Carrot Ginger Puree: Recipe [photos]

There are many great carrot recipes, but carrot puree with ginger and orange zest is easy to make. It’s creamy, healthy, delicious, gluten-free, and has a vegan version. I made it for Easter dinner this weekend. I adapted the original recipe to exclude dairy because my boyfriend’s sister-in-law has some dietary requirements, but I’ll include both versions below. Also, the recipe had too much sugar and salt, so I’ve adjusts the ingredients. (My first batch was not so tasty – wouldn’t want that to happen to you!)

Carrot Ginger Puree Recipe


  •  5-6 cups of peeled and coarsely chopped organic carrots (Get organic! Carrots are roots, and it makes a difference.)
  • 2 cups milk (substitute: almond milk for vegan / lactose intolerant folks)
  • 2 tablespoons sugar
  • 3-4 teaspoons of grated fresh ginger
  • 1 teaspoon table salt
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter (substitute: vegan Earth Balance)
  • 1 teaspoon loosely packed orange zest

Chopped carrots for carrot puree  Grated ginger for carrot puree  Orange zest for carrot puree  Salt, sugar, and cinnamon for carrot puree


Peel and chop the carrots. Pour the milk (or almond milk) and carrots into a large sauce pan on medium heat. The milk won’t drown the carrots, that’s fine. While waiting for it to boil, toss together the sugar, salt and cinnamon and mix in a small container. Grate the ginger as well. When the milk is bubbling, stir in the ginger and the contents of your small container, and turn the heat down to low. Set a timer for 20-25 minutes, after which the carrots should be soft. Stir occasionally.

Grate the orange zest and measure the butter (or Earth Balance). Reserved liquid

After 20-25 minutes, remove the pan from heat and pour 1/4 cup of just its liquids into a separate cup and save it for later. (This is a crucial step if you want to get the correct consistency.) Put the rest of the carrots and liquid into a blender. Add the orange zest and butter/Earth Balance. Blend! If it’s not blending well or if you want a more liquidy consistency, then add back the reserved liquid in small amounts until you’re happy with it. Don’t feel obligated to use all of the reserve liquid.

You can save this dish for up to 3 days in the refrigerator. It’s great as a side dish and can be modified in a million ways. If you want a different zest, or would prefer more ginger and less sugar – you can tinker with the amounts and types of ingredients. I definitely plan to remove the sugar from my next iteration.

Look at the color!

Carrot ginger puree

If you try this recipe, please let me know! 🙂



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s