Tuesday, July 7, 2009

calling all carrot recipes

Help! We are being inundated by carrots! Two bunches from last week are still in the fridge and we are getting two more tomorrow. If anyone has any awesome recipes or ideas on using up all these carrots please send them our way!


  1. Hi Katie! I couldn't decide which recipe to send, so will just direct you to them all: http://coleskitch.blogspot.com/search/label/Carrot

    I also like them raw as a dipped in pb or guac. And this sounds strange, but fresh carrots cut into matchstick pieces and mixed with lemon juice and strawberries is a really flavor packed raw salad. Enjoy!

  2. carrot-beet-ginger slaw!

    10 carrots
    2-3 beets
    Chunk of Ginger (2-3 tablespoons worth)
    1/4 Cup Maple syrup
    1/2 Cup Braggs

    Clean carrots. Clean beets. Have the chunk of ginger ready, too. Chop beets into size that will fit into food processor. Using only the shredder blade in the processor, turn on the machine and begin shred the carrots, beets and ginger.

    Dump shredded goods into serving bowl.

    In mason jar mix the maple syrup and braggs. Shake it with lid on to mix, or use the fork.

    Serve with fork (or fingers if you like it better that way). Let folks choose how much sauce (if any) to put on the slaw.

  3. curried carrot bisque

    3 pounds carrots (about 6 large), peeled and cut into a little small than 1/2 inch pieces
    1 large onion, chopped
    2 tbsp peanut oil (vegetable oil will do)
    2 cloves garlic, minced
    1 tbsp curry powder
    3 cups vegetable broth or water and 1 bullion cube
    1/2 tsp salt
    1 13 oz can coconut milk
    1 tbsp maple syrup
    fresh black pepper to taste

    In a large soup pan over low-medium heat, cook the onions and carrots in the peanut oil for 7-10 minutes, cover and stir occasionally. You want the onions to get brown, but not to burn, although if they burn a little bit it's not the end of the world. Add garlic and curry and salt, saute 1 more minute. Add 3 cups water, cover and bring to a boil. Lower heat to simmer, 10-12 minutes, or until carrots are tender.

    Add the coconut mik and bring to a low boil. Turn the heat off. Use a submersion blender to puree half of the soup, if you don't have a submersion blender then puree half the soup in a blender and add it back to the soup pot. Add the maple syrup and stir, serve hot.