Savory Carrot & Sweet Potato Soufflé

Cooking Time

1 hour 15 minutes - 1 hour 35 minutes


6-8 servings


  • 2 lbs. combination of carrots and sweet potatoes (You could sub butternut squash for the sweet potatoes OR make it a carrot soufflé by using all carrots if you are on GAPS/SCD or if you do not eat sweet potatoes).
  • 1 quart homemade chicken broth or vegetable broth (If you need to use store-bought broth, Pacific organic vegetable broth is the only one I recommend).
  • 2 TBSP chopped onions
  • 3 pastured eggs
  • 1 TBSP coconut flour
  • ½ cup coconut oil or ghee (gently melted to liquid consistency)
  • 2 tsp lemon juice
  • 1.5 tsp good quality sea salt (Celtic Sea Salt, Real Salt or Himalayan Sea Salt).
  • 1 tsp ground sage (or more if desired)
  • 1/8 cup honey or Grade B maple syrup


  1. Peel the sweet potatoes and chop them and the carrots into chunks.
  2. Put into a big pot with the broth and cook for about 30 minutes or until soft.
  3. Strain the cooked carrots and sweet potatoes and put into a large mixing bowl or another big pot.
  4. Add the onions, eggs, melted coconut oil or ghee, lemon juice, sea salt, sage and honey or maple syrup.
  5. Puree with a stick blender (or put everything into a blender and blend).
  6. Pour mixture into a coconut oil-greased 2-quart soufflé dish (I simply used a 9 inch glass pie dish)
  7. Bake at 350 degrees for 45 – 60 minutes or until the center is firm to the touch and a knife comes out clean.


  • You could always make this less savory by omitting the sage and adding cinnamon instead.
  • Add other toppings in the mixture such as raisins, nuts or even coconut flakes!
  • I like this cold too! It goes well really with scrambled eggs. 
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