Carrot Soufflé

• 2 lb (1 kg) carrots
• ½ cup margarine, cut in chunks

Slicer: Cut carrots 1 inch shorter than feed tube. Slice, using medium pressure. Cook in boiling salted water until tender, 10 to 15 minutes. Drain well.

Steel Blade: Process carrots with margarine until puréed, 20 to 30 seconds, stopping machine to scrape down sides as necessary. Add remaining ingredients and process until blended, about 15 seconds.

Pour into spra