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Ginger carrot sauce served
Creamy and aromatic ginger carrot sauce

Silky ginger & carrot sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
This recipe proves carrot is more than just a soup vegetable. The technique involves cooking the carrot until completely soft, then creating an incredibly creamy emulsion with oil – silky even without dairy. The vibrant flavours of ginger and orange highlight the vegetable's natural sweetness. A modern, light and brightly coloured sauce.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 125 kcal
🌍 Cuisine Fusion

Ingredients

Equipment Needed

  • Small saucepan
  • High-performance blender or stick blender
  • Peeler

Allergen Information

⚠️ Celery

Instructions

1 ✓

Peel the carrots and ginger, then slice thinly.

Tip: The thinner they are, the faster they soften. (Surface area/volume ratio).
2 ✓

Sauté the carrots and ginger in a little oil for 5 minutes until the oil turns orange.

Tip: Carrot pigments (carotenoids) are fat-soluble, making the sauce colour more vibrant. (Extraction).
3 ✓

Pour in the stock and orange juice. Cook covered until completely soft (approx. 15-20 minutes).

Tip: Complete softening is important, otherwise the purée will be grainy. Cell walls must be completely weakened.
4 ✓

Place in a blender (or use a stick blender), and whilst running the machine, drizzle in the remaining olive oil in a thin stream.

Tip: Adding oil slowly whilst mixing fast creates a stable emulsion, making the sauce creamy and glossy. (Emulsification).
5 ✓

Season with salt, and if needed, balance sweet and sour with honey or a few drops of lemon juice.

Tip: Acids (citrus) 'lift' and freshen the taste of cooked vegetables.

Recipe FAQ

Why isn't it smooth enough?
You likely didn't cook the carrots soft enough, or your blender isn't powerful enough. Try passing it through a sieve.
Too thick after blending.
This can happen due to the fibre content of the carrots. Loosen with a little water or stock to the desired consistency.

Ingredients

  • 300 g Carrots
  • 10 g Fresh ginger
  • 30 ml Olive oil
  • 50 ml Fresh orange juice
  • 100 ml Vegetable stock or water
  • 1 tsp Salt
  • 1 tbsp Honey (optional, if carrots aren't sweet enough)