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Healthyish Cinnamon Ginger Carrot Soufflé

gold spoon lifting a piece of cinnamon ginger carrot souffle from a baking dish.
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This light and fluffy cinnamon ginger carrot soufflé is a pretty, perfectly-spiced side dish for any holiday celebration. Lightly sweetened and made with less butter than traditional versions, it's a little healthier while just as delicious! (vegetarian, gluten-free option)

Ingredients

Scale
  • 6 cups carrots (about 1.5 lbs)
  • 6 fresh egg whites
  • 1/4 tsp cream of tartar
  • 1/2 cup brown sugar
  • 3 tbsp white whole wheat flour (or ap flour or gluten-free alternative)
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1/4 tsp salt
  • 3 tbsp butter
  • 1/4 cup plain Greek yogurt

Instructions

  1. Heat oven to 350°F. Lightly grease a 3-quart baking dish. (I used a deep 9-inch square dish).
  2. Peel carrots and cut into 1 to 2-inch pieces. Add to a large saucepan and fill with enough water to cover carrots completely. Bring to a boil and simmer 10-15 minutes, or until tender. Drain.
  3. Meanwhile, in a stand mixer or in a large bowl with a hand mixer, beat egg whites and cream of tartar until stiff peaks form.
  4. Add drained carrots to a blender or food processor. Blend until smooth.
  5. Add remaining ingredients except for beaten egg whites. Blend until smooth.
  6. Gently spoon carrot mixture into the bowl with egg whites and fold in until completely incorporated, trying to retain as much volume in the egg whites as possible.
  7. Gently spoon the mixture into prepared baking dish. Bake at 350°F for 40-50 minutes or until puffed and lightly golden on top. Remove from oven and dust lightly with powdered sugar and/or cinnamon before serving (optional).

Notes

  • Use fresh egg whites, not the kind in the carton. Carton egg whites will not whip up to form peaks like we want here. Alternately you can use whole eggs (see variations below).

Recipe Variations

 

  • Gluten free: Use your favorite cup-for-cup gluten-free flour.
  • Fresh ginger: Use 1/2 teaspoon of fresh grated ginger.
  • Whole eggs: You can use 3 whole eggs in place of the egg whites. You can add them straight to the blender with the brown sugar and other ingredients. The resulting dish won't be as fluffy as with egg whites, but it will taste delicious!
  • Dessert: To make this a desert dish, add an additional 1/4 to 1/2 cup of brown sugar and serve with whipped cream!

Make Ahead Instructions

  • You can cook the carrots up to three days in advance and store them in the refrigerator.
  • Alternately, you can do all of the steps up until baking one day in advance. Store the unbaked soufflé in the refrigerator, tightly covered. You may need to add a little more time to the baking if you're cooking it from the refrigerator.
  • Store any leftovers in the refrigerator in an airtight container for up to 4 days.

Keywords: cinnamon carrot soufflé, healthy carrot soufflé

Find it online: https://livelytable.com/cinnamon-ginger-carrot-souffle/