Carrot Soufflé (Edit recipe)

Carrot soufflé is a dish always served at Thanksgiving in my family. Always known for her delicious home-cooked meals, my Grandma Jo, graciously handed over her recipe to me, to create in a “paleo way.”

20 minutes

45 minutes to 1 hour

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	207
Fat:	14 g
Carbohydrates:	12 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	409 mg
Fiber:	2 g
Sugars:	12 g
Calculated per serving.

by Primal Palate

View original recipe

Serves: 8

Ingredients

2 lb Carrots
1 quart free range, organic Chicken Stock
2 Tbsp Onion, minced
2 tsp Lemon Juice
1/2 cup Coconut Oil
1 Tbsp Coconut Flour
1 tsp Salt
1/4 tsp Ground Cinnamon
1/4 cup Pure Maple Syrup, optional
3 whole Eggs

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Boil carrots until fork tender in free-range chicken broth.
Preheat oven to 350°F.
Strain carrots from broth and place in a food processor, or high-speed blender.
Puree until smooth.
In large bowl, combine pureed carrots, onion, lemon juice, melted coconut oil, coconut flour, salt, cinnamon, pure maple syrup, and eggs.
Using a hand mixer, beat all ingredients until smooth.
Pour into a 2-quart soufflé dish, lightly greased with coconut oil.
Bake uncovered for 45–60 minutes, center should be firm to the touch before eating.
Sprinkle with cinnamon if desired, and serve.

Notes

Carrots may be cooked and pureed hours ahead adding lemon juice and covering tightly until ready to mix other ingredients. You also may bake the soufflé, freeze it, and then reheat it later.