Carrot Purée with Ginger

Smooth, nourishing, and just a little unexpected—this easy carrot purée recipe is inspired by Asian flavors. Made with sweet carrots, minced ginger, and gluten-free coconut aminos, it comes together in 20 minutes or less!

Whether you’re craving something warm and tasty to add interest to a simple dinner or want a refreshing dip straight from the fridge, this versatile spread complements a variety of dishes.

Why You’ll Love This Recipe

• Quick & Easy – This recipe takes 20 minutes or less. It’s simple enough to make while prepping the rest of dinner.
• Good Hot or Cold – I use this warm carrot purée as the base for my Purple Cauliflower and Salmon recipe. It’s just as delicious as a chilled dip straight from the fridge.
• Asian-Inspired Flavor – Ginger and coconut aminos enhance the natural sweetness of the carrots while adding a subtle warming flavor that complements a variety of dishes.

Ingredients

• Carrots – Leave the skins on for extra nutrients. You won’t even notice them. You can use any color carrots you like.
• Ghee – AKA clarified butter. Regular butter works, too. Ghee adds a creamy flavor, and the fat helps your body absorb more beta-carotene from the carrots.
• Low-Sodium Broth – Liquid broth makes the carrot purée smooth and spreadable. You can use chicken, beef, or vegetable broth. Kettle & Fire is my go-to brand for high-quality, gluten-free broths. For extra protein, try bone broth instead. Water works in a pinch.
• Gluten-free Coconut Aminos – Enhance the natural sweetness of the carrots and balance any bitterness. Coconut Secret is my favorite brand. It contains less sugar per serving than others.
• Jarred Minced Ginger – So convenient! If you prefer fresh, peel and mince it first.

See the recipe card below for quantities and complete instructions.

Substitutions

This carrot purée recipe is gluten-free, soy-free, and low-FODMAP (with listed brands). See below for dairy-free, vegetarian, or vegan options.

Dairy-Free: Use avocado oil instead of ghee. Extra virgin olive oil works, too, but robust varietals may infuse a peppery bite.

Vegetarian: Use veggie stock or water instead of chicken or beef broth.

Vegan: Follow both modifications above.

How to Make Carrot Purée

1. In a large saucepan or stock pot with a steamer basket or attachment, steam the carrots over 1 to 2 inches of boiling water until fork tender, about 12-15 minutes.
2. While the carrots are still warm, transfer them to a food processor or high-speed blender, and add the ghee. Blend on medium speed, adding the broth 1 tablespoon at a time until mostly smooth. Add the coconut aminos and ginger, and continue to blend, gradually increasing the speed to high until smooth, about 60-90 seconds. Pause to scrape down the sides of the bowl as needed.
3. Use warm carrot purée as the base for my Purple Cauliflower Recipe, serve it with salmon or chicken, or chill and enjoy it as a dip for fresh veggies or crackers.
4. Keep leftovers refrigerated in an airtight glass container for 2-3 days.

Tip

Adjust the amount of broth to suit your preferred consistency–less for thick, spreadable purée; more for a thinner texture.

I’d love to hear your thoughts about this carrot purée.🥕 Please leave a rating and a comment below!

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