Carrot Puree

With the holidays coming up I decided I’d watch my carbs and eat more veggies for the next few weeks.  I find that cutting back on carbs for 1 or 2 meals a day makes a big difference.  So I got out my recipe book and found this recipe.  I hadn’t made it in years. Now I’m asking myself, why not??!! The cardamom provides a different flavor that makes you think hmmm… what is that?

This would be a nice addition to your Thanksgiving menu, both for the taste and the color.  It can be made ahead and put in the oven, for a final heating, while the turkey is resting.



                                                                                                                                                                                Carrot Puree (serves eight)


  • 4 lbs carrots, peeled and cut into 1 inch pieces.
  • 1 stick unsalted butter
  • 1 1/2 cups chicken or vegetable broth
  • 1/2 cup fresh orange juice
  • 2 1/2 tsp ground cardamom
  • 1 1/2 tsp salt
  • 1/4 tsp cayenne pepper


  1. Simmer the carrots in water until tender, about 30 minutes.
  2. Drain the carrots and mix with  the other ingredients.
  3. Transfer mixture to a food processor and process to desired smoothness.
  4. Return to a sauce pan and cook over low heat stirring, for 3 minutes OR put in a baking dish , covered with foil, and bake for 25 minutes at 350 degrees F.

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