If you have ever had carrot souffle you know how delicious this side dish, which goes great with chicken, meat or fish. My wife asked me to make carrot souffle with sour cream. She is 100% dedicated to eating a paleo diet, so I went online to find an easy paleo carrot souffle with sour cream recipe.  I found a paleo carrot souffle recipe at Primalpalate.com, but it didn’t contain sour cream since dairy is forbidden in the paleo diet.  Then I found a carrot souffle with sour cream recipe at Cookinglight.com, but it contained ingredients banned on the popular caveman diet, so what to do?

I took the best paleo-approved ngredients of both recipes and created an easy paleo carrot souffle with sour cream recipe that has the moistness of a milk-based carrot souffle, and is 100% dairy-free and so delicious.

Hint: I replaced the dairy sour cream with non-dairy sour cream, which is paleo approved in small amounts, since it is not 100% paleo.

By using kosher pareve non-dairy sour cream and margarine, you can make this into a kosher paleo carrot souffle with sour cream recipe.

Print Recipe

Easy Paleo Carrot Souffle with Sour Cream

This is an easy-to-make Paleo Carrot Souffle with Sour Cream that is moist, delicious, dairy-free and kosher. Since the sour cream used in this recipe is dairy-free, this is a Kosher pareve recipe, and this delicious side dish can be served with a meat or dairy meal.

Prep Time

15 minutes

Cook Time

45-60 minutes

Servings

people

Ingredients

• 2 Lbs Raw Carrots. peeled and chopped into large chunks. You can also use 7 cups of shredded carrots to save prep time.
• 1/2 Cup Organic Coconut Oil
• 2/3 Cup Coconut sugar
• 1/4 Cup non-dairy sour cream
• 2 Tbls Lemon Juice
• 3 Large Eggs
• 2 Tbls non-dairy margarine, melted
• 1 tsp baking powder
• 1/4 tsp Ground Cinnamon
• 1 Tbsp Coconut Flour
• 1 Tbsp Pure Vanilla Extract
• 1 tsp Salt

Prep Time 15 minutes Cook Time 45-60 minutes Servings people Ingredients 2 Lbs Raw Carrots. peeled and chopped into large chunks. You can also use 7 cups of shredded carrots to save prep time. 1/2 Cup Organic Coconut Oil 2/3 Cup Coconut sugar 1/4 Cup non-dairy sour cream 2 Tbls Lemon Juice 3 Large Eggs 2 Tbls non-dairy margarine, melted 1 tsp baking powder 1/4 tsp Ground Cinnamon 1 Tbsp Coconut Flour 1 Tbsp Pure Vanilla Extract 1 tsp Salt

Instructions

1. Preheat oven to 350°.
2. Cover carrots in pot of water and boil until fork tender.
3. Put carrots in a food processor and pulse until smooth.
4. Add coconut oil through salt to carrots, and pulse until all ingredients are blended.
5. Coat 2 qt round baking dish with olive oil
6. Spoon mixture into a 2-quart baking dish.
7. Bake at 350° uncovered for 45-60 minutes. Souffle should be set and firm to the touch