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View more recipes in Side Dishes

Carrot Soufflé

prep:20 minutes
cook:45 minutes to 1 hour
ready in:1 hour to 1 hour and 20 minutes
Difficulty
****-
Show nutritional information
  • Serves: 8
  • Calories: 409
  • Total Fat: 31g
  • Total Carbohydrate: 36g
  • Protein: 4g

Carrot soufflé is a dish always served at Thanksgiving in my family. Always known for her delicious home-cooked meals, my Grandma Jo, graciously handed over her recipe to me, to create in a “paleo way.”

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Serves: 8

Serves: 8decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Boil carrots until fork tender in free-range chicken broth.
  2. Preheat oven to 350°F.
  3. Strain carrots from broth and place in a food processor, or high-speed blender.
  4. Puree until smooth.
  5. In large bowl, combine pureed carrots, onion, lemon juice, melted coconut oil, coconut flour, salt, cinnamon, pure maple syrup, and eggs.
  6. Using a hand mixer, beat all ingredients until smooth.
  7. Pour into a 2-quart soufflé dish, lightly greased with coconut oil.
  8. Bake uncovered for 45–60 minutes, center should be firm to the touch before eating.
  9. Sprinkle with cinnamon if desired, and serve.

Notes

Carrots may be cooked and pureed hours ahead adding lemon juice and covering tightly until ready to mix other ingredients. You also may bake the soufflé, freeze it, and then reheat it later.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
RECIPE REVIEWS

  1. Veronica
    March 13, 2012

    I made this recipe last night for the first time. The only change I made was to add 1/8 cup raw honey instead of the maple syrup because it was what I had on hand. I really don’t think it was necessary to have it though.

    I absolutely LOVED this dish, it was like eating desert. It actually reminded me of Indian Pudding. I will make this dish again and again. I think that this dish can go both savory or sweet, side dish or dessert.

    Thank you so much for sharing this recipe. YUMMY!

  2. Veronica
    April 26, 2012

    I really enjoyed this dish. It’s pretty and worthy of a fancy dinner menu. Also, it re-heats well, so pack any extra for lunch.

  3. ecinssim
    May 19, 2013

    This is great! It was easy and delicious. Thank you!

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