Creamy (& Dairy Free) Roasted Carrot Coulis

Roasted Carrot Coulis Recipe

Have a vegetable hater in the home? Then you have to strive roasted carrot coulis. Seriously.

If there ever was a recipe that exhibits off all of the glory of wholesome veggies (besides a salad), it’s this one. A fast tough chop of candy carrots, savory pink bell peppers, and spicy candy sliced onion — roasted till caramelized within the oven — after which whipped with contemporary basil? Yes please!

And simply wait till you see how lovely it’s …

What the Heck is Coulis?

I think I cook some tasty dishes however I’m no Julia Child so I did must search for how one can pronounce “coulis” (the s is silent). I knew sufficient from watching cooking exhibits {that a} fruit coulis is a sauce served over ice cream or another dessert, however I’d by no means heard of this savory utility.

A little bit additional analysis into French cooking knowledgeable me {that a} coulis is solely a thick sauce constructed from pureed fruit or pureed greens, reasonably than being thickened with a roux. Coulis may be made with something from blackberries to tomatoes.

Getting extra veggies in the kids? I’m offered!

The clean texture and that proven fact that it’s roasted to convey out the pure sugars within the veggies made me suppose this might be successful with the children. (I’ve but to fulfill a 2 12 months outdated who will energy by means of a salad.) This can also be a wholesome consolation meals choice to serve on the side of a hearty meatloaf or a roast.

How to Make Creamy (But Dairy Free) Roasted Carrot Coulis

So what’s it? A sauce? A facet dish? A dip?

Well, it may be all of these. Let me clarify.

First, give the veggies a tough fast chop. (We’re going for rustic right here.) I’m always bulk cooking for a crowd, so I make this a ton when these substances are in season or on sale (or rating a bunch from the farmer’s market) and roast a number of pans suddenly.

TIP: The leftovers freeze superbly for a fast facet dish one other evening!

how to make roasted carrot coulis

Next, roast them! Roasting is basically vital to take the flavour to the following degree because it brings out the pure sugars within the veggies (and wins over the children). Don’t skip this step!

I simply have to indicate you ways this appears to be like when it comes out. Isn’t it lovely?

When they’ve cooled a bit, I throw the roasted veggies into my Vitamix or food processor with contemporary basil and a few olive oil. The texture and the entire seasonings are simply adjusted for private desire.

roasted carrot coulis puree

To go together with the French theme … voilà!

How to Serve

As I mentioned, this recipe could be very versatile and may be served a number of methods:

  • As a sauce – Thin it and function a sauce on prime of fish, hen, or pork.
  • As a dip – Make it thick and blend in some feta within the closing step. Serve as a dip with grain-free crackers.
  • As a facet dish – Serve simply as you’d mashed cauliflower or potatoes (solely a lot prettier!).

Here’s how one can make roasted carrot coulis the following time you wish to impress company … or simply your loved ones!

Roasted Carrot Coulis Recipe




Yield 5-6 servings

A creamy and barely candy roasted carrot facet dish that pairs effectively with absolutely anything. Serve instead of mashed cauliflower or mashed potatoes, or flip it right into a sauce or a dip!


  • 2 giant candy onions, sliced into huge rings
  • Four garlic cloves, peeled
  • Eight carrots, peeled and chopped in giant items (about 2 kilos)
  • Four pink bell peppers, chopped in giant items
  • Four TBSP olive or avocado oil, divided
  • salt and pepper
  • 1 tsp crushed red pepper flakes
  • ½ cup contemporary basil leaves


  1. Preheat oven to 400° F.
  2. Lay first 4 substances out in a single layer on a baking sheet.
  3. Drizzle with 2 Tablespoons olive or avocado oil and season with salt, pepper, and pink pepper flakes. Mix effectively to coat.
  4. Roast for 15 minutes and switch veggies over midway by means of cooking time.
  5. Cool barely.
  6. Place roasted greens, pink peppers, basil, and remaining extra-virgin olive oil right into a meals processor or blender and puree till clean.
  7. Season with salt and pepper to style. Thin with a bit additional EVOO if a thinner sauce is desired.
  8. Serve heat and luxuriate in!


Bulk Cooking Option:

  1. Double or triple the recipe (enhance cooking time barely) and portion coulis into freezer luggage or silicone molds. 
  2. Squeeze out additional air and freeze flat if utilizing freezer luggage.
  3. Thaw and serve when wanted.

Courses facet dish

Cuisine French

Nutrition Facts

Serving Size 1/2 cup

Amount Per Serving

Calories 126

% Daily Value

Total Fat 5.three g


Saturated Fat 0.7 g


Sodium 85 mg


Total Carbohydrates 19.7 g


Dietary Fiber 4.Four g


Sugars 10.2 g

Protein 2.three g


* Percent Daily Values are primarily based on a 2,00Zero calorie food regimen. Your day by day values could also be increased or decrease relying in your calorie wants.