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These recipes courtesy of www.carrotrecipes.net.
Carrot Cupcakes
This recipe yields twelve 6 oz cupcakes.
Ingredients List:
2 cups of grated carrots.
2 cups of flour.
1 ½ cups of sugar.
1 cup of oil.
½ cup of chopped walnuts.
½ cup of shredded coconut meat.
3 medium eggs.
2 tablespoons of orange marmalade.
2 tablespoons of crushed pineapple.
2 teaspoons of baking powder.
1 teaspoon of baking soda.
½ teaspoon of cinnamon.
½ teaspoon of nutmeg.
¼ teaspoon of mace spice.
Frosting.
Directions:
Preheat your oven to 350°F (175°C).
Line each cup of a standard muffin pan with muffin liners.
Combine the grated carrots, sugar, oil and eggs. Set aside.
Sift together the flour, baking powder, soda, cinnamon, nutmeg and mace.
Gradually add the dry mixture to the carrot mixture.
Fold in the orange marmalade, crushed pineapple, chopped walnuts nuts and shredded coconut.
Spoon batter into prepared muffin pans.
Bake for 30 to 35 minutes, until done.
Allow to cool, then frost.
Ingredients List:
2 cups of grated carrots.
2 cups of flour.
1 ½ cups of sugar.
1 cup of oil.
½ cup of chopped walnuts.
½ cup of shredded coconut meat.
3 medium eggs.
2 tablespoons of orange marmalade.
2 tablespoons of crushed pineapple.
2 teaspoons of baking powder.
1 teaspoon of baking soda.
½ teaspoon of cinnamon.
½ teaspoon of nutmeg.
¼ teaspoon of mace spice.
Frosting.
Directions:
Preheat your oven to 350°F (175°C).
Line each cup of a standard muffin pan with muffin liners.
Combine the grated carrots, sugar, oil and eggs. Set aside.
Sift together the flour, baking powder, soda, cinnamon, nutmeg and mace.
Gradually add the dry mixture to the carrot mixture.
Fold in the orange marmalade, crushed pineapple, chopped walnuts nuts and shredded coconut.
Spoon batter into prepared muffin pans.
Bake for 30 to 35 minutes, until done.
Allow to cool, then frost.
| carrot-cupcakes.pdf |
Carrot Loaf
Ingredients List:
1 large egg.
1 ½ cups of flour.
1 cup of shredded carrots.
½ cup of white sugar, granulated.
½ cup of brown sugar, packed.
½ cup of vegetable oil.
½ cup of chopped nuts.
½ cup of raisins.
1 teaspoon of cinnamon.
½ teaspoon of baking soda.
¼ teaspoon of salt.
¼ teaspoon of baking powder.
Directions:
Stir together the flour, cinnamon, baking soda, salt and baking powder.
In a separate bowl, mix together the white and brown sugar, shredded carrots, vegetable oil and egg.
Combine the two mixtures, then add the chopped nuts and raisins.
Spoon the mixture into a greased and floured loaf pan (about 8*4*2 inches).
Bake at 350°F for about 60 minures, until a toothpick comes out clean.
Allow to cool for 15 minutes.
Store in an airtight container overnight.
Serve as desired.
1 large egg.
1 ½ cups of flour.
1 cup of shredded carrots.
½ cup of white sugar, granulated.
½ cup of brown sugar, packed.
½ cup of vegetable oil.
½ cup of chopped nuts.
½ cup of raisins.
1 teaspoon of cinnamon.
½ teaspoon of baking soda.
¼ teaspoon of salt.
¼ teaspoon of baking powder.
Directions:
Stir together the flour, cinnamon, baking soda, salt and baking powder.
In a separate bowl, mix together the white and brown sugar, shredded carrots, vegetable oil and egg.
Combine the two mixtures, then add the chopped nuts and raisins.
Spoon the mixture into a greased and floured loaf pan (about 8*4*2 inches).
Bake at 350°F for about 60 minures, until a toothpick comes out clean.
Allow to cool for 15 minutes.
Store in an airtight container overnight.
Serve as desired.
| carrot-loaf.pdf |
Carrot Marmalade
Ingredients List:
1 ½ lb of brown sugar.
3 cups of chopped carrots.
4 medium oranges.
1 large lemon.
Water.
Directions:
Chopped the carrots, oranges and the lemon.
