This carrot puree with ginger is a healthy and tasty side dish for Easter and spring entertaining in general. You can even make this carrot puree up to 3 days in advance.
It costs approximately $4.98 to make these pureed carrots. The recipe makes six servings and costs around $0.83 per serving.
What You’ll Love About This Carrot Puree Recipe:
- Simple recipe: Making this easy side dish takes around a half hour. You can whip this dish up quickly and have more time to focus on other parts of your meal.
- Flavor: The naturally sweet and savory side dish perfectly complements almost any meal.
- Packed with nutrients: This carrot puree is loaded with Vitamins A, C, and K. You can enjoy the taste and get the health benefits, too! To learn more about the health benefits of carrots, check out this Healthline article.
- Make ahead recipe: You can prepare this dish three days in advance. Prep it before a big holiday meal or a large family gathering to save time on the event day.
Ingredients and Estimated Cost:
Per Serving Cost: $0.83
Recipe Cost: $4.98
- 2 pounds carrots – $3.98
- 2 cups milk – $0.62
- 1 ½ Tablespoons light brown sugar – $0.06
- 1 Tablespoon grated fresh ginger – $0.05
- 1 teaspoon salt – $0.01
- 1 Tablespoon butter – $0.21
- 1 Tablespoon fresh chopped chives $0.05
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in February 2024.
How To Make Carrot Puree:
***For complete recipe instructions, see the recipe card below.
- In a medium saucepan over medium heat, bring carrots, milk, sugar, ginger, salt, and cinnamon to a low boil.
- Reduce heat to low and simmer, stirring often, for 25 minutes or until carrots are tender.
- Ladle out ½ cup of the cooking liquid and reserve. Add butter.
- Use an immersion blender to blend until smooth, scraping down sides of the blender as needed.
- If the mixture is a little thick, add reserved cooking liquid, 1-2 Tablespoons at a time, and blend until desired consistency is reached.
- Transfer to a serving bowl, top with chives (optional), and serve!
Storage Tips:
SERVE: As stated, you can serve this recipe immediately after it’s done blending.
STORE: In an airtight container, any leftovers should stay fresh in the fridge for up to 3 days.
FREEZE: Yes, you can freeze this carrot puree! Use a freezer-safe bag or container and you can use it for up to 6 months.
REHEAT: The easiest way to bring your the puree back to life? Just throw it in the microwave until it’s warmed all the way through! (Remember to thaw it first if it’s been in the freezer.)
Recipe FAQs:
Transfer the leftover carrot puree to an airtight container and store it in the fridge. It will stay fresh for up to three days.
Yes, you can serve it warm or cold.
You can make this carrot puree up to 3 days in advance. Cover it and keep it in the refrigerator until it’s ready to serve. Then reheat it in the microwave and top it with fresh chives!
This should make enough for about six servings. If that isn’t enough, however, this recipe doubles nicely. You will just have to use a bigger pot, and you may need to blend the carrots in 2 separate batches in the blender.
There is no need to peel the carrots for this recipe. Just trim the ends and give them a good wash. Efficient!
Ground ginger can be substituted for fresh ginger. You will need ½ teaspoon of ground ginger for this recipe.
More From Food Folks and Fun:
Pureed Carrots
Ingredients
- 2 pounds carrots washed and coarsely chopped
- 2 cups milk
- 1 ½ Tablespoons light brown sugar
- 1 Tablespoon grated fresh ginger
- 1 teaspoon salt
- Pinch ground cinnamon
- 1 Tablespoon butter
- 1 Tablespoon fresh chopped chives for garnish optional
Instructions
- Bring carrots, milk, sugar, ginger, salt, and cinnamon to a low boil in a medium saucepan over medium heat.
- Reduce heat to low and simmer, stirring often, for 25 minutes or until carrots are tender.
- Ladle out ½ cup of cooking liquid and reserve.
- Transfer the mixture to a blender (or use an immersion blender).
- Add butter and blend until smooth, scraping down the sides of the blender as needed.
- If the mixture is a little thick, add reserved cooking liquid, 1-2 Tablespoons at a time, and blend until desired consistency is reached.
- Transfer to a serving bowl, top with chives (optional), and serve.
Nutrition
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Oh yum, this sounds delicious carrot and ginger are such great bed fellows!
I so agree, they go together so well!
Carrots and ginger are a great pairing! I’ve had them in soup together, but never thought to serve them as a puree. What a healthy side dish! Thanks for sharing
You’re so welcome, Brianne!
carrots and ginger are one of my favorite combos, pureed? Sounds great, must try!
This looks delicious! healthy alternative to sweet potatoes 🙂
Exactly!
This looks so sweet and delicious
Thank you, Jasmin!
I wish you had a cookbook
Aww, you are so sweet! That’s in the five year plan for my website. 🙂
Hey, I made this, and I’ll be honest, it leaves a bit to be desired! I find the ginger and Cinnamon actually make a non-cohesive dish!
It sounded pretty good, and I might expirement with the ratios, and maybe stirring in butter, as the flavors I imagine will be quite good!
I made this for Easter and it was delicious. I would recommend reserving more liquid, as mine was a little too liquidy then I did not know how to fix this. The recipe tells you jow to fix the dish by adding more of the reserved liquid if it is too dry. I was not sure of maybe adding corn starch, so mine was a little on the liquidy side but de-licious!
Dont need ANY sugar. The VAST bulk of carbs come from the brown sugar. You simply dont need the sugar AT ALL. Carrots are sweet enough on their own and if you use full cream milk or just full cream that is sweet as well. Cinnamon is also sweet.