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Carrot Puree

Total Time

Prep: 20 min. Cook: 40 min.


4 servings

Carrots pair beautifully with anything from roasted meat to grilled fish. Cook the carrots fully to ensure a velvety smooth puree. —Gina Myers, Spokane, Washington
Carrot Puree Recipe photo by Taste of Home


  • 2 tablespoons olive oil
  • 2 pounds carrots, peeled and chopped
  • 2 shallots, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. In a Dutch oven, heat oil over medium heat. Add carrots and shallots; cook and stir until carrots are crisp-tender, 12-15 minutes. Stir in garlic and thyme; cook 1 minute longer. Add water to cover carrots; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until carrots are very tender.
  2. Drain; cool slightly. Place carrot mixture, salt and pepper in a food processor; process until smooth. If desired, garnish with additional olive oil and thyme leaves.

Nutrition Facts

2/3 cup: 172 calories, 7g fat (1g saturated fat), 0 cholesterol, 455mg sodium, 26g carbohydrate (11g sugars, 7g fiber), 3g protein.

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