Individual Carrot Soufflés Recipe | Vegetarian Times Skip to main content

Individual Carrot Soufflés

If potatoes are one of every Irish restaurant’s “2 veg” side dish options, carrots are the other. This recipe turns mashed carrots into something special because of the shallow baking dishes that give each serving a crispy crust.



Ingredient Line: 
3 lb. carrots, sliced into 1-inch pieces
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3 large eggs, lightly beaten
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½ cup breadcrumbs
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½ cup dried minced onions
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1 tsp. salt
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1 tsp. ground black pepper
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½ tsp. ground cumin


  1. Place carrots in pot, cover with water, and bring to a boil. Simmer 30 minutes, or until tender. Drain.
  2. Preheat oven to 375F. Coat 6 crème brûlée dishes or 1 1-qt. gratin dish with cooking spray.
  3. Purée carrots in food processor until smooth. Add eggs, breadcrumbs, onions, salt, pepper and cumin, and pulse until combined. Spread mixture in prepared dishes, and bake 35 to 40 minutes, or until tops are brown and crispy. Serve hot.

Nutrition Information: 

7 g
Total Fat: 
4 g
Saturated Fat: 
1 g
30 g
105 mg
629 mg
7 g
12 g
Serves 6

Comments on this Recipe

This serves way more than 6 people! And the carrots need to be pureed in the food processor in batches. But it is delicious.

I've never eaten my carrots in this way & I was scared to try, but decided why not what the heck. I'm so glad I did, this recipe instantly became one of my favorites.