Carrot Purée as a Healthy Secret Ingredient

I learned a really cool cooking idea many years ago that I’ve used over and over again to flavor soups, rice dishes and more. It’ll also help you use up that whole bag of carrots that’s going bad in your fridge right now. If you have kids, you can also use the same trick to slip into a whole host of  dishes, giving them the carrots you want them to have and they aren’t too thrilled to eat.

carrots in bag

Start off by washing and peeling fresh organic carrots. I love the colored kinds, but any variety is good as long as they’re pesticide-free. I boil a one-pound bag for about 20-30 minutes. Stick a fork in a few of them and if it slides in easily, they’re pretty much done.

carrots boiled

Drain the water out and let the carrots cool for a few minutes. Next, use a food processor or heavy-duty blender to thoroughly process just half of the carrots. Don’t add water.

carrots pureed up close

Once about half of the carrots are processed, add the rest. 

carrots being processed

Keep on churning until the carrots are completely smooth. If it takes one minute, two minutes, etc. But it shouldn’t take much longer than that. 

carrots in food processor

View from the top (before it was smoothed out completely):

carrot puree from above

Here’s what you should get at the end: a nice and creamy carrot purée. 

carrot puree all of it

Now you can use it immediately, of course. I typically portion out the puree and store it in freezer containers or bags, such as these:

up close in containers

It’s so nice to have a lot to save for future meals. 

put in containers

And these containers stack easily in the freezer. You can find them at many drug stores, actually, during canning season.

stacked containers

Don’t forget to label the puree with its contents and the date.

label the carrots
Now when you’re ready, you can add the puree to soups and stews to give them added flavor. It’s also a wonderful addition to the base of rice, which is how I first learned to use it. I also make a great carrot soup in the spring (recipe in my Summer Ramadan Cooking cookbook) and if you have a baby, well, your baby food is pretty much done, isn’t it?

carrot soup from Sumemr Ramadan Cooking cookbook photo

Tell me, what would you make with carrot purée (fresh or frozen)?

5 comments

  1. I like your receipies

    Thanks.

  2. this is so great! i’ve been waiting to try making these!
    maybe i’ll serve it as fresh salad dressing or soup for my diet

  3. I do this all the time, actually! I add carrot puree to all my tomato-based meals like chili, habichuelas guisadas (Puerto Rican stewed red beans), etc. Making the puree in advance is a great idea! I usually keep my steamed carrots in the fridge and use it within a week, and then toss it into my sauce and then puree it with my immersion blender.

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