Creamy Carrot Sauce Recipe ~ Molho de Cenoura
This Easy smooth Carrot sauce was inspired by a Brazilian Carrot sauce recipe that I came across where the carrots are left shredded and cooked in tomato sauce. This version blends them into a creamy sauce with other ingredients and the result is amazing! It's a mellowed out tomato sauce that's is incredibly thick and creamy from the carrots. It's savory, with a hint of sweet. I love it with pasta, but it also goes great poured over chicken, fish, potatoes, rice, or any vegetables. Or just pour a small bowl, grab a piece of crusty bread and dunk!
Servings 6 servings
Equipment
- 1 blender for blending the sauce after it's cooked
Ingredients
- 2 tablespoons Butter, salted
- ½ cup Yellow onion
- 1 clove Garlic, minced
- 2 Medium Carrots, peeled and diced (about 1 ½ cups diced)
- ½ teaspoon Dried Oregano (or dried Marjoram)
- 1 tablespoon All purpose Flour, unbleached
- ½ cup tomato sauce
- 1 cup Chicken broth or stock (or Vegetable broth or stock)
- ½ teaspoon Salt
- ½ teaspoon Ground black pepper
Instructions
- Peel and dice the carrots. Peel and dice the onion. Mince the garlic.
- Preheat a medium pot over medium-low heat. Add the butter to melt. Then add the carrots, onions, and garlic and turn the heat up to medium-high heat. Stir and cook for 4-5 minutes until the onions are translucent.
- Add the dried oregano and the flour. Stir to combine. Then add the tomato sauce and the broth. Bring to a simmer, then turn the heat down to the lowest setting and cook covered for 10-15 minutes until the carrots are fork-tender.
- Transfer the sauce to a blender, blend the sauce until smooth.
- To serve, mix with pasta or pour over your favorite protein!