Sweet n’ Creamy Carrot Sauce

I LOVE creating innovative sauces to pair with my food! They can perform many tasks including helping moisten dry elements of a dish, add flavour to food cooked in very little oil, create visual drama on your plate and, well, they taste so damn good!

At school, I have the luxury of playing with my food most days, experimenting under the guidance of some of the world’s best chef instructors…. However, on the particular day this sweet n’ creamy carrot sauce was born, it was mayhem in the kitchen! Another sauce that was supposed to be prepared, wasn’t. It slipped under the radar straight off the page of my classmates and my agenda, whoopsies! So when it came time to plate and serve our food, visualise me, scrambling Masterchef-style in our walk-in (AKA ‘pantry) to find something – anything – that could work. The recipe below is what I came up with and wow, it’s a cracker (AKA a ‘winner’).

I hope you enjoy this sauce, it’s easy to make, super affordable and very, very good for you. It won’t take very long to make – trust me, I know from experience, and your body will thank you because carrots are easy to digest for most, given their non-starchy makeup. The coconut milk is a great healthy fat to include in your diet every now and as well. The oil is minimal, and if choosing organic extra virgin olive oil, then you’re doing great things to support your heart and organs. If using salt to flavour this a little more, then always, always use a sea salt – I prefer Celtic or Pink Himalayan for the minerals and vitamins they house.

I like to pair this carrot sauce with a piece of freshly cooked fish, tempeh or chicken. My husband thinks it makes a great health-supportive pasta sauce, and my dad enjoys this with his fried eggs instead of the typical (slightly boring) full fat hollandaise fried eggs are often served with when dining out. Taking it a step further, you could add a cup (or so) of vegetable stock, blend then toss in chickpeas and a few pieces of seared tofu to turn this into a yum-tastic soup to enjoy during Meatless Monday.

The choice is endless and the time is now to make it! Bon appetit 🙂

Sweet n’ Creamy Carrot Sauce

Sweet n' Creamy Carrot Sauce
Recipe type: Sauces,Quick and easy
Cuisine: Sauce
  • 2 lbs/1 kilo of fresh carrots (organic is best and you can use coloured carrots too)
  • ½ cup organic, full fat coconut milk (or any milk of your choice)
  • ¼ cup freshly squeezed orange juice
  • 1 tbsp extra virgin olive oil
  1. Peel and chop carrots into 1 inch rounds.
  2. Boil, covered for 20-25 minutes or until tender.
  3. Drain carrots and place in high speed blender with coconut milk, orange juice and oil. Puree until smooth and taste to test before adding sea salt (you can also add a little pepper if you like)
  4. Pour into saucepan to re-heat at a later time if not serving straight away.
  5. Enjoy!


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