Carrot & nutmeg puree

Recipe: Carrot & nutmeg puree


  • 40g (2 tbs) dairy-free margarine
  • 2 tbs olive oil
  • 2.25kg carrots, peeled, chopped
  • 2 tbs brown sugar
  • 1/2 tsp ground nutmeg
  • 325ml (1 1/4 cups) chicken broth
  • Salt & ground black pepper, to taste
  • Extra ground nutmeg, to serve


  1. Heat the margarine and oil in a large saucepan over medium heat. Add the carrots, sugar and nutmeg. Cook, uncovered, stirring occasionally, for 5 minutes.
  2. Add 1/2 the broth, cover and cook, stirring occasionally, for 15 minutes. Add the remaining broth, cover and cook, stirring occasionally, for a further 15 minutes or until tender.
  3. Place 1/2 the carrot mixture in a blender and blend until smooth. Transfer to a serving bowl. Repeat with remaining mixture. Taste and season with salt and pepper. Sprinkle with extra nutmeg.


  1. This recipe can be made up to 1 day ahead. Keep in an airtight container in the fridge. Reheat before serving.

Number of servings (yield): 4

Meal type: lunch

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)