Mix with sugar.
Allow to stand overnight.
In the morning, cook until the mixture gels.
Seal while hot.
1 ½ lb of brown sugar.
3 cups of chopped carrots.
4 medium oranges.
1 large lemon.
Water.
Directions:
Chopped the carrots, oranges and the lemon.
Mix with sugar.
Allow to stand overnight.
In the morning, cook until the mixture gels.
Seal while hot.
| carrot-marmalade.pdf |
Carrot Mousse
Ingredients List:
4 cups of carrots.
1 cup of chicken stock.
1 cup of cream.
4 medium eggs.
Nutmeg.
Salt and pepper.
Directions:
Peel the carrots.
Place the carrots and chicken stock in a pan and bring to the boil. Cover and simmer while stirring until the carrots are tender.
Puree carrots and stock in a blender until smooth.
Add the eggs and process again for about 45 secs.
Blend in the cream, nutmeg, salt and pepper.
Grease heatproof moulds and spoon in the puree to fill.
Cover each mould with foil and cook in a bain marie until the mousse sets (takes about 30 minutes).
Allow to rest for 7-8 minutes, then turn out gently.
Serve hot
4 cups of carrots.
1 cup of chicken stock.
1 cup of cream.
4 medium eggs.
Nutmeg.
Salt and pepper.
Directions:
Peel the carrots.
Place the carrots and chicken stock in a pan and bring to the boil. Cover and simmer while stirring until the carrots are tender.
Puree carrots and stock in a blender until smooth.
Add the eggs and process again for about 45 secs.
Blend in the cream, nutmeg, salt and pepper.
Grease heatproof moulds and spoon in the puree to fill.
Cover each mould with foil and cook in a bain marie until the mousse sets (takes about 30 minutes).
Allow to rest for 7-8 minutes, then turn out gently.
Serve hot
| carrot-mousse.pdf |
Carrot Muffins
Ingredients List:
2 medium eggs.
1 ½ cups of flour.
1 cup of grated carrots.
1 cup of sugar.
½ cups of oil.
¼ cup of orange liqueur.
¼ cup of raisins.
¼ cup of chopped pecans.
1 teaspoon of baking powder.
½ teaspoon of baking soda.
½ teaspoon of cinnamon.
½ teaspoon of nutmeg.
¼ teaspoon of salt.
Directions:
Preheat your oven to 350°F (175°C).
Prepare muffin tins with paper liners.
Heat the orange liqueur to just boiling.
Add the raisins and remove from heat.
Set aside and allow to soak.
Place the pecans in a food processor bowl to chop them. Remove and set aside.
Cut the carrots into chunks and chop coarsely.
Add sugar, oil and eggs.
Process until thoroughly blended.
Sift the dry ingredients together and add to processor bowl with the chopped pecans.
Process until the ingredients are moist.
Drain raisins and fold in by hand.
Fill the muffin tins two-thirds full.
Bake for 40 minutes.
2 medium eggs.
1 ½ cups of flour.
1 cup of grated carrots.
1 cup of sugar.
½ cups of oil.
¼ cup of orange liqueur.
¼ cup of raisins.
¼ cup of chopped pecans.
1 teaspoon of baking powder.
½ teaspoon of baking soda.
½ teaspoon of cinnamon.
½ teaspoon of nutmeg.
¼ teaspoon of salt.
Directions:
Preheat your oven to 350°F (175°C).
Prepare muffin tins with paper liners.
Heat the orange liqueur to just boiling.
Add the raisins and remove from heat.
Set aside and allow to soak.
Place the pecans in a food processor bowl to chop them. Remove and set aside.
Cut the carrots into chunks and chop coarsely.
Add sugar, oil and eggs.
Process until thoroughly blended.
Sift the dry ingredients together and add to processor bowl with the chopped pecans.
Process until the ingredients are moist.
Drain raisins and fold in by hand.
Fill the muffin tins two-thirds full.
Bake for 40 minutes.
| carrot-muffins.pdf |
Carrot Salad
Ingredients List:
1 ½ lb of carrots, peeled and grated.
¼ cup of non-fat mayonnaise.
2 ½ tablespoons of freshly-squeezed lemon juice
1 tablespoon of maple syrup.
Pinch of salt.
Directions:
In a bowl, mix together the mayonnaise, lemon juice, maple syrup and a pinch of salt.
