Recipe: Sweet & Savory Carrot Yogurt


The Stone Barns Center for Food and Agriculture is one of the coolest places in New York. From the food education to the hundreds of animals grazing and roaming the property, it is an experience not to be missed…by kids or adults.  They have a fabulous restaurant (that I would not bring a baby to) and cafe (that is very kid friendly) called Blue Hill, both full of foods prepared straight off the farm.  Blue Hill recently released a line of yogurts, including carrot, butternut squash, tomato and beet.  The idea of a vegetable yogurt instantly got my wheels turning.  I add yogurt to so many of our vegetable mashes and purees already, why not experiment with a real vegetable yogurt as well?

Here I’ve created a sweet and savory carrot version that is so, so good.  When mixed with orange juice, maple syrup, spices and yogurt, the carrots take on a whole new life.  One that is less carrot-y and more bright, fresh, and clean.  This a great way to have kids experiment with vegetables in a fun and tasty way.  I’ve left the carrots a bit coarse for texture, but you can easily puree them until silky smooth.  You can layer with yogurt or mix the yogurt right in for a nice even consistency.  You can eat this for a snack, as a side dish, or for no reason at all.  It would also be great in carrot cake or muffin batter, as the base for sauces and dips, or dolloped onto soup.  The possibilities are endless.

Sweet & Savory Carrot Yogurt 

9 months + up

Makes 2 cups

  1. 2 tablespoons extra-virgin olive oil

  2. 1 lb. carrots, peeled and cut into thin rounds

  3. 1 cup orange juice

  4. 2 tablespoons pure maple syrup

  5. 1/2 teaspoon cinnamon

  6. 1/4 teaspoon ginger powder

  7. 1/4 teaspoon salt

  8. 1 cup yogurt of choice (I used Greek, but plain would be great as well)

Heat oil in large skillet over medium-high heat until shimmering. Cook carrots, stirring occasionally, until golden brown, 12 to 14 minutes. Whisk orange juice, maple syrup, cinnamon, ginger and salt in small bowl until blended. Add mixture to skillet and cook covered, stirring occasionally, over medium-low heat until carrots are fork tender, about 12 to 14 minutes.  Uncover, return heat to high and cook for a few more minutes until liquid has reduced and created a thick syrup.  Remove from heat and place carrot mixture in a food processor.  Puree until desired consistency.  Either add yogurt to mixture and continue to puree, layer yogurt with carrot puree in a separate bowl, or stir the carrots and yogurt together until even mixed.


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© 2019 Danielle Krupa