This carrot puree has been a favorite in my kitchen since my kids first started solids. It's naturally sweet, super smooth, and that bright orange color always wins them over. I love that it works double duty, creamy enough for babies just starting out, but tasty enough to serve as a side dish the whole family enjoys. It's one of those simple recipes that just works, easy, reliable, and always a hit. If you love veggie purees like this, try my sweet potato puree next for another quick, colorful favorite.
TL;DR - Carrot Puree Quick Look
- 🥕 Why you'll love it: Just 2 ingredients and naturally sweet flavor, making it great for both family meals and baby food prep.
- 🔥 Cooking methods: Steam the carrots for quickest cook time for a smooth puree.
- 🥄 Texture tip: Blend with water for a thinner puree or a little butter for a richer side dish.
- 🧊 Storage: Keep 4 days in the fridge or freeze up to 3 months in small portions.
- 🍽️ Try next: Bought too many carrots? Try making Carrot Bacon or Rosemary Roasted Carrots next. They are super simple, veggie-packed sides everyone loves!
Summarize and save this recipe!
Jump to:
Key Ingredients
- Carrots: I like to buy a two or three pound bag of regular orange carrots almost every time I'm at the grocery. They last for a long time in the fridge are great for snacking on and the only kind of carrot I use for making a puree.
Adding flavor
This carrot puree isn't only for little ones! The adults around here really like it too. While sometimes we mix it into our carrot cake overnight oats, most of the time we keep it savory.
- Ginger: Place a knob of ginger in the steaming water. then add 1 frozen ginger cube (about 1 teaspoon grated) to the blender when pureeing. For a real zing, top with bits of candied ginger.
- Rosemary: Put a few sprigs of rosemary in the steaming water and then chop up fresh rosemary to mix into the puree before serving. Add a sprinkle of course salt and a splash of olive oil on top for a real treat. Alternatively, puree any leftovers from my rosemary roasted carrots.
- Lemon: Steam the carrots with the slices of a whole lemon placed in the water. Puree with sea salt and the juice of an additional lemon. Once pureed add in a Tablespoon of 2-ingredient lemon butter for an extra dose of lemon.
- Garlic: Roast a whole head of garlic in foil at 450 degrees for about 40 minutes. When pureeing the carrots, add a couple splashes of olive oil or melted garlic butter, the roasted garlic and about ¼ cup Parmesan cheese. It's almost like a carrot pesto.
How to make a creamy carrot puree
Step 1: Peel the carrots and cut off the very top and very bottom of each carrot. Then cut them into equal sized chunks (about 2" long).
Step 2: Steam the carrots.
Step 3: Once the carrot are cooked to fork tender, transfer them to a high speed blender with a little bit of the steaming liquid.
Step 4: Puree until desired consistency is reached. You can also add a little olive oil and salt at this point for additional fat and flavor.
Recipe FAQ's
Not always, you can also just scrub them well to get them super clean before steaming. However, peeling them gives the puree a smoother texture.
Yes, cook straight from frozen and blend a bit longer to reach a smooth consistency.
Add a tablespoon of butter or milk for a side dish version. For babies, you can use breast milk or water.
🧑🍳 Pro Tips for Perfect Carrot Puree
- Freeze smart. Spoon cooled puree into ice-cube trays, freeze, then pop cubes into bags, thawing only what you need.
- Cut evenly. Slice carrots into uniform pieces so they cook at the same rate, smaller chunks soften faster for smoother blending.
- Blend while warm. Pureeing warm carrots gives a creamier texture. Be sure to let a little steam escape before putting the lid on your blender.
- Control the texture. Add liquid 1 tablespoon at a time for baby-smooth puree, or keep it a little thicker for a dinner side.
Pairings for babies
Carrot puree is great to serve with other purees or soft foods. It pairs well with both green vegetables and even some fruits. Here are some combos my kiddos loved:
- Fruits: Peach Puree, Pear Puree
- Vegetables: Pea Puree, Sweet Potato Puree, Potato Puree
- Grains: Rice Cereal and Oatmeal
- Proteins: Greek Yogurt, Silken Tofu
- Spice Options: Rosemary, Mint, Lemons, Cumin, Cinnamon
- Delicious Combinations: Here are a few combinations of purees that make a great meal for your baby as they get older.
- Spinach Puree & Carrot Puree, with rice cereal
- Chickpea Puree & Carrot Puree with crackers to dip
- Carrot, Black Bean Puree and Mango Puree
Storing and Freezing Carrot Puree
This puree will last up to 5 days in an airtight container in the refrigerator. I like to store my purees in these 4 oz containers if I'm not freezing them. The size is perfect for popping into a diaper bag or small cooler when we are on the go or serving as a side dish for a quick lunch or dinner.
To freeze the carrot puree into cubes, pour the puree into the silicone ice cube tray and cover with plastic wrap or the lid. Freeze until solid and then pop them out to store in zip top bags. Defrost the frozen cubes in the fridge overnight or in the microwave at 10 second intervals.
More easy carrot recipes
Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!
And make sure to sign up for my newsletter and follow along on Instagram, Pinterest, and Facebook for more simple recipes! Remember to tag us on social channels when you make a recipe at #simplegraytshirt! I 💖 seeing what you're up to in the kitchen!
📖 Recipe
20-Minute Carrot Puree
Equipment
Ingredients
- 1 lb carrots
Instructions
- Wash and peel the carrots, cut off the top and then cut into 2" chunks
- Place a steamer basket in a pot with about 2 inches of water. Add the cut carrots to the basket.
- Cook over medium high heat for about 20 minutes or until carrots are fork tender. Once tender, remove from steamer basket, saving the steaming liquid.
- Put into blender container, add salt and olive oil (if desired) and puree until desired texture. If you need to add liquid to get a smoother puree, stream in the steaming liquid a little bit at a time.
Notes
- Cut the carrots evenly so the carrots cook at the same rate and blend smoothly.
- Steam until very tender, a fork should pierce the carrot easily before blending.
- Add liquid slowly (1 tablespoon at a time) to reach your perfect consistency.
- Storage: Refrigerate in airtight containers up to 4 days or freeze in small portions for up to 3 months; thaw overnight before serving.
Leave a Reply