Add the carrots, tossing to mix.
Allow to stand for about 45 minutes.
Serve.
1 ½ lb of carrots, peeled and grated.
¼ cup of non-fat mayonnaise.
2 ½ tablespoons of freshly-squeezed lemon juice
1 tablespoon of maple syrup.
Pinch of salt.
Directions:
In a bowl, mix together the mayonnaise, lemon juice, maple syrup and a pinch of salt.
Add the carrots, tossing to mix.
Allow to stand for about 45 minutes.
Serve.
| carrot-salad.pdf |
Carrot Sandwich Spread
Ingredients List:
¾ cup of finely grated carrots.
¼ ounce of cream cheese, softened.
1 stick of margerine, softened.
2 tablespoons of green olives.
2 tablespoons of grated onion.
Dash of white pepper.
Directions:
Mix all of the ingredients together throughly.
Chill the mixture in a refridgerator.
Spread into a sandwich, onto toast or however you desire.
¾ cup of finely grated carrots.
¼ ounce of cream cheese, softened.
1 stick of margerine, softened.
2 tablespoons of green olives.
2 tablespoons of grated onion.
Dash of white pepper.
Directions:
Mix all of the ingredients together throughly.
Chill the mixture in a refridgerator.
Spread into a sandwich, onto toast or however you desire.
| carrot-sandwich-spread.pdf |
Carrot Zucchini Bread
Ingredients List:
3 egg whites, whipped.
½ cup of applesauce, room temperature.
½ cup of orange juice, room temperature.
1 teaspoon of orange extract.
2 teaspoons of vanilla.
2 cups of zucchini, grated.
1 cup of carrot, grated.
3 cups of flour.
½ cup of sugar.
1 tablespoon of cinnamon.
½ teaspoon of salt.
½ teaspoon of baking powder.
½ teaspoon of baking soda.
Directions:
Preheat your oven to 350°F (175°C).
Prepare pans with cooking spray and flour.
In a suitably sized mixing bowl, combine the egg whites, applesauce, orange juice, orange extract, vanilla, grated zucchini and grated carrots.
In another mixing bowl, combine the flour, sugar, cinnamon, salt, baking powder and baking soda.
Mix wet ingredients with dry ingredients just until moistened.
Pour the batter into your pan and bake for 60 minutes.
3 egg whites, whipped.
½ cup of applesauce, room temperature.
½ cup of orange juice, room temperature.
1 teaspoon of orange extract.
2 teaspoons of vanilla.
2 cups of zucchini, grated.
1 cup of carrot, grated.
3 cups of flour.
½ cup of sugar.
1 tablespoon of cinnamon.
½ teaspoon of salt.
½ teaspoon of baking powder.
½ teaspoon of baking soda.
Directions:
Preheat your oven to 350°F (175°C).
Prepare pans with cooking spray and flour.
In a suitably sized mixing bowl, combine the egg whites, applesauce, orange juice, orange extract, vanilla, grated zucchini and grated carrots.
In another mixing bowl, combine the flour, sugar, cinnamon, salt, baking powder and baking soda.
Mix wet ingredients with dry ingredients just until moistened.
Pour the batter into your pan and bake for 60 minutes.
| carrot-zucchini-bread.pdf |
Carrot-Tofu Quiche
Ingredients List:
4 cups of sliced carrots.
2 cups of tofu, mashed.
¼ cup of water, from the carrots.
1 teaspoon of sea salt.
1 small onion, minced.
½ teaspoon of dill seed.
2 tablespoons of chopped parsley.
1 whole wheat pie crust.
2 tablespoons of sesame seeds.
Directions:
Steam the carrots until they are tender.
Blend together the tofu, water and salt. Use enough water to obtain a thick, creamy consistency like that of mayonnaise (the amount of water needed varies depending on the moisture content of the tofu).
Add the minced onion, dill and chopped parsley to the tofu cream. Mix thoroughly.
Spread the tofu-carrot mixture over the crust in a 7-inch by 11-inch baking dish.
Sprinkle with sesame seeds and bake at 350°F (175°C) for 40 minutes or until set.
4 cups of sliced carrots.
2 cups of tofu, mashed.
¼ cup of water, from the carrots.
1 teaspoon of sea salt.
1 small onion, minced.
