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Brown Butter Carrot Souffle

Creamy, savory Carrot Souffle infused with glorious brown butter.
Course dinner, Side Dish
Cuisine American
Keyword brown butter, curry, savory, souffle
Prep Time 30 minutes
45 minutes


  • 2 pounds raw, whole carrots peeled, cut into 2" pieces
  • 6 tbsp butter salted prefered but unsalted will work
  • 1/3 cup sugar
  • 3 tbsp flour heaping
  • 1 tsp baking powder
  • 1 tbsp curry powder more or less to taste, original recipe calls for 2 tsp
  • 3 cloves garlic chopped
  • 3 large eggs
  • 1/2 tsp coarse salt more or less to taste
  • fresh thyme


  • STEP ONE: Using a vegetable peeler, peel 2-pound bag of fresh carrots. Cut tops off and chop them into smaller pieces. Place in a large saucepan or high-sided skillet and cover with water or chicken broth (vegetable broth is good too). Bring to a boil, reduce the heat to a medium boil, then cover and let cook for about 20 minutes or until fork-tender. Drain in a colander and let them cool off.
  • STEP TWO: While the carrots are cooling. Brown the butter in an 8" cast-iron skillet, do not wipe or rinse out after the brown butter is done.
  • STEP THREE: Add the cooked carrots, curry, flour, baking powder, sugar, and thyme to the food processor bowl...process until smooth.
  • STEP FOUR: Pour in brown butter and garlic, if you're using, into the processed mixture. Pulse a few times.
  • STEP FIVE: Taste for salt and seasonings before adding eggs and adjust accordingly. Add eggs one at a time thru the processor tube, and pulse until creamy and smooth.
  • STEP SIX: Pour the Carrot Souffle mixture into the warm, brown buttered cast-iron skillet. Swirl the top to make it pretty 😊.


If you're baking souffle in a porcelain or glass dish, use a regular metal skillet (not nonstick) for making brown butter.
Use a rubber spatula to get every last drop. Bake at 350o for 40-45 minutes or until puffed and golden, and it doesn't shake in the middle.