Carrot and Ginger Cream creamy and versatile, perfect as a clever base to dress pasta, fill pies and enrich simple dishes with few ingredients.
There are recipes created to simplify everyday cooking without sacrificing flavor. This carrot and ginger cream is one of those go-to preparations to always have on hand: few ingredients, a straightforward method and a surprisingly versatile result. It is not a velouté nor a soup to be served hot by the spoonful, but a creamy base designed to turn into a sauce, filling or binding element as needed.
It’s one of those smart recipes, ideal when you have little time but still want something homemade. It’s great for meal prep, stores easily in the fridge and can be used in different ways throughout the week: to finish pasta, fill savory tarts, enrich vegetable and grain fillings or simply as a spread for sandwiches and flatbreads.
An essential cream made for everyday cooking, showing how a few well-balanced elements are enough to get a practical, elegant and incredibly useful preparation.
At the bottom of the recipe, in the FAQ section, I answered some questions about this preparation. If you have other doubts or curiosities, leave a comment or use the contact form found at the end of the page.
Other savory cream recipes you might like:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 123.64 (Kcal)
- Carbohydrates 10.36 (g) of which sugars 4.77 (g)
- Proteins 2.11 (g)
- Fat 8.82 (g) of which saturated 0.73 (g)of which unsaturated 0.15 (g)
- Fibers 2.97 (g)
- Sodium 207.44 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz carrots (about 3 cups chopped — ~6–7 medium carrots)
- 1/4 cup spreadable fresh cheese (cream cheese) — about 2 oz
- 1 tsp ground ginger
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste black pepper
Tools
- Peeler
- Pot
- Blender
Recipe for Carrot and Ginger Cream
Start preparing the carrot and ginger cream by washing the carrots and peeling them with a vegetable peeler.
Cut them into pieces roughly the same size so that they cook evenly.Place the carrots in a small pot and cover them with water.
Cook them for 15–20 minutes or until they are soft.
Drain them and let them cool slightly.
Put the carrots into the blender.
Season with salt and black pepper, then add the ginger.
Continue with the extra virgin olive oil, a clove of garlic with the core removed, and the spreadable fresh cheese.
OPTIONAL: my carrots still had their greens, so I added a few leaves. You can skip this step or replace the carrot tops with parsley.
Blend everything until you obtain a smooth and fairly dense cream, ideal for spreading. If using as a pasta sauce, loosen it slightly with a little cooking water.
Serve the carrot and ginger cream or store it in the refrigerator until ready to use.
Carrot and Ginger Cream: Fragrant and Easy
A simple and versatile preparation designed to simplify everyday cooking without giving up flavor. This carrot and ginger cream is a clever base to personalize and use in many ways, perfect to prepare in advance and have ready to add character even to the most basic dishes.
I also made Roasted Carrot Hummus with carrots.
FAQ (Questions and Answers)
Can I use the carrot and ginger cream as a pasta sauce?
Yes, it’s perfect for finishing pasta, especially short shapes or fresh pasta. Simply loosen it with a little cooking water to obtain a fluid and enveloping consistency.
Is it suitable for meal prep?
Absolutely yes. It keeps in the refrigerator for 2–3 days in an airtight container and is ideal to prepare in advance for multiple uses during the week.
Can I replace the spreadable fresh cheese?
You can replace it with another creamy fresh cheese with a mild flavor, keeping the same proportions so as not to alter the balance of the cream.
Pasta sauces – recipe collection
For questions, curiosities or if you want to collaborate with me, use the contact form below:
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