Carrot Puree

Naturally sweet in flavour, the brightest orange in colour, ideal for soups, baby foods and nutritious smoothies.

Earliest records describe purple carrots... not orange carrots!

Historical documents and paintings reveal that carrots were first grown as medicine, not food, for a variety of ailments. The modern orange carrot was developed and stabilized by Dutch growers in the 16-17th century. A tale, probably fictional, has it that the orange carrot was bred in the Netherlands in the seventeenth century to honour William of Orange. The cheap and accessible orange root was constantly popular as a staple food throughout Victorian times and became even more so during the two World Wars when other food sources became scarce.

This popular veggie enjoyed both raw and cooked is an excellent source of vitamin A, providing more than 200% of your daily requirement in just one carrot. Carrots also are loaded with beta-carotene, a compound that is naturally converted to vitamin A when consumed. The deeper orange the carrot, the more beta-carotene you’re getting. There is some truth to the connection between eating carrots and good eyesight. It’s the high levels of beta carotene that provide the overall benefit to eye health.



Soups, baby food, smoothies, in cakes and muffins, and added to fresh pasta enhances flavor, color and nutrition.

Pictured: Carrot Cake

Purees - Extraordinary

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