Pink's Carrot and Orange soup (Jane Grigson)
Originally Posted by Chef Munky
I was given at least 15 Lbs of fresh carrots yesterday.
Just picked. They are huge. It's been a good crop season around here this year.
So, what to do with them all? Besides a carrot cake. Have to pass on the cream cheese. No offense I just think it's gross.
- You really do need the little cans of frozen concentrated orange juice you used to be able to buy over here but can't now. I think you can get them in the USA. You can serve this hot or cold but I've only ever served it hot with a swirl of cream
Carrot and coriander soup
- some recipes want the leaves and others the seeds (Oops, I mean cilantro)
Ottolenghi's Moroccan grated carrot salad
Carrot puree with dukkah
(an Egyptian spice mix)
A simple buttery carrot puree
as a side dish with roast meat (Can be frozen)
Roasted glazed carrots
Carrots in curries
either as one of many veg or as one of the principle characters.
Peanut butter and grated carrot sandwiches on Granary or seeded bread
(Don't knock it 'til you've tried it.)
- an Indian dessert
I could think of more