2 Easy Ways to Cook Creamed Carrots

2 Easy Ways to Cook Creamed Carrots
Elisa Morales Lupayante

Written and verified by the pedagogue in physical education and nutritionist Elisa Morales Lupayante.

Last update: 27 May, 2022

Carrots are an essential part of a balanced diet due to being high in beta-carotene, vitamins, and minerals.

Everyone gets bored and tired of eating the same thing every day. This is why we have decided to share these two easy creamed carrot recipes. These dishes will definitely get you out of that food rut and get your taste buds working.

Cooking carrot-based meals is extremely easy and delicious, you just have to let your imagination run wild. This type of vegetable gives your meals a touch of sweetness, but you’ll enjoy it even more if you use it as a main ingredient.

Creamed vegetables have always been the best choice for people who are trying to take care of their figure because they are low in calories, fats, and carbohydrates. Cooking any meal with carrots is a safe bet in regards to your health.

Likewise, you can eat carrots raw, cooked, fried, or steamed. It’s one of the essential foods within a balanced diet because carrots are high in vitamins and minerals.

To be a little more specific, it contains essential minerals such as:

  • Phosphorus
  • Magnesium
  • Iodine
  • Calcium

Carrots also have vitamins A, B3, and E that keep your eyes and skin healthy. It’s also a good source of carbohydrates and therefore is considered to be an energy-rich food. Carrots also help improve digestion by cleaning your teeth and stimulating saliva secretion. Due to all these reasons, this vegetable is the perfect ingredient for cooking many different recipes.

In this article, you’ll find two extremely easy and delicious ways to cook creamed carrots. Dare yourself to make these soups today to surprise your family and guests with your amazing cooking skills. Serve them as appetizers or main courses.

How to Cook Creamed Carrots

  1. Creamed Carrots

    creamed carrot recipe

This type of soup is low in calories because carrot contains 80% water. It’s also rich in beta-carotene, an important substance that protects you from free radicals, it stimulates melatonin and prevents cardiovascular disease.

Creamed carrots are perfect for babies that are 6 months and older, since this dish is very nutritious and easy to eat and digest. The nice thing about this recipe is that its ingredients are inexpensive and easy to find.


  • 3 carrots
  • 1 cup of beef broth (200 ml)
  • ½ glass of water (100 ml)
  • ¼ cup of milk (50 ml)
  • 1 onion (100 g)
  • 1 tablespoon of butter (20 g)
  • 2 tablespoons of salt (30 g)
  • 1 tablespoon of pepper (15 g)


  • First, peel and cut the carrots into medium size pieces.
  • fill a pot of water, bring it to a boil, and add the carrots until they become soft. Set aside.
  • Cut the onion into julienne strips and stir-fry them with butter until they get golden brown.
  • Then, blend the carrots with the beef broth, onion, and milk, and pour the mixture into another pot.
  • Serve, and if you would like to you can add some chopped parsley to your creamed carrots.
  1. Creamed Carrots with Pumpkin

Creamed carrots help maintain a healthy immune system, improve eyesight, and enhance the digestive system. You can also blend the carrots with pumpkin or celery to make a more original creamed carrot dish.

These ingredients are easy to find and give your soups and creamed vegetables an extra kick of flavor.


  • 2 carrots
  • ½ cup of pumpkin (100 g)
  • 1 cup of chicken broth (200 ml)
  • 3 crushed garlic cloves
  • 1 small chopped leek
  • 2 tablespoons of butter (40 g)
  • 2 tablespoons of salt (30 g)
  • 1 tablespoon of pepper (15 g)
  • Zest of ½ a lemon


  • First, peel and cut the carrots and pumpkin into small pieces.
  • Then, stir-fry the garlic with the butter in a large frying pan and add the carrot and pumpkin pieces. Stir-fry until they turn golden brown and soft.
  • Afterwards, add the chicken broth and leek.
  • Let it boil a little, then remove from heat and let it cool down.
  • Finally, blend all ingredients until there are no lumps, add the salt and pepper, and serve.

All cited sources were thoroughly reviewed by our team to ensure their quality, reliability, currency, and validity. The bibliography of this article was considered reliable and of academic or scientific accuracy.

  • Howard, L. A., Wong, A. D., Perry, A. K., & Klein, B. P. (1999). β-Carotene and ascorbic acid retention in fresh and processed vegetables. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.1999.tb15943.x
  • Alasalvar, C., Grigor, J. M., Zhang, D., Quantick, P. C., & Shahidi, F. (2001). Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf000595h
  • Vedung, E. (1998). Carrots, Sticks, & Sermons: Policy Instruments & Their Evaluation. In Carrots, Sticks, & Sermons: Policy Instruments & Their Evaluation. https://doi.org/10.1016/j.ejpain.2008.09.008

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