Carrot Recipes

  Printable Cookbook

Carrot and Orange Soup

Carrot and parsnip Cake (thanks Mum)

Roasted Vegetables With Cardamom

Moroccan Carrot Salad

Carrot and Orange Soup

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2 tsp oil

400g chopped carrots      1 litre chicken stock

1 large onion, chopped     1 tsp curry powder

juice of two oranges       1 clove garlic, crushed

2 tsp grated orange zest     black pepper

Garnish

6 thin slices of orange

6 sprigs of mint

½ cup non-fat natural yoghurt

Heat oil in a saucepan.

Add carrots and onion, sweat gently for 10 mins.

Add juice, zest, stock, curry powder, garlic and pepper.

Simmer until carrots are tender.

Cool slightly, then puree using a food processor or blender.

This soup is very versatile. To serve hot, reheat and serve in individual bowls with a spoonful of yoghurt and garnished with thin slices of orange and a sprig of mint. To serve cold, chill it well and garnish in the same manner.

Thank you Pam!

Carrot and parsnip Cake (thanks Mum)

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3 eggs

8 fl oz sunflower oil

7 ½ oz soft brown sugar

6 oz self raising flour

1 teaspoon bicarbonate of soda

Pinch of salt

2 teaspoons of cinnamon

3 oz of chopped pecans or mixed nuts

5 ½ oz grated carrot

1 ½ grated parsnip

4oz cream cheese

1oz butter

4 oz icing sugar

2 teaspoons of orange juice

Heat the oven to 180c/gas mark 4

Grease a 9 inch cake tin.

Mix together the eggs, oil and brown sugar in a large bowl, add the sifted flour, soda, salt and cinnamon. Beat with electric beaters until smooth. Add the nuts and carrots, parsnips and stir well. Pour the mixture into the tin and bake for 45 minutes or until a skewer comes out clean. Let cool for at least 20 minutes.

Beat the cream cheese, butter and sugar and orange juice until the mixture is smooth. Spread over the cake and sprinkle with a few extra chopped pecans.

Enjoy!

Roasted Vegetables With Cardamom

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Serves 6-8

400 g carrots
400 g parsnips
400 g swede
150 ml extra-virgin olive oil
4 cardamom pods, lightly crushed
1 tablespoon honey
Salt and pepper

Preheat oven to 200°C/ 400°F/ Gas Mark 6. Peel all of the vegetables. Quarter the carrots and parsnips lengthways. Cut the Swede into chunks. Heat the olive oil in a roasting tin and add the vegetables, turning them to coat well. Roast for around 30 minutes, turning a couple of times. Add the crushed cardamom pods and honey to the vegetables. Turn to coat evenly. Return to the oven and bake for a further 30 minutes until the vegetables have browned. Transfer to a serving dish and sprinkle with salt and pepper.

Moroccan Carrot Salad

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2 x large carrots, cut into wedges.
1 handful, black olives.
6 x radish, sliced thinly.
1 x clove garlic, chopped.
¼ teaspoon of paprika.
½ teaspoon of ground cumin, or ½ teaspoon of cumin seeds.
1 pinch cayenne pepper.
1 pinch cinnamon.
1 teaspoon salt.
1 x parsley, sprigs, chopped.
1 x fresh lemon, squeezed.
¼ cup of oil, olive.

Bring a pan of water to the boil.
Add the carrot’s and cook until tender and then rinse them with cold water.
Drain the carrots and mix with the olives and radishes.
Mix the rest of the ingredients, including the chopped parsley and garlic, to create a marinade.
Pour the marinade over the carrot, olives and radishes and serve.