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Orange-Ginger Carrot Puree

This is my favorite carrot side dish. It has the perfect balance of orange and ginger. This recipe calls for roasting the carrots first. Roasting the carrots brings out the natural sugars and develops the flavor of the carrots.


  • 1 lb. of baby carrots
  • 2 tbsp vegetable broth
  • pinch of sea salt and pepper
  • 1 inch ginger, grated
  • 1 orange, zested and peeled
  • 3 tbsp of vegan butter (optional)
  • 2 tsp of raw honey agave

Preheat oven to 400 degrees.

Place carrots in a large bowl. Add broth and seasoning. Toss carrots so they are well coated.

Spread carrots out on to a sheet pan in an even layer. Roast in oven for 30 minutes, or until carrots are easy to mash with a fork.

Add carrots,  vegan butter, orange zest, orange segments, and sweetener. Pulse until carrot mixture is a puree.

Serve. Eat. Enjoy.



2 thoughts on “Orange-Ginger Carrot Puree

  1. This side dish made the meal! Delicious!

    1. I wholeheartedly agree.

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