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Carrot & Ginger Soufflé

Featured in our 2018 Easter Guide
Scott Phillips

Servings: six.

Brightly flavored and light as air, this soufflé makes a great side dish alongside a roast chicken or beef tenderloin. Or serve it with a salad for a light lunch. Make one big soufflé or portion the batter into smaller ramekins for individual servings.


  • 1 cup peeled diced carrots (from about 4 medium carrots)
  • 1/2 cup water
  • 1/2 tsp. kosher salt
  • 3/4 cup milk
  • 5 Tbs. unsalted butter; more for the baking dish
  • 3 Tbs. all-purpose flour
  • 1 Tbs. minced fresh chives
  • 1 tsp. minced fresh ginger
  • 3 to 4 tsp. fresh lemon juice
  • 1/2 tsp. honey
  • 4 large eggs, separated

Nutritional Information

  • Calories (kcal) : 190
  • Fat Calories (kcal): 130
  • Fat (g): 14
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 170
  • Sodium (mg): 270
  • Carbohydrates (g): 10
  • Fiber (g): 2
  • Protein (g): 6


  • Heat the oven to 425°F. Butter a 1-1/2-qt. low-sided gratin or round baking dish.
  • In a small saucepan, combine the carrots, water, and salt. Bring to a boil, reduce the heat to medium, cover, and cook until the carrots are tender, about 10 minutes. Uncover and increase the heat to high to evaporate the water completely. When no water remains, add the milk. Purée the carrots and milk in a blender until smooth.
  • In a clean pan, melt the butter. Add the flour, stirring until smooth. Cook over medium heat, stirring constantly, for 2 to 3 minutes. Add the puréed carrots, bring to a boil, and cook, stirring, until thick, 3 to 4 minutes. Pass the mixture through a mesh strainer into a 2-qt. bowl. Add the chives, ginger, lemon juice, and honey. Taste and adjust the seasonings.
  • Whisk the egg yolks one at a time into the carrot mixture. In a large, clean bowl, whisk the egg whites to firm but not dry peaks. With a rubber spatula, fold half of the egg whites into the carrot mixture, mixing very gently. Fold in the other half until just combined. Don’t overmix or you’ll deflate the egg whites.
  • Pour the soufflé mixture into the gratin dish. Run your thumb around the inside rim to help a cap form. Place the dish gently into the oven and bake until browned and puffy, about 15 minutes. It should be set everywhere but still somewhat creamy in the center. Serve immediately.


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