Description
This easy carrot purée recipe blends sweet carrots, ginger, and coconut aminos for layers of flavor. Enjoy warm with dinner or chilled as a dip. Gluten-free and easy to make dairy-free or vegan. Ready in 20 minutes.
Ingredients
1 pound carrots, roughly sliced to 1/8” rounds
2 teaspoons ghee (or butter)
1/2 cup low-sodium broth (chicken, beef or veggie)
3 tablespoons gluten-free coconut aminos (such as Coconut Secret)
1 tablespoon jarred minced ginger
Instructions
Steam the Carrots: In a large saucepan or stock pot fitted with a steamer basket or attachment, steam the carrots over 1 to 2 inches of boiling water until fork tender, about 12-15 minutes.
Blend: 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.
Serve: Use warm carrot purée as the base for my Purple Cauliflower Recipe, spread it on salmon or chicken, or chill and enjoy it as a dip for fresh veggies or crackers.
Storage: Refrigerate leftovers in an airtight glass container for 2-3 days.
Notes
This carrot purée recipe is gluten-free, soy-free, and low-FODMAP using the recommended ingredients.
Dairy-Free: Swap extra virgin olive oil or avocado oil for the ghee.
Vegetarian: Use veggie stock or water instead of chicken or beef broth.
Vegan: Follow both modifications above.
Use less broth for a thicker purée and more for a thinner consistency.
