Blend-and-Bake Carrot Soufflé Fast2eat

Blend-and-Bake Carrot Soufflé Fast2eat

Soufflé can sound a little fussy, but this recipe is anything but fussy! Traditional savoury soufflé recipes are a somewhat complicated affair, but trust me when I say this soufflé is easy.

Technically, because this dish contains no beaten egg whites, it is not a real soufflé, but rather a baked purée of carrots that has a fluffy and delicate soufflé-like texture. The name, carrot soufflé, is derived from its light, airy texture.

An excellent tasty and quick side dish–ready in just minutes. With a delicate soufflé-like texture and seductively slightly sweet taste. Similar in colour and flavour to sweet potato casserole. Pair it with chicken, beef (I love it with this ground beef), pork, baked ham, turkey fish or lamb for lunch or dinner, or serve it alongside a green salad for brunch.

This super easy creamy carrot soufflé is a treasured recipe from my childhood.

Surprisingly, my vegetable-avoiding son loves this carrot soufflé. This one and this spinach soufflé are the only veggies that he eats. I have a feeling this soufflé will become one of your family favourites, too.

Blend-and-Bake Carrot Soufflé Fast2eat
Prep Time: 5 minutes
Cook Time: 45 minutes
The best part about this dish, unlike a traditional soufflé, is that it’s incredibly easy to make; you don’t have to whip up any egg whites. All you do is boil the carrots until tender, purée them in a food processor or blender with the other ingredients, pour the mixture into a casserole dish and bake.
It has everything you love about soufflés: an airy, delicate texture that almost melts in your mouth, and, of course, the sweetness and vivid colour of carrots.
Servings: 4 servings
Author: Susana Macedo


  • 1 Onion
  • 1 Egg
  • 2 cloves Garlic - or 2 tsp minced garlic
  • 2 tbsp Olive oil
  • Parsley
  • Green onions
  • Basil
  • 3 tbsp All-purpose flour
  • 500 g Carrot - coarsely chopped and well cooked in salted water
  • 2 tsp baking powder


  • Parmesan cheese


  • In a large pot (or pressure cooker ), cook carrot in boiling salted water until very tender. Just make sure they’re thoroughly soft and tender before you blend them to yield the smoothest soufflé.
  • Drain and set aside.
  • Preheat oven to 175°C (350°F).
  • Place the egg, onion, garlic, herbs and flour in a blender (or food processor) and pulse to combine.
  • Add reserved cooked carrot and blend until smooth.
  • Add baking powder and gently stir into the carrot mixture.
  • Transfer to a casserole dish. Or you can also serve this in small ramekins for individual carrot soufflés.
  • Sprinkle with parmesan cheese over the top.
  • Bake for about 30 minutes or until golden brown.
  • Remove from the oven and serve.


I also love how easily this recipe lends itself to adaptations. Try experimenting with the seasonings, such as some ginger, ground or fresh minced, or maybe with a bit of horseradish, some thyme, perhaps a little orange zest, or a pinch of coriander. You might also try substituting all or some of the carrots with parsnips or sweet potatoes. Just remember the better the inputs, the better the results!
Make-ahead or leftovers: It can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in a low-heat oven for the best texture. It reheats beautifully and makes for fabulous leftovers.

Disclosure: “As an Amazon Associate, I earn from qualifying purchases.”

Course : Appetizer, Appetizers & Starters, Breakfast & Brunch, Side Dish
Cuisine : American, Brazilian, Canadian
Keyword : Appetizer, Baking, Blend-and-Bake, Blend-and-Bake Carrot Soufflé, Brunch, Carrot, Carrot Soufflé, Casserole, Creamy, dairy-free, diet, Easy, Easy Appetizer, easy-to-prepare, Healthy, instant pot, Kid friendly, Low calories, Low carb, Low fat, Make-ahead, Pressure cooker, Pressure Cooker (Instant Pot), Sides, Souffle, starter, Vegetable, Vegetable soufflé, Vegetarian


Calories: 165kcal | Carbohydrates: 20g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 105mg | Potassium: 657mg | Fiber: 4g | Sugar: 7g | Vitamin A: 20942IU | Vitamin C: 10mg | Calcium: 143mg | Iron: 1mg
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Thanks so much for sharing this recipe.

Hello Hina,
I am so glad you liked it.
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