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Sweet Puréed Carrots With Orange and Ginger

Slightly sweetened and spiced carrots are the perfect Passover side dish
Carrot Puree


Add a splash of color to your Passover table with this simple side of puréed carrots.

This recipe is courtesy of Saveur.


  • 2 Pounds carrots, peeled and cut into ½ inch slices
  • 2 Cups vegetable broth
  • 1 Tablespoon sugar
  • 1/2 Teaspoon kosher salt, plus more to taste
  • 1/4 Cup olive oil
  • 1 Tablespoon fresh ginger, peeled and finely grated
  • 2 cloves of garlic, minced
  • 1/3 Cup fresh orange juice
  • Freshly ground pepper, to taste


In a large saucepan, set over medium heat, combine carrots, broth, sugar, and salt. Bring to a simmer, cover, and cook for 20 minutes, until the carrots are very tender. Drain the carrots, reserving ¼ cup of the cooking liquid.

In a medium saucepan set over medium-low heat, warm up the olive oil. Add the garlic and ginger, and cook, stirring frequently, until softened and fragrant, about 2-3 minutes. Remove from the heat.

Add everything to a food processor and purée until smooth, scraping down the sides to make sure everything is combined. For a smoother purée, add 2 tablespoons of the reserved cooking liquid. Season with salt and pepper. Serve immediately.