This week, the #SundaySupper group is sharing ways to use up Thanksgiving leftovers!

Shawn and I eat at my parents’ house so I don’t usually have leftovers to deal with. I wish that I did! I wouldn’t turn them into something else though – I’d just eat Thanksgiving dinner again and again until they were gone. Or at least until all that was left as turkey, which I’d throw into a big pot of soup or cassoulet.

Give leftover carrots new life by whipping them and topping them with sriracha butter.[shareaholic app=”share_buttons” id=”4705936″]

Ok, I’d do something with the carrots. They seem to be a staple at every holiday meal, but I don’t know if anyone actually eats them, so they’re usually left over in massive quantities. (Why would you when there are so many other amazing vegetables, like roast Brussels sprouts with cranberries, to choose from or when you can just fill up on stuffing?) They’re boring enough the first time around, but reheated? They’d probably just get shoved to the back of the fridge where I’d forget about them until trash night.

These whipped carrots are delicious enough to make in their own right, but if you have leftovers to start from you’re already halfway there! Just throw them into the blender with some coconut milk and whip them until they’re nice and smooth (it only takes a few seconds), then top them with sriracha butter that’s spicy enough to balance out the sweetness of the carrots without being super hot.

These whipped carrots definitely have an Asian influence, but they’re pretty versatile. Try them with roast chicken thighs (or leftover turkey) or a piece of grilled fish for an easy and healthy weeknight meal.

Leftover Carrots

Yields 4

Whipped Carrots with Sriracha Butter #SundaySupper

Give leftover carrots new life by whipping them with coconut milk and topping them with spicy sriracha butter. Leftover sriracha butter can be kept in the refrigerator (wrap it in plastic wrap) and is delicious on grilled fish or potatoes.

10 minPrep Time

5 minCook Time

15 minTotal Time

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  • 1 pound cooked carrots (about 4 cups)
  • 1/4 cup canned coconut milk
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon sriracha sauce
  • 1 tablespoon fresh lime juice
  • 1 pinch sea salt


  1. Combine the carrots and coconut milk in a blender; blend on high until smooth. Transfer to a saucepan and cook over medium heat until warm, about 5 minutes.
  2. Meanwhile, in a small bowl combine the butter, sriracha, lime juice, and salt. Mix well to combine.
  3. Top the carrots with sriracha butter, to taste.


Main Dish:

Side Dishes:


Condiments & Sauces:


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