Creamy Carrot Sauce
Smooth, delicate and pleasantly creamy, this carrot sauce complements both sweet and savory dishes. Serve it with pancakes, porridge, pasta, casseroles, meat, fish or vegetable patties.
Updated : 23 September, 2026
Easy
About 30 min.
Ingredients
400 grams
Carrot
800 milliliters
Water
250 milliliters
Cream
60 grams
Butter
1
Laurel leaf
1 teaspoon
Sugar
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. The juicier and more aromatic the carrots are, the more flavorful the finished sauce will be.
Step 2
Peel the carrots and cut them into sticks.
Step 3
Heat 3⅓ cups of water in a heavy-bottomed non-enameled saucepan. Add the carrots, half of the butter, the bay leaf, sugar and salt. Adjust the amounts of sugar and salt depending on whether you prefer a sweeter or more savory sauce.
Step 4
Cover the saucepan and cook the carrots over medium heat for approximately 40 minutes, until completely tender.
Step 5
Remove the lid and allow most of the remaining water to evaporate. Watch the carrots carefully so they do not scorch, and leave a small amount of liquid in the bottom of the pan.
Step 6
Remove the bay leaf and blend the carrots with an immersion blender until completely smooth, with no pieces remaining.
Step 7
Return the saucepan of carrot purée to low heat. Pour in the cream and add the remaining butter. Adjust the amount of cream according to your preferred consistency, using less for a thicker sauce.
Step 8
Cook the sauce while stirring until it reaches the desired thickness. Taste and add more salt, sugar or other preferred seasonings if necessary.
Step 9
Serve the carrot sauce immediately while hot or leave it to cool. Store it in a tightly sealed container in the refrigerator for no longer than 3 days.
Author note
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