The magazine I get from Lifetime Fitness has been publishing some real yummy recipes in the last few issues. This month they focus on carrots. I'm going to be passing the magazine on to my friend Donna so posting these here will assure that I have them on hand when I need them.
This first one is for carrot soup which I just finished making and can say that it tastes wonderful. The nutmeg is my addition; tasting it after it was done left my taste buds yearning for something to tie all the flavors together and nutmeg is what it called for. I will say - it makes the soup perfect!
I used bagged organic carrots because I wasn't at Whole Foods to be able to get organic bunched carrots with the greens still attached. I'm looking forward to making this soup again with carrots I get from the farmer's market, grown locally, organic, and different varieties.
Curried Carrot Soup
1 T. ghee or coconut oil (I used a bit more)
1 yellow onion, chopped (about 1 cup)
2 stalks celery, chopped (about 3/4 cup)
3 1/2 cups carrots, peeled and chopped
2 T. minced gingerroot
2 T. curry powder
(1/4 t. nutmeg - my addition)
1 can coconut milk (about 14 oz.)
4 cups vegetable stock
1/2 t. salt, or to taste
Dash of cayenne pepper
Chopped fresh cilantro
Freshly ground black pepper
Heat the ghee in a heavy saucepan and saute the onion, celery, and carrots until just tender. Add the gingerroot, curry powder, and nutmeg and saute for another five minutes until aromatic. Add coconut milk and vegetable stock, simmer until vegetables are tender. Blend the soup with a stick blender or in small batches in a regular blender until smooth. Season with salt and cayenne pepper to taste. Garnish with chopped fresh cilantro and freshly cracked black pepper.
This next recipe is one I will try out soon. Sounds equally yummy!
Shredded Carrot and Currant Salad
4 cups carrots, peeled, shredded with a grater and packed
¼ cup dried currants
½ tsp. orange flower water (available at a Middle Eastern or gourmet market, as well as online)
2 oranges, juiced and zested
½ tsp. ground cinnamon
Salt and freshly ground black pepper to taste
¼ cup extra-virgin olive oil
Toss the grated carrots with the currants in a medium salad bowl. In a small bowl, whisk together the orange flower water (omit if it’s not readily available), orange juice and zest, cinnamon, salt, pepper, and extra-virgin olive oil. Toss dressing with the currants and carrots. Store salad in the refrigerator until ready to serve. Keeps well for two to three days.
Side note: for those living in the Royal Oak, MI area - you can find orange blossom water at Holiday Market on Main St. near I696. For those not living around my area, look for a Middle East store.
And here is one more carrot recipe.
Makes about 16 small fritters; serves four
4 cups grated carrots, packed
¼ cup rice flour, coconut flour, or whole-wheat flour
½ tsp. baking powder
4 eggs, beaten
1 tbs. grated fresh gingerroot
½ tsp. salt
Freshly ground black pepper to taste
½ cup olive oil for frying
Toss the carrots with the flour and baking powder. Mix in beaten eggs, gingerroot, salt and pepper. Heat the oil to 350 degrees F. Shape about a tablespoon of the carrot mixture into flat patties and carefully lower into the hot oil. After one to two minutes, gently turn each latke over to brown the other side (about another minute). Keep the latkes on a baking sheet in a warm oven while you fry the remaining carrot mixture. Garnish with chopped fresh chives and Greek yogurt or sour cream, if you’d like.