Carrot Soufflé
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.”
20 minutes
45 minutes to 1 hour
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 215 |
| Fat: | 16 g |
| Carbohydrates: | 11 g |
| Protein: | 2 g |
| Calculated per serving. | |
Serves: 8
Serves: 8
Ingredients
- 1 quart 1 quart 1 quart Chicken Stock, free range, organic
- 1 Tbsp 1 Tbsp 1 Tbsp Coconut Flour
- 1 tsp 1 tsp 1 tsp Salt
- 1/2 cup 1/2 cup 1/2 cup Coconut Oil, Organic
- 1/4 cup 1/4 cup 1/4 cup Maple Syrup, Pure, optional
- 1/4 tsp 1/4 tsp 1/4 tsp Cinnamon, ground
- 2 lb 2 lb 2 lb Carrots
- 2 Tbsp 2 Tbsp 2 Tbsp Onion, minced
- 2 tsp 2 tsp 2 tsp Lemon Juice
- 3 whole 3 whole 3 whole Eggs, Pastured
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
- Boil carrots until fork tender in free-range chicken broth.
- Preheat oven to 350°F.
- Strain carrots from broth and place in a food processor, or high-speed blender.
- Puree until smooth.
- In large bowl, combine pureed carrots, onion, lemon juice, melted coconut oil, coconut flour, salt, cinnamon, pure maple syrup, and eggs.
- Using a hand mixer, beat all ingredients until smooth.
- Pour into a 2-quart soufflé dish, lightly greased with coconut oil.
- Bake uncovered for 45–60 minutes, center should be firm to the touch before eating.
- 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.
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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!
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.
This is great! It was easy and delicious. Thank you!
I made this one last night. It was easy and extremely tasty. Now that I’ve trialed it once, I’m making it and taking it to my family Thanksgiving dinner!