Scrumptious Roasted Carrot Soufflé is full of buttery carrot flavor, with just the right amount of sweetness. It’s easy to prepare, too – just blend and bake! No beating or folding of egg whites required.
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Easy Carrot Soufflé Recipe
Robert loves carrots and I’m always looking for new and creative ways to serve them. A few months ago, our good friends the Landons had an old friend, Karie, come to visit. Karie and I were chatting about my two favorite subjects – recipes and cooking! – and she offered to share her favorite recipe with me, her Carrot Soufflé. Perfect! A different and pretty way to serve carrots.
Well, after trying it, I have to say, Karie’s Carrot Soufflé is delicious! She steams the carrots; I like the caramelized flavor that is added by roasting them. So, I’ve modified that part of the recipe. After roasting the carrots, simply toss them in a food processor or blender along with egg, butter, vanilla, a bit of sugar, baking powder for lightness, and flour to bind it all together. Whirl it all around until it’s creamy; transfer to a soufflé dish and bake. (You can also use a casserole dish.) That’s it! How easy is that?
Roasted Carrot Soufflé is full of buttery carrot flavor, with a touch of sweetness. It’s colorful and impressive to serve, too. It doesn’t puff up as much as a traditional soufflé – the good news is that means it doesn’t fall much either. It retains its good looks as it cools!
Mom would have loved this recipe, as it’s her style – easy enough for every day, elegant enough for entertaining.
Carrot Soufflé Recipe Ingredients
There’s just a few ingredients in Carrot Soufflé’:
- Fresh carrots (of course!) – baby carrots, or large carrots peeled and cut into pieces the size of baby carrots (around 2 inches long and 1/2 inch wide).
- Extra virgin olive oil – for roasting the carrots. You can use regular olive oil or coconut oil if you prefer.
- Eggs – the good news is you don’t have to separate the yolks from the whites, or beat the latter. Large eggs are best.
- Butter – salted will provide the most flavor. And make sure it’s “softened” i.e. at room temperature, and when you gently pinch the butter stick, it leaves an indentation.
- Vanilla extract – either pure or imitation will work.
- Granulated sugar – amps up the natural sweetness in the carrots.
- All purpose flour – I prefer organic unbleached (can use gluten-free flour blend to make this recipe gluten free).
- Baking powder – this ingredient is key, as it provides lightness, or “rise” in the souffle.
How to Make Carrot Soufflé
You will be amazed at how easy Karie’s recipe for Carrot Soufflé is to prepare. I made a few subtle changes, the biggest one being to roast the carrots instead of steaming them. The rest is basically the same:
- Preheat the oven to 425 degrees.
Place oven rack in the center of the oven.
- Prep the pan.
Butter a 4-cup souffle dish. I put a pat of butter on a small piece of paper towel and rub it generously around the inside of the dish.
- Roast the carrots.
Peel and slice the carrots to the size of baby carrots (around 2 inches long and 1/2 inch wide) and place on a large rimmed cookie sheet. Drizzle with olive oil; season with kosher salt and toss (I like to use my hands). Roast for around 25 to 30 minutes, stirring every 10 minutes or so, until carrots are very tender. Remove from oven and set aside to cool for at least 5 minutes.
- Reduce oven temperature to 350 degrees.
You’ll bake the soufflé at a lower temperature than you roasted the carrots.
- Blend ingredients together.
Place cooled roasted carrots in the bowl of a food processor (fitted with the metal blade) or in a blender. Add eggs, softened butter, vanilla, sugar, flour and baking powder. Blend until carrots are puréed, the ingredients are well mixed and the texture looks creamy.
- Bake the soufflé.
Pour batter into prepared dish, spread to an even layer and bake for 1 hour.
How easy is that?
I think this soufflé tastes (and looks) best served hot, right out of the oven!
You can roast the carrots up to 24 hours ahead, cool, place in a covered container and refrigerated. Bring to room temperature before making the rest of the recipe.
Cooked carrot soufflé can be well wrapped and frozen for up to 1 month. Thaw completely before reheating in a 350 degree oven.
- 1 1/4 pounds fresh carrots, either baby carrots or large carrots peeled, ends removed and cut into pieces the size of baby carrots (around 2 inches long and 1/2 inch wide)
- 1 tablespoon extra virgin olive oil
- Kosher salt, to taste
- 3 large eggs
- 1/2 cup butter, softened
- 1 teaspoon vanilla
- 1/2 cup sugar
- 3 tablespoons all purpose flour, preferably organic unbleached (see Note below to make this recipe gluten free)
- 1 teaspoon baking powder
- Preheat oven to 425 degrees. Butter a 4-cup soufflé dish.
- Place carrots in a single layer on a large rimmed cookie sheet. Drizzle with olive oil; season with kosher salt and toss (I like to use my hands). Roast for around 25 to 30 minutes, stirring every 10 minutes or so, until carrots are very tender. Remove from oven and set aside to cool for at least 5 minutes.
- Reduce oven temperature to 350 degrees.
- Place carrots in a food processor or blender. Add eggs, butter, vanilla, sugar, flour and baking powder. Blend until creamy. Pour into prepared dish and bake for 1 hour.
Make ahead: Carrots can be roasted up to 24 hours ahead, cooled, covered and refrigerated. Bring to room temperature before proceeding.
Gluten free: use gluten free flour blend.
- Category: side dish, easy to prepare, gluten free
- Method: Baking
- Cuisine: American
Keywords: side dish, easy prep, souffle