Vegetables+-+carrots

= Carrots =


 * Gingered Carrot Soup **
 * Moosewood Cookbook, page 22**
 * Spiced Carrot & Kumara Soup **
 * The Australian Women's Weekly NZ Edition, July 2014, page 140**
 * Thai Carrot Salad **
 * Black Dog Cottage Cookbook, p53 (Adie McClelland)**
 * Roast baby Carrots with cumin & fennel **
 * Zest, The Press, August 19 2015**
 * Carrot & ginger energy balls **
 * Zest, The Press, August 19 2015**
 * French carrot salad **
 * Zest, The Press, August 19 2015**

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 * Gingered Carrot Soup **
 * Moosewood Cookbook, page 22**

2 lbs carrots 4 cups water 1 Tbspn butter or oil 1 1/2 cups chopped onion 2 medium garlic cloves, minced (or chopped) 2 Tbspns freshly grated ginger 1 1/2 tsp salt 1/4 teaspn each: cumin;ground fennel;cinnamon;all spice;dried mint 3 to 4 Tablespoons of fresh lemon juice 1 cup lightly toasted cashews optional: buttermilk to drizzle on top
 * Ingredients**

Peel and trim carrots and cut them into 1 inch chunks. Place in a medium saucepan with the water, cover, and bring to a boil. Lower the heat and simmer until very tender (about 10-15 mins depending on the size of the carrot pieces)

Meanwhile heat the butter/oil in a small skillet. Add onions and sauté over medium heat for about 5 mins. Add garlic, ginger, salt and spices. Turn heat to low, and continue to sauté for another 8 to 10 minutes, or until everything is well mingled and the onions are very soft. Stir in lemon juice.

Use a food processor or blender (stick) to purée everything together (including the toasted cashews if you're using them) You will need to do this in several batches. Transfer the purée to a pot and heat gently just before serving. If desired, pass a small pitcher of buttermilk, for individual drizzlings.

NB: I've halved the recipe (quantity of carrots and water) but kept the spices/other ingredient quantities as is and it's tasted good too.

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 * Raw carrot hummus **
 * Annabel Langbein: Through the season TV show**

5 cups grated carrot (about 20 little spring carrots) - they can be grated in the food processor - everything can be done in the food processor 1/2 cup tahini 1/2 cup blanched almonds 2 cloves garlic, roughly chopped 2 teaspoons ground cumin 2 teaspoon smoked paprika salt & pepper 1/2 cup orange juice 1 Tablespoon lemon juice 1/4 cup olive oil
 * Ingredients**

whiz all together.

swap the blade and put slicing blade in


 * Spiced Carrot & Kumara Soup **
 * The Australian Women's Weekly NZ Edition, July 2014, page 140**

2 medium onions, chopped coarsely 5 medium carrots, chopped coarsely 3 small kumar, chopped coarsely 1 Tablespn ground coriander 2 teaspns cumin seeds 1/2 teaspns dried chilli flakes 1 litre (4 cups) salt-reduced chicken stock 2 cups water
 * Ingredients**

3/4 cup greek-style yoghurt for serving

Place onion, carrot, kumara, ground coriander, cumin, chill, stock and the water in a 4.5 litre (18 cup) slow cooker. Cook, covered on Low for 8 hours. Cool soup for 10 minutes. Use a food processor or blender (stick) to blend or process soup in batches until smooth. Return the soup to the cooker. Cook covered on High for 20 minutes or until hot. Season to taste.

Serve with yoghurt. <><><><><><><>


 * Thai Carrot Salad **
 * Black Dog Cottage Cookbook, p53 (Adie McClelland)**

Serves 4

4 large carrots, grated in a food processor 1 red capsicum, julienned 1 bunch spring onions, julienned 1 bunch coriander, chopped 1 bunch mint, chopped handful of peanuts, dry fried and chopped 1 - 2 teaspoons toasted sesame seeds for garnish

3 Tablespns grapeseed oil 1 Tablespn rice vinegar 1 teaspn fish sauce
 * Dressing**

Put all the salad ingredients into a large bowl. Pour over the dressing. Don't make it too wet. Tip out onto a large flat plate and garnish with toasted sesame seeds.
 * Method**

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**Roast baby Carrots with cumin & fennel**
 * Zest, The Press, August 19 2015**


 * Serves 4 as a side dish or as part of an antipasto platter**
 * Preparations: 5 mins**
 * Cooking: 20 mins**

16 trimmed baby carrots, scrubbed, dried 1 Tablespoon extra virgin olive oil 1 teaspoon whole cumin seeds 1 teaspoon whole fennel seeds

Preheat the oven to 200 degrees celcius & line a roasting dish with baking paper. Put the carrots in a bowl with the oil & toss to coat. Tip out on to the prepared tray & roast for 15 mins, turning once or twice. Remove the carrots from the oven & sprinkle the seeds over. Turn the carrots to coat, then return the tray to the oven & roast for another 5 - 10 mins, until the carrots are 'al dente' & starting to crisp at the ends. Serve hot or at room temperature.

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 * Carrot & ginger energy balls **
 * Zest, The Press, August 19 2015**

Think of these as a slightly more healthy alternative to traditional carrot cake. There's little refined sugar (except for what coats the crystallized ginger), no added oil & lots of raw carrot.
 * Makes around 16 -18 balls**
 * Preparation: 15 mins**

1 cup loosely packed grated carrot (about 2 medium carrots) 1/2 cup dates, roughly chopped 1.2 cup crystallised ginger, roughly chopped 1/2 cup ground almonds 3/4 cup desiccated coconut, plus extra for rolling (allow 1/2 cup extra)

Squeeze the grated carrot to remove any excess moisture. Put all the ingredients except the extra coconut into a food processor & whiz until it all clumps together. Put the extra coconut into a shallow bowl. Form teaspoonfuls of the mixture into balls, then roll in the coconut.Store in the fridge.

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 * French carrot salad **
 * Zest, The Press, August 19 2015**


 * Serves 4-6**
 * Preparation: 10 mins**

1 clove garlic, crushed to a paste with a good pinch of salt 1/4 cup lemon juice 1 1/2 teaspoons dijon mustard 1/2 teaspoon honey 1/2cup extra virgin olive oil 4 medium carrots, peeled, finely shredded

to make the dressing, put the garlic, salt & lemon juice in a lidded jar and shake well. Add the mustard & honey & shake again. Add the oil and shake until it has emulsified. Taste - it should be slightly sharp. Put the shredded carrots in a large bowl & pour over half the dressing. Toss gently, then drizzle over the rest of the dressing if you think it needs it. The carrots should be damp, not drowned. Serve immediately or keep well covered in the fridge for a day.