Carrot Soufflé

I first served this soufflé at the Bat Mitzvah of my youngest daughter, Eve, November 1997. It is the creation of Susan Thomas Caterers, Indianapolis, IN. The soufflé is incredibly light and delicious. I suggest serving this with a simple fish entreé and a green salad as a main course, or as one of many choices for a buffet brunch.


Peel carrots. Cook them in salted water until soft. Drain well.
Melt the butter. In a blender, put eggs, butter, sugar, flour, baking powder, and vanilla. Blend well. Add carrots and blend until the mixture resembles a milkshake. Add salt to taste.
Bake in an 8x8 inch greased glass dish at 275° for 45 minutes, until just firm.

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