Carrot Puree Recipe (With Step-by-Step)

Prep Time:

10 mins

Cook Time:

20 mins

Total Time:

35 mins

Servings:

4

It’s hard to go wrong with pureed root vegetables, and this bright-orange carrot puree is no exception. Made with only carrots, salt, and pepper, it’s full of earthy-sweet carrot flavor and is an easy and delicious way to fill out your plate. Reserving the cooking liquid allows you to thin the puree to your desired consistency while adding even more carrot flavor to the finished result. Serve this nutrient-packed puree as a side dish with your favorite seared or roasted protein, or spread onto a serving platter before topping with chicken, sliced steak, or tofu for an eye-catching presentation.

How to Shop for Carrots

When shopping, look for bright orange carrots that are solid, firm, and feel heavy for their size. Avoid any that feel soft or rubbery. While carrots can be sold in a variety of colors, we recommend using classic orange ones for this recipe for the best and brightest puree.

Storing Carrots

Carrots should always be stored in the refrigerator, ideally in the crisper drawer. If your carrots came with leafy green tops, trim them off before storing; this will help the carrots retain their moisture. It's best to wait to wash carrots until you're ready to use them, as introducing additional moisture can speed up spoilage. We also recommend waiting to peel carrots until you're ready to use them; if you need to peel them ahead of time, store them in a bag in the fridge to keep them fresh.

Make Ahead

This carrot puree can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Reheat the puree either on the stovetop or in the microwave, adding a splash of chicken broth, vegetable broth, or water if needed to reach the desired consistency.

Directions

Bring carrots and water to a boil and cook:

Place carrots in a medium saucepan and cover with water. Bring to a boil. Reduce heat and simmer until carrots are tender, about 20 minutes. Drain, reserving cooking liquid.

Jake Sternquist

Starting carrots in cold water and bringing them to a boil—similar to cooking potatoes—will ensure they cook through evenly.
Puree or mash until smooth:

Puree carrots in a blender or with a potato masher, adding cooking liquid as needed, until thinned but still chunky. Stir in salt, and season with pepper.

Jake Sternquist

How to Store and Reheat Leftover Carrot Puree

If you find yourself with leftover carrot puree, store it in an airtight container and refrigerate it for up to three days or freeze it for up to three months.

Reheating

Reheat refrigerated puree on the stovetop or the microwave, stirring frequently and adding a splash of water or chicken or vegetable broth to reach desired consistency. Let frozen puree thaw overnight in the refrigerator before reheating.

Variations

While this carrot puree needs nothing more than a little salt and pepper, there are plenty of ways to make it your own:

Add richness: Butter, olive oil, or a touch of heavy cream will add richness and creaminess.

Add spice: Stir in a dash of ground nutmeg, ginger, or Chinese five-spice powder to add complexity.

Add fresh herb flavor: Consider adding fresh chopped herbs like thyme, parsley, or sage to add even more earthy flavor.

Frequently Asked Questions

Why is my carrot puree bitter?

If you find that your carrot puree is bitter, it's likely because the carrots were lacking in sweetness. Carrot puree is most delicious when made with sweet, fresh-tasting carrots, not ones that have been sitting in the crisper drawer for a while. If you need to temper any bitterness in your puree, stir in a little honey or brown sugar after blending or mashing.
What can I do with leftover carrot puree?

There are plenty of ways to use leftover carrot puree. Try working it into mashed or pureed root vegetables such as potatoes, celery root, or parsnips for a fall-friendly side dish. You can also simmer carrot puree with coconut milk, chicken or vegetable stock, and a touch of ground ginger to make a delicious—and practically effortless—soup.
Why is my carrot puree not smooth?

If your carrot puree is not smooth, chances are your carrots were not cooked long enough; they should be very tender when you drain them from the cooking liquid. To make it smooth, return the puree to the stovetop, add a splash of liquid, and simmer for 10 to 15 more minutes. Puree or blend once more if desired. You can also try passing your puree through a fine-mesh strainer after blending.
Can I use a blender to make carrot puree?

Yes, you can use a blender to make carrot puree. A high-speed blender like a Vitamix will produce a silky smooth puree. An immersion blender will also work but likely not make as smooth a puree. You can also use a food processor to make the carrot puree or mash the carrots by hand using a potato masher. The last option will not produce as smooth a puree as using an appliance but will work in a pinch.