Curried Carrot Souffle

Curried Carrot Souffle
Servings: 6 Prep 10 mins Bake 350°F 55 mins Cook 12 mins


  • 2 pounds carrots, peeled and cut into 1/2-inch pieces
  • 1/2 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 3 eggs, beaten
  • 3 tablespoons all-purpose flour
  • 1 tablespoon curry powder
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt

Make It

1. Heat oven to 350 degrees. In a large, sided saute pan, add carrots. Cover with 1 inch of water and bring to a boil. Reduce heat to medium and cook 12 minutes or until carrots are softened. Drain.

2. Place carrots in a food processor; process for 30 seconds. Add sugar, butter, eggs, flour, curry powder, baking powder and salt. Process mixture until smooth. Transfer mixture to a buttered 1-1/2-quart souffle dish; gently smooth top. Bake at 350 degrees on center rack for 50 to 55 minutes, until carrot mixture is puffed and set. Serve immediately.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 218, Fat, total (g): 10, chol. (mg): 126, sat. fat (g): 6, carb. (g): 29, fiber (g): 4, pro. (g): 6, sodium (mg): 510, Percent Daily Values are based on a 2,000 calorie diet.