½ teaspoon of dill seed.
2 tablespoons of chopped parsley.
1 whole wheat pie crust.
2 tablespoons of sesame seeds.
Directions:
Steam the carrots until they are tender.
Blend together the tofu, water and salt. Use enough water to obtain a thick, creamy consistency like that of mayonnaise (the amount of water needed varies depending on the moisture content of the tofu).
Add the minced onion, dill and chopped parsley to the tofu cream. Mix thoroughly.
Spread the tofu-carrot mixture over the crust in a 7-inch by 11-inch baking dish.
Sprinkle with sesame seeds and bake at 350°F (175°C) for 40 minutes or until set.
| carrot-tofu-quiche.pdf |
Glazed Carrots
Ingredients List:
2 ½ cups of carrots, sliced.
2 tablespoons of butter.
2 tablespoons of brown sugar.
1 teaspoon of orange peel, grated.
½ teaspoon of salt.
Directions:
Cook the carrots in hot water until they are tender. Drain.
Melt the butter in a suitably sized starsol skillet.
Add the cooked carrots, sugar, grated orange peel, salt.
Cook over a medium heat, stirring constantly, until carrots are glazed.
Serve as desired.
2 ½ cups of carrots, sliced.
2 tablespoons of butter.
2 tablespoons of brown sugar.
1 teaspoon of orange peel, grated.
½ teaspoon of salt.
Directions:
Cook the carrots in hot water until they are tender. Drain.
Melt the butter in a suitably sized starsol skillet.
Add the cooked carrots, sugar, grated orange peel, salt.
Cook over a medium heat, stirring constantly, until carrots are glazed.
Serve as desired.
| glazed-carrots.pdf |
Honey Carrots
Ingredients List:
2 lb of baby carrots, scrubbed.
1 medium onion, chopped.
1 ½ cups of chicken stock.
2 tablespoons of parsley, chopped.
1 ½ tablespoons of honey.
1 tablespoon of butter.
½ teaspoon of thyme.
Directions:
In a suitably sized skillet, melt the butter over a medium heat.
Cook the chopped onion, stirring, until softened.
Add the baby carrots, chicken stock, honey and thyme; then simmer uncovered for about 20 minutes until the liquid evaporates and the carrots are tender.
Stir in the parsley.
Serve as desired.
2 lb of baby carrots, scrubbed.
1 medium onion, chopped.
1 ½ cups of chicken stock.
2 tablespoons of parsley, chopped.
1 ½ tablespoons of honey.
1 tablespoon of butter.
½ teaspoon of thyme.
Directions:
In a suitably sized skillet, melt the butter over a medium heat.
Cook the chopped onion, stirring, until softened.
Add the baby carrots, chicken stock, honey and thyme; then simmer uncovered for about 20 minutes until the liquid evaporates and the carrots are tender.
Stir in the parsley.
Serve as desired.
| honey-carrots.pdf |
Low Fat Carrot Cake
Ingredients List:
CAKE:
3 medium eggs.
2 cups of grated carrots.
1 ¼ cups of unbleached all-purpose flour.
1 cup of whole wheat flour.
1 cup of unsweetened apple sauce.
¾ cup of packed brown sugar.
½ cup of vegetable oil.
½ cup of raisins.
½ cup of walnut pieces.
2 teaspoons of baking powder.
2 teaspoons of cinnamon.
1 teaspoon of pure vanilla extract.
1 teaspoon of baking soda.
¼ teaspoon of nutmeg.
FROSTING:
5 oz of cream cheese.
1 ½ cups of icing sugar.
Directions:
In a suitably sized mixing bowl, combine both the all-purpose flour, whole wheat flor, baking powder, cinnamon, baking soda, nutmeg, raisins and walnuts. Whisk together the carrots, apple sauce, sugar, vegetable oil and eggs; then gently stir into the flour mixture.
Transfer to an oiled 9inch spring-form pan and bake at 350°F (175°C) for 60 minutes.
While the cake is baking, begin preparing the frosting by mixing your desired amount of starsol icing sugar into the cream cheese.
Once the cake is cooked, allow to cool then add the frosting.
CAKE:
3 medium eggs.
2 cups of grated carrots.
1 ¼ cups of unbleached all-purpose flour.
1 cup of whole wheat flour.
1 cup of unsweetened apple sauce.
