Puréed Carrots with Orange and Ginger
Cookbook author Leah Koenig’s family always served puréed carrots as part of their Jewish holiday repertoire. This version gets amped up with ginger, garlic, and bright citrus.
- 2 lb. carrots (about 16 small carrots), peeled and cut into 1/2″ slices
- 2 cups chicken or vegetable broth
- 1 tbsp. sugar
- 1⁄2 tsp. kosher salt, plus more to taste
- 1⁄4 cup olive oil
- 1 tbsp. finely grated peeled fresh ginger
- 2 small cloves garlic, minced or grated
- 1⁄3 cup fresh orange juice
- Freshly ground pepper, to taste
- Combine the carrots, broth, sugar, and salt in a 4-qt. saucepan over medium heat; bring to a simmer, cover, and cook until the carrots are very tender, 20 minutes. Drain the carrots, reserving the 1⁄4 cup of cooking liquid.
- Heat oil in a 2-qt. saucepan over medium-low heat. Add the ginger and garlic and cook, stirring frequently, until softened and fragrant, about 2–3 minutes. Remove from heat and place in a food processor along with carrots and orange juice; purée until smooth, scraping down the sides of the bowl as necessary. Add 1–2 tbsp. reserved cooking liquid to make a smooth purée. Season with salt and pepper; serve warm.