We used half and half because we didn’t have milk… 1 cup half and half, 1 cup water. This really was good…lots of complexity of flavor. I also didn’t get out the blender but just used my stick blender. Love that thing! I also didn’t use fresh carrots but had two bags of frozen from Kroger (12 oz each, 24 oz total) and it still was fantastic. I ran the ingredients through a calorie calculator and if you count it as 6 servings each it’s only 130 calories per serving! We served it with a rotisserie chicken. It would also be great with pork or fish…I mean really, just a winner. Very easy for the weeknight but we would serve this at a dinner party, too.
You'd never know there's only a tablespoon of butter in this velvety, spiced puree. Make it up to three days ahead.
More From Southern Living
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.
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