¾ cup of packed brown sugar.
½ cup of vegetable oil.
½ cup of raisins.
½ cup of walnut pieces.
2 teaspoons of baking powder.
2 teaspoons of cinnamon.
1 teaspoon of pure vanilla extract.
1 teaspoon of baking soda.
¼ teaspoon of nutmeg.
FROSTING:
5 oz of cream cheese.
1 ½ cups of icing sugar.
Directions:
In a suitably sized mixing bowl, combine both the all-purpose flour, whole wheat flor, baking powder, cinnamon, baking soda, nutmeg, raisins and walnuts. Whisk together the carrots, apple sauce, sugar, vegetable oil and eggs; then gently stir into the flour mixture.
Transfer to an oiled 9inch spring-form pan and bake at 350°F (175°C) for 60 minutes.
While the cake is baking, begin preparing the frosting by mixing your desired amount of starsol icing sugar into the cream cheese.
Once the cake is cooked, allow to cool then add the frosting.
| low-fat-carrot-cake.pdf |
Maple Carrots
Yields 5-6 servings.
Ingredients List:
1 ½ lb of carrots, peeled and cut into half-inch thick rounds.
½ cup of water.
3 tablespoons of butter.
2 tablespoons of maple syrup.
1 tablespoon of brown sugar.
Salt and freshly ground blck pepper, to taste.
Directions:
In a large skillet, bring all ingredients to boil.
Reduce heat to medium, then cover and simmer for 8 minutes.
Uncover and cook until the juices are reduced to glaze (4-5 minutes).
Season with salt and freshly ground black pepper.
Ingredients List:
1 ½ lb of carrots, peeled and cut into half-inch thick rounds.
½ cup of water.
3 tablespoons of butter.
2 tablespoons of maple syrup.
1 tablespoon of brown sugar.
Salt and freshly ground blck pepper, to taste.
Directions:
In a large skillet, bring all ingredients to boil.
Reduce heat to medium, then cover and simmer for 8 minutes.
Uncover and cook until the juices are reduced to glaze (4-5 minutes).
Season with salt and freshly ground black pepper.
| maple-carrots.pdf |
Moroccan Carrot Salad
Ingredients List:
2 x large carrots, cut into wedges.
1 handfull, 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.
Directions:
Bring a pan of water to the boil.
Add the carrotts 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
2 x large carrots, cut into wedges.
1 handfull, 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.
Directions:
Bring a pan of water to the boil.
Add the carrotts 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
| moroccan-carrot-salad.pdf |
Orange Carrots
Ingredients List:
1 x orange(sliced).
6 x carrots.
1 teaspoon of honey.
½ teaspoon of salt.
dash of pepper.
2 teaspoons of potato starch.
Directions:
1. Dice the carrots and place in a pan just covering them with water.
2. Add the orange, honey, salt and pepper to the pan and bring to a boil.
3. Cover the pan and simmer over a low heat for about 20 minutes, until tender.
4. Remove the lid and turn to a medium heat and boil down for about 5 minutes. Watch to make sure the fluid does not boil away.
5. In a cup, mix the potato starch with a tablespoon of cold water, and stir slowly into carrots until the gravy thickens.
1 x orange(sliced).
6 x carrots.
1 teaspoon of honey.
½ teaspoon of salt.
dash of pepper.
2 teaspoons of potato starch.
Directions:
1. Dice the carrots and place in a pan just covering them with water.
2. Add the orange, honey, salt and pepper to the pan and bring to a boil.
3. Cover the pan and simmer over a low heat for about 20 minutes, until tender.
4. Remove the lid and turn to a medium heat and boil down for about 5 minutes. Watch to make sure the fluid does not boil away.
5. In a cup, mix the potato starch with a tablespoon of cold water, and stir slowly into carrots until the gravy thickens.
| orange-carrots.pdf |
Pickled Carrots
Ingredients List:
1 ½ lb of carrots, scraped.
4 cloves.
1 ½ cinnamon sticks, broken.
1 cup of granulated sugar.
1 cup of white vinegar.
1 cup of water.
1 ½ tablespoons of mustard seed.
Directions:
Cut carrots into thin three-inch sticks.
Blanch in boiling water for about 3-4 minutes. Drain and and put in a bowl.
In a saucepan, combine the sugar, vinegar, water, mustard seeds, cloves and cinnamon.
