Creamy carrot sauce

Let´s leave the fresh tomato sauces for the summer and turn to carrot sauces in winter! You can use it for pasta like in the foto or for veggies/grissini/bread/chips for a nice aperitivo

Ingredients (for pasta for 2 people or for an aperitivo for 2)

  • 1 onion
  • 4 carrots
  • 1/2 cup orange pulp (optional after making juice I used the pulp here to give a fresh and fruity touch)
  • 140ml creme fraiche
  • salt to taste
  • pepper as much as wished
  • zest from half a lemon
  • olive oil (butter would match also nicely here)
  • artichokes (optional – for decorating the dish)


  • Cut the onion in big dices
  • Warm olive oil in a pot and add the onion
  • While the onion is getting cooked, cut the carrots. The smaller the pieces, the quicker will be the sauce.
  • When the onion is transparent, add the carrots and stir it a couple of times
  • Add boiling water until the carrots are covered and cook in medium/low temperature
  • When the carrots will be cooked (depends on the size you cut them – check them with a fork), you can puree them
  • Add salt, pepper, the lemon zest and the creme fraiche and mix
  • Enjoy! You can serve it warm but also cold is fine (cold is not recommended for pasta…)

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