55 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 25 Minutes
Total: 55 Minutes


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


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.


April 2014
My Notes

Only you will be able to view, print, and edit this note.

Add Note