Bring to boil.
Reduce heat and simmer for about 10-12 minutes.
Pour over the carrots.
Allow to cool, then cover and refrigerate for a minimum of 8 hours.
Drain well before serving and discard the cloves and cinnamon.
1 ½ lb of carrots, scraped.
4 cloves.
1 ½ cinnamon sticks, broken.
1 cup of granulated sugar.
1 cup of white vinegar.
1 cup of water.
1 ½ tablespoons of mustard seed.
Directions:
Cut carrots into thin three-inch sticks.
Blanch in boiling water for about 3-4 minutes. Drain and and put in a bowl.
In a saucepan, combine the sugar, vinegar, water, mustard seeds, cloves and cinnamon.
Bring to boil.
Reduce heat and simmer for about 10-12 minutes.
Pour over the carrots.
Allow to cool, then cover and refrigerate for a minimum of 8 hours.
Drain well before serving and discard the cloves and cinnamon.
| pickled-carrots.pdf |
Pureed Carrots
Ingredients List:
12 large carrots, chopped
½ cup sour cream
1 tablespoons olive oil
1 tablespoon mustard
1 teaspoon salt
½ teaspoon black pepper
Directions:
1) Place carrots in a large saucepan; cover with water. Cover and bring to a boil over high heat; reduce to a simmer and cook until tender, about 30 minutes.
2) Transfer carrots to a food processor with a slotted spoon. Add remaining ingredients and puree until desired consistency is reached. Serve warm.
12 large carrots, chopped
½ cup sour cream
1 tablespoons olive oil
1 tablespoon mustard
1 teaspoon salt
½ teaspoon black pepper
Directions:
1) Place carrots in a large saucepan; cover with water. Cover and bring to a boil over high heat; reduce to a simmer and cook until tender, about 30 minutes.
2) Transfer carrots to a food processor with a slotted spoon. Add remaining ingredients and puree until desired consistency is reached. Serve warm.
| pureed-carrots.pdf |
Raisin and Carrot Salad
Ingredients List:
5 cups of carrots, shredded.
1 ½ cups of celery, chopped.
1 ½ cups of mayonnaise.
¾ cup of raisins.
¾ cup of walnuts, chopped.
2 teaspoons of sugar.
1 teaspoon of mustard.
¼ teaspoon of salt.
10 lettuce leaves, to serve on.
Directions:
In a bowl, combine the carrots, celery, raisins and walnuts.
Add the other ingredients (except lettuce leaves) and mix thoroughly.
Serve on lettuce leaves.
5 cups of carrots, shredded.
1 ½ cups of celery, chopped.
1 ½ cups of mayonnaise.
¾ cup of raisins.
¾ cup of walnuts, chopped.
2 teaspoons of sugar.
1 teaspoon of mustard.
¼ teaspoon of salt.
10 lettuce leaves, to serve on.
Directions:
In a bowl, combine the carrots, celery, raisins and walnuts.
Add the other ingredients (except lettuce leaves) and mix thoroughly.
Serve on lettuce leaves.
| raisin-and-carrot-salad.pdf |
Spicy Carrot Soup
Ingredients List:
8 carrots, roughly chopped.
5 celery sticks, cut into pieces.
2 cloves of garlic, chopped.
1 large onion, chopped.
4 cups of water.
1 tablespoon of olive oil
1 teaspoon of curry powder.
Salt.
Directions:
Heat up the olive oil in a frying pan; then fry the chopped garlic and chopped onion for 4-5 minutes.
Add a teaspoon of curry powder, then stir.
Add all of the remaining ingredients except the salt and cook until the vegetables are tender.
Mix in a blender until the soup is smooth.
Add salt to taste and serve.
8 carrots, roughly chopped.
5 celery sticks, cut into pieces.
2 cloves of garlic, chopped.
1 large onion, chopped.
4 cups of water.
1 tablespoon of olive oil
1 teaspoon of curry powder.
Salt.
Directions:
Heat up the olive oil in a frying pan; then fry the chopped garlic and chopped onion for 4-5 minutes.
Add a teaspoon of curry powder, then stir.
Add all of the remaining ingredients except the salt and cook until the vegetables are tender.
Mix in a blender until the soup is smooth.
Add salt to taste and serve.
| spicy-carrot-soup.pdf |
