MASHED CARROTS EASY RECIPE
Creamy and flavorful plant-based mashed carrots recipe, ready in 20 minutes, it's a perfect side for any meal.
Equipment
- 1 knife
- 1 chopping board
- 1 Soup Pot
- 1 Immersion blender (optional)
Ingredients
- 1 yellow onion Medium size.
- 2 pounds carrots Around 900 g, peeled and washed.
- 2 ¼ cups vegetable broth Low sodium.
- ½ cup plant-based milk Unsweetened. I’m using organic soy milk.
- ½ tsp garlic powder
- Salt and pepper to taste
- 1 tbsp nutritional yeast Optional.
- ¼ cup fresh parsley For serving.
Instructions
- Chop the onion and cut the carrots into small pieces.
- In a large pot, sauté the onion with some water and a pinch of salt until translucent. Then add the carrots, and sauté for 2 minutes.
- Pour in the vegetable broth* and bring to boil over medium-high heat. Reduce to medium-low heat, and let it simmer for 10 to 15 minutes, with a lid on, or until the carrots are fork-tender; drain**.
- In the pot with the drained carrots and onion add plant-based milk, garlic powder, salt and pepper to taste, and nutritional yeast (if using).
- Use an immersion blender to puree the ingredients***.
- Serve warm with some parsley as toping.
Notes
- *If you don’t have or want to use vegetable broth, you can substitute it with water. However, vegetable broth gives much more flavor to the mashed carrots.
- **Use the drained carrots and onion water in your next soup.
- ***I prefer to use an immersion blender to make the mashed carrot creamier. However, you can use a potato masher; the mashed carrots will have more texture and be less smooth.
- Leftover mashed carrots can be stored in the fridge, in an airtight container, for up to 4-5 days.
- You could also freeze leftovers and store them in the freezer for up to 3 months.