Recipe Page: Carrots

Honey Glazed Carrots

Duration: 20 minutes

Sweet and tasty, a simple piece of perfection.

Utensils

  • Skillet
  • Steamer or pot for boiling
  • Serving dish

Ingredients

  • 1 pound carrots, peeled and sliced into coins
  • 2 tablespoons butter
  • 2 tablespoons honey
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Steam or boil the sliced carrots until they are just tender.
  2. In a skillet, melt butter over medium heat.
  3. Add honey to the melted butter and stir until well combined.
  4. Add the steamed carrots to the skillet, tossing to coat them in the honey-butter glaze.
  5. Season with salt and pepper to taste.
  6. Cook for an additional 2-3 minutes until the carrots are glazed and heated through.
  7. Garnish with fresh parsley if desired before serving.

Vegetarian Carrot and Chickpea Curry

Duration: 35 minutes

A hearty curry, full of delicious spices and flavours.

Utensils

  • Large pot
  • Wooden spoon

Ingredients

  • 1 pound carrots, peeled and sliced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Cooked rice for serving

Instructions

  1. In a large pot, sauté chopped onion and minced garlic until softened.
  2. Add curry powder, ground cumin, and ground coriander. Stir for 1-2 minutes.
  3. Add sliced carrots, chickpeas, diced tomatoes, and coconut milk. Stir to combine.
  4. Season with salt and pepper to taste. Bring to a simmer and cook for 15-20 minutes until the carrots are tender. Serve over cooked rice and garnish with fresh cilantro.

Vegan Carrot and Ginger Soup

Duration: 40 minutes

Smooth and delicious, perfect in every way.

Utensils

  • Large pot
  • Immersion blender or regular blender

Ingredients

  • 1 pound carrots, peeled and chopped
  • 1 onion, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon fresh ginger, grated
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • 1/2 cup coconut milk (optional)

Instructions

  1. In a large pot, sauté chopped carrots and onions in olive oil until the onions are translucent.
  2. Add grated ginger and continue to sauté for 1-2 minutes.
  3. Pour in vegetable broth and bring the mixture to a boil.
  4. Reduce heat and simmer until the carrots are tender.
  5. Use an immersion blender to puree the soup until smooth.
  6. Season with salt and pepper to taste.
  7. If desired, stir in coconut milk for added creaminess. Serve hot.