Sous Vide Carrots with Spiced Yoghurt

by Tenina Holder
posted 18 Jun, 2020 (last updated 23 Jun, 2020)
  • Serves icon
  • Total Time icon
    Total Time
    1hr 10mins
  • Calories icon

These Sous Vide Carrots with Spiced Yoghurt will steal the spotlight from any main course. Their bright orange color, punctuated by pomegranate seeds, served on a bed of spiced yogurt will allure everyone before they even taste them. They're moist and tender without becoming overcooked – the ultimate goal of sous vide. For the yoghurt, don't forget to season to taste, and add any fresh herbs you might have on hand to really give it a boost.



  • Baby carrots icon
    Baby carrots
    10.58oz/300g (about 1¼ cups)
    rinsed, trimmed
  • Onion icon
    1 (4.94oz/140g)
  • Pomegranate icon
    about ½ unit (2.73oz/78g)
    seeds of
  • Honey icon
    2 tbsp (1.46oz/41g)
  • Cumin seeds icon
    Cumin seeds
    about ½ tsp (0.04oz/1g)
  • Pink himalayan salt icon
    Pink himalayan salt
    2 pinches
  • Black pepper icon
    Black pepper
    2 pinches
  • Extra virgin olive oil icon
    Extra virgin olive oil
    1 tbsp (0.50fl oz/13g)
  • Water icon
    as needed
  • Garlic clove icon
    Garlic clove
  • Extra virgin olive oil icon
    Extra virgin olive oil
    0.74fl oz/20g (1½ tbsp)
  • Greek yogurt icon
    Greek yogurt
    7.05oz/200g (about ¾ cup)
  • Ground cumin icon
    Ground cumin
    about ½ tsp (0.04oz/1g)
  • Fresh herbs icon
    Fresh herbs
    4 tbsp (about 2.12oz/60g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed


  1. Place all the carrot ingredients into a stasher bag and lay flat in the varoma dish
  2. Fill the Thermomix bowl to the 1L mark with water
  3. Fit TM5 bowl to TM5
  4. Steam - approx 1 hr, varoma, speed 3
  5. Test for tenderness, you want them soft enough, without falling apart
  6. To make the spiced yoghurt, place onion garlic and EVOO into the Thermomix bowl
  7. Chop - approx 3 sec, speed 5
  8. Sauté - approx 5 min, varoma, speed 1
  9. Cool slightly before adding to the yoghurt and seasoning
  10. Stir together to combine
  11. Serve honey carrots on a bed of spiced yoghurt, drizzle with EVOO and garnish with herbs and pomegranate seeds

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