Roasted Carrot Puree | Cooking Component

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 2 cups 1x
  • Cuisine: component


An easy carrot puree that can be made in advance and used in pastas, soups, and risottos.



  • 1 pound carrots
  • 3 to 4 cloves garlic
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • Broth or water, for thinning


  • Preheat oven to 425˚F.
  • Cut the carrots into 1/2″ thick slices and peel and roughly chop the garlic into big pieces. Place on a sheet tray and toss with the olive oil and salt. Bake until the carrots are tender and browning. Let carrots cool slightly.
  • Place the carrots in a high-speed blender or food processor. Puree, adding a few tablespoons of liquid as needed, until the puree is smooth but still thick.
  • Store in the refrigerator for up to five days.


Tips & Tricks: Double or triple the batch of carrots. This puree freezes well and can be used within three months of freezing. I like to freeze in 1 cup batches.

Alternatively: braise the carrots instead of roasted. Slice and place in a pan. Add enough water to come halfway up the carrots. Cover with a lid and cook until the carrots are tender. Drain/reserve the water then puree.

Stock up: get the pantry ingredients you will need: carrots, garlic