Curried Carrot Souffle
- cal. (kcal) 218
- Makes: 6 servings
- Prep: 10 mins
- Bake: 55 mins at 350°F
- Cook: 12 mins
carrots, peeled and cut into 1/2-inch pieces
unsalted butter, melted
- Heat oven to 350 degrees. In a large, sided saute pan, add carrots. Cover with 1 inch of water and bring to a boil. Reduce heat to medium and cook 12 minutes or until carrots are softened. Drain.
- Place carrots in a food processor; process for 30 seconds. Add sugar, butter, eggs, flour, curry powder, baking powder and salt. Process mixture until smooth. Transfer mixture to a buttered 1-1/2-quart souffle dish; gently smooth top. Bake at 350 degrees on center rack for 50 to 55 minutes, until carrot mixture is puffed and set. Serve immediately.
Nutrition Information for Curried Carrot SouffleServings Per Recipe: 6
PER SERVING: 218 cal., 10 g total fat (6 g sat. fat), 126 mg chol., 510 mg sodium, 29 g carb. (4 g fiber), 6 g pro.