The Most Delicious Carrot Sauce Recipes

Carrots are one of those essential ingredients that we always have in our kitchen, with which we can prepare many different recipes. Today we give you not one, but three delicious homemade carrot sauce recipes!
The Most Delicious Carrot Sauce Recipes

Last update: 01 November, 2018

Carrots are one of the most popular vegetables in the world. Steamed, raw, boiled, used to make carrot sauce, blended in juices or used in soups… we can’t deny that this is a very versatile vegetable.

Thanks to the fact that they’re full of vitamins, minerals, and fiber, carrots are beneficial for our health. They’re even recommended to help in the prevention of some types of cancer, especially breast cancer.

In the culinary world, carrots complement any recipe; with many sweet and salty dishes using it as the main ingredient. Carrot sauce, for example, gives your recipes a beautiful color and a particularly sweet flavor. 

This sauce tastes delicious with both fish and meat. It’s delicate and soft, and it doesn’t overpower the other flavors in the dish. It also offers a completely different aesthetic and adds taste to your dishes.

Handful of fresh carrots

Carrot sauce with tomatoes


  • 1 large tomato
  • 4 medium carrots
  • 1/2 glass of good quality white wine
  • 1 leek
  • 3 teaspoons of thyme
  • Salt to taste
  • 1/2 of hot vegetable broth.


  1. Thoroughly wash, peel and finely chop the carrots, the tomato, and the leek.
  2. In a saucepan, sauté the leek over a medium heat for five minutes.
  3. Add the tomato to the saucepan. Constantly stir, so that it doesn’t stick to the pan.
  4. Once the tomato has reduced in volume, add the carrots.
  5. Add some salt and the thyme.
  6. Let all the ingredients cook until almost all of the liquid has evaporated. Then add the glass of white wine. Keep on a low heat until the alcohol has completely evaporated.
  7. Now all of the ingredients are cooked, put the mix in a bowl and blend with a food processor.
  8. Finally, gradually add the vegetable broth. Add more or less broth until you achieve the desired thickness.

Carrot sauce with onions


  • 5 medium carrots
  • 1 medium onion
  • 2 garlic cloves
  • 1/2 glass of white wine
  • 1 tablespoon of wheat flour
  • One teaspoon of rosemary
  • 1 teaspoon of miso paste
  • 2 teaspoons of extra virgin olive oil
  • 1 cup of water
  • A pinch of salt and pepper to taste.
Carrot sauce with onion


  1. Firstly chop the carrots and the onion. Cut the garlic into thin slices.
  2. Heat the oil in a saucepan. Sauté the onion and the garlic; then add the carrots and constantly stir over a medium heat, for about five minutes.
  3. Add the wine, salt, rosemary, and pepper. Cook until the carrots are soft.
  4. Then, stir quickly as you add the flour. This will avoid lumps in your sauce. Gradually add the water until you reach a texture that you like.
  5. Blend the sauce with a food processor until it’s creamy and uniform.
  6. Once it’s cooled down, add the miso paste and mix it all together.

Carrot sauce with Parmesan cheese


  • 5 medium carrots
  • 1/2 glass of good quality white wine
  • 3.5 ounces of parsley
  • 3 teaspoons of thyme 
  • 1 medium onion
  • 3 small Caribbean seasoning peppers
  • 12 ounces of Parmesan cheese
  • 1/2 cup vegetable broth
  • Salt to taste
Carrot sauce


  1. Carefully wash, peel and chop the carrots, the onion, the peppers, and the parsley. 
  2. In a saucepan, stir-fry the onion, parsley and the peppers for five minutes. Then add the carrots.
  3. Add the salt and the thyme.
  4. Cook until the carrots are soft. Then add the wine and set to a low heat until the alcohol has evaporated completely.
  5. Then, slowly add the vegetable broth.
  6. Put the mix in a food processor until it’s uniformly blended.
  7. Once you achieve a creamy texture, add half of the Parmesan cheese and stir with a wooden spoon.
  8. Serve with the remaining Parmesan cheese sprinkled on the top.

This text is provided for informational purposes only and does not replace consultation with a professional. If in doubt, consult your specialist.