Recipe courtesy of Mary Sue Milliken and Susan Feniger

Carrot Puree

  • Level: Easy
  • Total: 45 min
  • Prep: 30 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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6 large carrots

1/2 cup creamy yogurt, drained

3 cloves garlic, pureed with salt

1 lemon

1/4 teaspoon freshly grated nutmeg

Salt and freshly ground black pepper

1 tablespoon olive oil

1 tablespoon chopped fresh mint, for garnish


  1. Preheat oven to 350 degrees. Peel carrots and cut into 1/2-inch slices. Place in an oven-proof saucepan, cover and bake until tender, about 15 minutes. 
  2. Meanwhile, in a small bowl combine the yogurt, garlic, juice from 1/2 of the lemon, nutmeg, and salt and pepper to taste. Puree the carrots in a blender or food processor until smooth, adding the remaining lemon juice and olive oil. Season with salt to taste. 
  3. Spoon the carrot puree into a serving dish, and top with the yogurt sauce. Garnish with the fresh mint.

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