Best 6 Spicy Carrot Purée Recipes

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Spicy Carrot Purée is a delectable dish that tantalizes the taste buds with its vibrant flavors and creamy texture. This culinary creation not only satisfies your palate but also boasts an array of health benefits, making it an ideal choice for those seeking a nutritious and flavorful meal. With its versatility, Spicy Carrot Purée can be savoured as a standalone dish or as a captivating accompaniment to various main courses. Embark on a culinary adventure as we unveil the secrets to crafting the perfect Spicy Carrot Purée, guiding you through each step of the process to ensure a delectable and memorable dining experience.

Let's cook with our recipes!

EGYPTIAN SPICED CARROT PUREE



Egyptian Spiced Carrot Puree image

The Egyptian spice blend known as dukka includes toasted ground cumin, coriander and sesame seeds; Sortun gives it a twist by adding toasted coconut. The carrot dish here is traditionally eaten by first dipping bread in oil and then in the dukka before spooning the puree on top. It's typical of North Africa's qimia--a version of tapas or meze. Harissa is a fiery Tunisian spice paste. It is available in jars and tubes at many specialty food shops. If you cant find it, i have read that you can sub chili garlic paste or other hot sauce, but I bet the harissa is much better. MAKE AHEAD: The recipe can be prepared up to 2 days ahead. Refrigerate the carrots and store the spice mixture at room temperature.

Provided by NcMysteryShopper

Categories     Coconut

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

1/4 cup blanched almonds or 1/4 cup hazelnuts
1/4 cup coriander seed
2 tablespoons cumin seeds
2 tablespoons sesame seeds
1/4 cup unsweetened dried shredded coconut
salt
fresh ground pepper
2 lbs carrots, cut into 2-inch lengths
6 tablespoons extra virgin olive oil, plus more for serving
2 tablespoons white wine vinegar
4 teaspoons harissa (see Note)
1 teaspoon ground cumin
1/2 teaspoon ground ginger
torn pita bread or thinly sliced baguette, for serving

Steps:

  • In a medium skillet, toast the almonds over moderate heat, stirring, until golden, about 4 minutes. Transfer to a work surface to cool, then finely chop. Add the coriander and cumin seeds to the skillet and toast, stirring, until fragrant, about 2 minutes. Transfer to a spice grinder and let cool completely, then coarsely grind. In a medium bowl, mix the ground almonds with the spices.
  • Add the sesame seeds to the skillet and toast over moderate heat, stirring, until golden, about 1 1/2 minutes. Transfer the sesame seeds to the spice grinder. Toast the coconut in the skillet over moderate heat, stirring constantly, until golden, about 1 minute. Transfer to the grinder and let cool completely. Grind the sesame seeds and coconut to a coarse powder. Add to the almond-spice mixture and season with 1/2 teaspoon each of salt and pepper.
  • In a large saucepan, cover the carrots with water and bring to a boil. Reduce the heat to moderate and simmer until tender, about 20 minutes. Drain the carrots and return them to the saucepan. Cook for 30 seconds over medium heat to dry thoroughly. Remove from the heat and coarsely mash the carrots with a fork. Stir in the 6 tablespoons of olive oil, the vinegar, harissa, ground cumin and ginger. Season with salt and pepper. Transfer the carrot puree to a bowl and serve with torn pita, olive oil and the spice mix.

Nutrition Facts : Calories 207.4, Fat 16.4, SaturatedFat 3.4, Sodium 85.1, Carbohydrate 15.2, Fiber 5.6, Sugar 5.6, Protein 3.3

CARROT PURéE



Carrot Purée image

You can serve the carrot purée on its own on croutons or pita triangles, or as a dip with crudités. You can also accompany it with garlicky yogurt seasoned with mint, as it would be served in Greece or Turkey.

Provided by Martha Rose Shulman

Categories     appetizer

Time 20m

Yield 2 cups

Number Of Ingredients 13

1 1/2 pounds carrots, peeled and sliced
1/2 teaspoon cumin seeds, lightly toasted and ground
3/4 teaspoon caraway seeds, ground
1/2 teaspoon Aleppo pepper or mild chili powder
Salt to taste
3 tablespoons extra virgin olive oil
1 to 2 tablespoons fresh lemon juice (to taste)
Salt to taste
1/2 cup thick Greek style plain low-fat yogurt or drained plain low-fat yogurt
1 to 3 garlic cloves, mashed to a puree with salt to taste in a mortar and pestle
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon finely chopped mint

Steps:

  • Steam the carrots above 1 inch of boiling water for 15 minutes or until soft. Remove from the heat and transfer to a food processor fitted with a steel blade.
  • Pulse the carrots in the food processor and scrape down the sides of the bowl. Turn on the food processor and while the machine is running pour in the olive oil and lemon juice. Process until the carrots are pureed. Stop the machine and scrape down the sides of the bowl with a spatula. Add the cumin seeds, caraway seeds, Aleppo pepper or chili powder, and salt to taste and process until incorporated. Taste and adjust seasonings. Transfer to a serving bowl or platter.
  • If using the seasoned yogurt, combine all of the ingredients and mix together well. Make a well in the middle of the carrots and spoon in the yogurt.
  • Serve the carrot puree with pita triangles, croutons, or crudités.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 15 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 528 milligrams, Sugar 10 grams

