Curried Carrot Butter

Curried Carrot Butter
Photo: Karla Conrad
Prep Time:
30 mins
Cook Time:
1 hrs 15 mins
Cool Time:
30 mins
Total Time:
2 hrs 15 mins
6 half-pints


  • 3 pound carrots, peeled and cut into 1/2-inch pieces (about 8 cups)

  • 3 cup water

  • 1 13.5-14 ounce can unsweetened coconut milk

  • ½ cup honey

  • 2 tablespoon lime juice

  • 2 teaspoon curry powder

  • 2 teaspoon grated fresh ginger

  • ¼ teaspoon salt


  1. In a 5-quart heavy pot combine carrots and the water. Bring to boiling; reduce heat. Simmer, covered, about 45 minutes or until carrots are very tender. Drain carrots, reserving cooking water. Cool carrots slightly.

  2. Working in batches, transfer carrots to a blender or food processor. Cover and blend or process until smooth. Return pureed carrots to pot. Stir in the reserved cooking water, coconut milk, honey, lime juice, curry powder, ginger, and salt. Bring to boiling; reduce heat. SImmer, uncovered, about 30 minutes or until slightly thickened, stirring frequently (if mixture spatters, reduce heat further).

  3. Ladle carrot butter into half-pint canning jars, airtight storage containers, or freezer containers, leaving a 1/2-inch headspace. Cool for 30 minutes. Seal and label.

  4. Store in the refrigerator for up to 1 week or freeze for up to 6 months.

Nutrition Facts (per serving)

44 Calories
2g Fat
7g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 44
% Daily Value *
Total Fat 2g 3%
Saturated Fat 2g 10%
Sodium 38mg 2%
Total Carbohydrate 7g 3%
Total Sugars 5g
Protein 1g
Vitamin C 2.3mg 12%
Calcium 14mg 1%
Iron 0.4mg 2%
Potassium 129mg 3%
Folate, total 7.7mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles