- 2 tablespoons olive oil
- 2 pounds carrots, peeled and chopped
- 2 shallots, chopped
- 4 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a Dutch oven, heat oil over medium heat. Add carrots and shallots; cook and stir until carrots are crisp-tender, 12-15 minutes. Stir in garlic and thyme; cook 1 minute longer. Add water to cover carrots; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until carrots are very tender.
- Drain; cool slightly. Place carrot mixture, salt and pepper in a food processor; process until smooth. If desired, garnish with additional olive oil and thyme leaves.
Carrot Puree Tips
What can you use instead of shallots in carrot puree?Use 1 large sweet onion (or 2 small ones) to replace the shallots in carrot puree. When you do get your hands on some shallots, use them in these fabulous shallot recipes.
Can you mash the carrot mixture instead of using a food processor?You can! Use a potato masher or a fork. Better yet, try an immersion blender.
Can you freeze carrot puree?Yes—freeze it in an airtight container for up to 3 months. It keeps in the fridge for up to 5 days. Can’t get enough carrots? These simple carrot recipes have you covered.
—Elizabeth Harris, Taste of Home contributing writer
2/3 cup: 172 calories, 7g fat (1g saturated fat), 0 cholesterol, 455mg sodium, 26g carbohydrate (11g sugars, 7g fiber), 3g protein.