Roasted Carrot Ginger Puree

Name: Roasted Carrot Ginger Puree
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Cuisine: Vietnamese
Ingredients: 1¼ lb (570 g) medium carrots, peeled and cut into 1-inch (2.5 cm) pieces, peeled and cut into 1-inch pieces; 3 tablespoons (30 g) fresh ginger, peeled and sliced, peeled and sliced into thin rounds; 2 tablespoons (30 ml) extra virgin olive oil, divided; ½ teaspoon (2½ ml) kosher salt; ¾ cup (180 ml) unsweetened coconut milk (full-fat canned); 3 tablespoons (45 ml) fresh lime juice; 1 tablespoon (15 ml) fish sauce; 1 clove (5 g) garlic clove, minced, minced; white pepper

From the MyKitchenBank Kitchen

A silky, naturally sweet Vietnamese-inspired dressing made from oven-roasted carrots and fresh ginger, finished with coconut milk, lime juice, and fish sauce. The roasting deepens the carrots' flavor while the ginger adds warmth and spice. Perfect drizzled over spring rolls, grilled vegetables, noodles, or as a dipping sauce. Dairy-free and naturally vibrant.

Prep: 10 min
Cook: 25 min
Wait: 10 min
Total: 45 min
Makes: About 1¼ cups (300 ml)

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Steps

Before you start

Preheat your oven to 425°F (220°C)
Gather all ingredients—this comes together quickly once the carrots are roasted
Have a blender or food processor ready

1
Roast carrots and gingerOven 425°F / 220°C
- On a sheet pan, toss the carrot pieces and sliced ginger with 2 tablespoons (30 ml) olive oil and ½ teaspoon (2.5 g) kosher salt, spreading them in a single layer.
- Roast in the preheated 425°F (220°C) oven for 20–25 minutes, stirring halfway through, until the carrots are very tender and the edges are caramelized and slightly browned.
- The ginger should be soft and fragrant.
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Ready when: Carrots are very tender when pierced with a fork; edges are golden and slightly caramelized
Tip: Don't skip stirring halfway—this ensures even browning and prevents burning on the bottom
2
Cool briefly
- Remove the sheet pan from the oven and let the roasted carrots and ginger cool for about 10 minutes on the pan.
- This cools them just enough to handle safely without losing too much of their warmth, which helps the blender process them smoothly.
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Ready when: Carrots and ginger are warm but cool enough to touch safely
Tip: Don't cool them completely—they will blend more smoothly while still warm
3
Blend base
- Transfer the warm roasted carrots and ginger to a blender or food processor.
- Add the minced garlic, ¾ cup (180 ml) unsweetened coconut milk, and 3 tablespoons (45 ml) fresh lime juice.
- Blend on high until completely smooth, about 1–2 minutes, scraping down the sides as needed.
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Ready when: Puree is completely smooth with no visible carrot or ginger chunks
Tip: If the mixture is too thick, add a little water (1 tablespoon at a time) to reach your desired consistency
4
Season to taste
- Pour the blended puree into a bowl.
- Stir in 1 tablespoon (15 ml) fish sauce and a pinch of white pepper.
- Taste and adjust: add more lime juice for brightness, more fish sauce for umami, or a touch more salt if needed.
- The flavor should be balanced—sweet from carrots, warm from ginger, bright from lime, and savory from fish sauce.
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Ready when: Dressing tastes balanced with all four flavor profiles—sweet, warm, bright, and savory
Tip: Add fish sauce gradually—it's potent. You can always add more, but you can't remove it

Good to know

Tips

Roasting the carrots instead of using raw or steamed ones concentrates their natural sweetness and creates subtle caramel notes that make this dressing special.
This puree works as a dressing for spring rolls, rice bowls, grilled vegetables, noodle salads, or alongside roasted chicken or fish.
For a thinner drizzle sauce, whisk in a little more coconut milk or water after blending.
If fish sauce is too strong for your taste, start with ½ tablespoon and taste before adding the full amount.

Make ahead

Yes. The puree can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Stir well before serving, and thin with a little water if it has thickened.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 1 month in a freezer-safe container. Thaw overnight in the refrigerator and whisk to recombine before serving.

Substitutions

unsweetened coconut milk (full-fat canned) → Heavy cream or Greek yogurt. Use the same volume. The result will be richer and less dairy-free, but equally creamy. Yogurt will add slight tang.
fish sauce → Tamari or soy sauce. Use the same volume. You'll lose some of the distinctive funk, but gain a familiar salty-umami flavor. Add a squeeze more lime to compensate.
fresh lime juice → Rice vinegar or fresh lemon juice. Use the same volume. Rice vinegar adds a milder tang; lemon juice is more acidic, so start with 2 tablespoons and add to taste.
fresh ginger, peeled and sliced → Fresh turmeric (same amount) or ½ teaspoon ground turmeric. Creates an earthier, slightly less spicy profile with anti-inflammatory warmth. Ground turmeric is more concentrated, so use less.