Rating: 3.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Simmered carrots are lightly buttered, but a bit of tart cream adds an extra-silky richness. We like the smooth texture you get from pureeing in a food processor; if you prefer a chunkier texture, use a potato masher. Garnish with green onions for added color.

Maureen Callahan
Recipe by Cooking Light November 2014


Read the full recipe after the video.

Recipe Summary test

12 mins
48 mins
Serves 8 (serving size: about 2/3 cup)


Ingredient Checklist


Instructions Checklist
  • Combine first 4 ingredients; set aside.

  • Place carrots in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 35 minutes or until tender. Drain; place in a food processor. Add juice, butter, and salt; process until smooth. Add crème fraîche mixture; pulse to combine.

Nutrition Facts

96 calories; fat 5.2g; saturated fat 3.1g; mono fat 1.5g; poly fat 0.3g; protein 1g; carbohydrates 12g; fiber 3g; cholesterol 13mg; sodium 215mg; calcium 40mg.