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Roasted Carrot Souffle

Roasted Carrot Souffle – so easy you won’t believe it. This has been the one staple on our holiday table for years and is a huge hit with all ages!

Roasted Carrot Souffle - so easy you won't believe it! This has been the one staple on our holiday table for years and it is ALWAYS a huge hit with all ages!

You’ve never tried carrots like this before. Carrot Souffle is my most-requested recipe, the one dish that’s served on every holiday table and it’s beloved by both young and old. And I’ve managed to improve upon it with this most recent version!

I actually posted this recipe for the first time in early 2010, about four years after I first started making it. It’s always been the same: boil baby carrots, blend them with a handful of other ingredients, bake. And if you choose to do it that way, I assure you it will be delicious. But I felt that my Carrot Souffle needed an update and I am so glad I made a couple of small tweaks to make it taste even better.

Roasted Carrot Souffle - so easy you won't believe it! This has been the one staple on our holiday table for years and it is ALWAYS a huge hit with all ages!

 

I basically decided to try two things. First, I roasted whole carrots instead of boiling babies. {Baby carrots, not actual babies}. I didn’t even bother to chop them, I just tossed them with a little oil and salt then popped them in a hot oven. Once they were done they were nicely caramelized which could only add a deeper flavor than I’d gotten from simply boiling them.

 

I also decided to try pureeing the carrots in my Vitamix instead of my usual food processor (I haven’t used my food processor even once since buying my Vitamix, it’s probably time to just donate the thing). I could not believe how silky smooth my Carrot Souffle turned out just from this one small change! The texture was like a silky smooth pudding that someone slaved over for hours.

 

Roasted Carrot Souffle - so easy you won't believe it! This has been the one staple on our holiday table for years and it is ALWAYS a huge hit with all ages!

 

Don’t be afraid of the “Souffle” part of this dish. It’s not a true souffle in that you don’t have to worry that it will flop. It does puff up slightly but it naturally settles once out of the oven. The reason it’s so popular with everyone who tries it is because it’s sweet, almost like a dessert.

 

It’s similar to sweet potato casserole in that way and would actually be a good substitute (or addition if you have a large crowd and want to serve both). In any case, I know that you and your family are going to love it!

Roasted Carrot Souffle - so easy you won't believe it! This has been the one staple on our holiday table for years and it is ALWAYS a huge hit with all ages!

Roasted Carrot Souffle

Yield: 8
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes

This dish is perfect for a holiday dinner because it still tastes great at room temperature.

Ingredients

  • 2 pounds whole carrots
  • 2 tablespoons butter, melted
  • 2/3 cup sugar
  • 1/4 cup sour cream
  • 3 tablespoons flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • powdered sugar, for dusting

Instructions

  1. Preheat oven to 425F.
  2. Place carrots on a baking sheet. Lightly drizzle with extra-virgin olive oil (just enough to coat) and sprinkle with kosher salt and toss with your hands until carrots are thoroughly coated. Roast in hot oven for 30-45 minutes or until carrots are very soft and caramelized. Remove from oven and set aside to cool slightly.
  3. Reduce oven to 350F.
  4. Place the roasted carrots in a Vitamix (or other high-powered blender) or food processer. Blend carrots, pushing down with a tamper as needed, until very smooth. Add the rest of the ingredients (except powdered sugar) and blend until very smooth.
  5. Pour carrot mixture into a greased 2-quart casserole dish. Bake for 35-45 minutes or until it's set and puffs up slightly (do not overbake). Remove from oven, sprinkle with powdered sugar and serve.
Nutrition Information:

Amount Per Serving: Calories: 185Saturated Fat: 3gCholesterol: 72mgSodium: 205mgCarbohydrates: 30gFiber: 3gSugar: 22gProtein: 3g

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Yolanda

Tuesday 22nd of September 2020

Hi Kristy, thanks for sharing this recipe! So I have everything to make it, just have a question. Do you peel the carrots before roasting them? Thanks

Kristy Bernardo

Tuesday 22nd of September 2020

Hi Yolanda! The simple answer is no, you don't have to peel them. Having said that, I'll peel them if they look like they need it (does that make sense)? Most of the time I don't bother though. Let me know how you like this - it's a family favorite!

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