The-Cookingpot.com

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.

Servings	Prep Time
6-8people	15minutes

Cook Time

45-60minutes

Servings	Prep Time
6-8people	15minutes

Cook Time

45-60minutes

Ingredients

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

Instructions

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