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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!

Prep Time
10 mins
Cook Time
10 mins
Servings: 6 servings
Course: Condiments
Cuisine: American , Brazilian

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

    Cup of Yum
  1. Peel and dice the carrots. Peel and dice the onion. Mince the garlic.
  2. 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.
  3. 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.
  4. Transfer the sauce to a blender, blend the sauce until smooth.
  5. To serve, mix with pasta or pour over your favorite protein!