SPICED CARROT PUREE



Spiced Carrot Puree image

Provided by Anne Burrell

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

8 carrots, cut into 1-inch lengths
2 Yukon gold potatoes, cut into sixths
Kosher salt
1 cinnamon stick
1 clove garlic, smashed
1/2 stick (4 tablespoons) butter
1 1/2 teaspoons cumin seeds, toasted and ground
1/4 teaspoon freshly grated nutmeg
Pinch cayenne pepper

Steps:

  • Combine the carrots and potatoes in a medium saucepan and cover with water. Season the water generously with salt and toss in the cinnamon stick and garlic. Bring the water to a boil and boil until the carrots and potatoes are fork tender. Remove from the water.
  • Place the butter in a small saute pan and cook until the butter is melted, browned and smells like hazelnuts. Remove from the heat and stir in the ground cumin, nutmeg and cayenne.
  • Pass the carrots and potatoes through a food mill. Stir in the spiced butter vigorously. Taste and make sure the carrot puree is delicious. Re-season if needed. Serve hot.

SPICY CARROT PUREE



Spicy Carrot Puree image

Make and share this Spicy Carrot Puree recipe from Food.com.

Provided by kodi_inoz

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

750 g carrots, peeled and chopped
salt
4 tablespoons olive oil
3 tablespoons wine vinegar
2 garlic cloves, crushed
1 teaspoon harissa
1 -1 1/2 teaspoon caraway seed, crushed
sliced black olives, to garnish
100 g feta, to garnish
Turkish bread

Steps:

  • Boil carrots in salted water til tender. Drain and mash.
  • Mix in remaining ingredients.
  • Garnish with sliced black olives and feta and serve with Turkish bread.
  • Serve Cold.

Nutrition Facts : Calories 191.8, Fat 13, SaturatedFat 3.8, Cholesterol 14.8, Sodium 296.8, Carbohydrate 16.5, Fiber 4.6, Sugar 8, Protein 4

ROASTED CARROT PUREE



Roasted Carrot Puree image

Provided by Bobby Flay

Categories     side-dish

Number Of Ingredients 9

3 pounds carrots, cut into 1/2-inch slices
1/4 cup olive oil
2 teaspoons cumin
1 teaspoon cinnamon
Salt, to taste
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 cups whole milk
1 teaspoon lemon juice

Steps:

  • Heat the oven to 450 degrees F. In a roasting pan, combine the carrots with the oil, cumin, cinnamon, salt and pepper. Roast the carrots, stirring occasionally until tender and browned, about 25 minutes. In a food processor puree the carrots with the butter, milk, and lemon juice.

SPICY CARROT PURéE



Spicy Carrot Purée image

Provided by Julia Moskin

Categories     easy, side dish

Time 30m

Yield 8 to 12 servings

Number Of Ingredients 7

2 pounds carrots, peeled and cut into large pieces
6 tablespoons extra virgin olive oil, more to taste
2 tablespoons white wine vinegar
4 teaspoons harissa (available at Middle Eastern and specialty markets)
1 teaspoon ground cumin
1/2 teaspoon ground ginger
Salt and pepper to taste

Steps:

  • Boil carrots until very tender, about 20 minutes. Drain and return to pan, tossing over medium heat until dry. Coarsely mash with potato masher or fork.
  • Stir in remaining ingredients and set aside for 30 minutes to let flavors blend. Season, transfer to bowl, drizzle with more olive oil and serve with crusty bread, if desired.

Nutrition Facts : @context http, Calories 112, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 243 milligrams, Sugar 4 grams

Tips:

  • Choose the right carrots: Look for carrots that are firm and smooth, with no blemishes or cracks. You can use any type of carrot, but orange carrots will give your soup a richer color.
  • Roast the carrots before pureeing them: Roasting the carrots will bring out their natural sweetness and flavor. You can roast them whole or chopped, but make sure they are evenly coated with oil and spices.
  • Use a high-powered blender or food processor: This will ensure that your soup is smooth and creamy. If you don't have a high-powered blender, you can use a regular blender or food processor, but you may need to blend the soup in batches.
  • Add spices and herbs to taste: You can use any spices or herbs that you like. Some popular options include cumin, coriander, paprika, chili powder, garlic, and ginger.
  • Serve the soup hot or cold: Carrot soup is delicious served hot or cold. If you are serving it cold, be sure to chill it for at least 2 hours before serving.

Conclusion:

Spicy carrot soup is a delicious, healthy, and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover carrots, and it can be made ahead of time and reheated when you are ready to serve. So next time you are looking for a quick and easy meal, give this spicy carrot soup a try!

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