Carrot Orange Ginger Soup
¼ lb. butter (or non-dairy alternative)
½ cup fresh ginger root, finely chopped (approx. a 5” piece)
1 large onion, cut in eighths
2 cups fresh orange juice
3 lbs. carrots, cleaned, unpeeled and cut in one-inch chunks
4 cloves garlic, roughly chopped 4 cups water
1 ½ teaspoon salt Pinch cayenne
1/ In a heavy bottom soup pot melt butter over a medium to low heat. Add chopped ginger, onion and one cup of water. Simmer for 10 minutes until onions are clear and fragrant.
2/ Add carrots, orange juice, garlic and salt. Raise temperature to bring mixture to a sweat, stirring occasionally. Add water as needed to keep from browning. When mixture is steaming, add 4 cups of water. Simmer at a gentle boil, uncovered for one hour.
3/ Cool to room temperature. Puree in half broth, half veggie batches in food processor running each batch about 30 seconds. Return to soup pot and heat. Adjust salt and cayenne to taste. Add chopped parsley and enjoy!
Raw Carrot Tart
3 cups sundried tomatoes, soaked overnight
3 cups cashews
2 tablespoons minced garlic
2 tablespoons minced onion
1 teaspoon salt
1/2 teaspoon pepper
1/ Drain tomatoes.
2/ In food processor, pulse all ingredients until well combined.
3/ Press crust mix into round molds.
4 cups cashews
5 cups shredded carrots
3 tablespoons coconut oil
Juice of one lime
Salt and pepper
1/ In blender, blend drained cashews with remaining ingredients until smooth and creamy.
2/ Spoon filling into prepared crust molds.
Crunchy Carrot Salad
Serves 4-6 (side)
1 pound carrots, coarsely grated (about 4 cups)
1/4 cup extra-virgin olive oil
4 tablespoons fresh lemon juice
2 to 4 cloves garlic, mashed or minced
1 teaspoon ground cumin or 1/2 teaspoon ground
1 tablespoon honey
Salt to taste
1/4 cup chopped fresh cilantro
1/2 jalapeño, minced fine
3 scallions, chopped
1 -2 tablespoons sesame seeds (to garnish)
1/ Mix the oil, lemon juice, garlic, cumin, honey and salt together.
2/ Toss with the shredded carrots, jalapeño, cilantro, and scallions and then sprinkle on sesame seeds to garnish.
3/ Served chilled or at room temperature.
Sweet Soy Carrots
1/8 cup honey
1/8 cup soy sauce
1/8 teaspoon hot sesame oil
1 teaspoon freshly minced garlic, about 1 medium clove
1 tablespoon finely grated fresh ginger
1/4 teaspoon crushed red pepper flakes
3 large carrots, peeled and cut into 3/4-inch slices on a bias
1 scallion, thinly sliced
1 tablespoon sesame seeds (for garnish)
Preheat oven to 400 degrees.
1/ Mix the dressing ingredients well, until emulsified.
2/Toss the dressing to coat the carrots.
3/ Roast in oven for 15-18 minutes or until soft.
4/Toss with scallions and sesame seeds
Pineapple Carrot Smoothie
1/2 cup frozen pineapple
3 small or 2 medium carrots
1/2 cup coconut water or coconut milk
1 1/2 cups water
Blend and enjoy!
Courtesy of Tracey Miller www.diginrealfood.com