Butternut Carrot Soup

May 26, 2017

Ingredients: 3 cups peeled, diced butternut squash (about 1 small squash) 2 cups thinly sliced carrot (4 medium) 3/4 cup thinly sliced leek or chopped onion 1 tbsp butter or margarine 2 14-ounce cans reduced sodium chicken broth 1/4 tsp ground white pepper 1/4 cup half and half or light cream Creme Fraiche or dairy...

Read More

Carrot Chickpea Burgers

Ingredients: 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained 1 tablespoon olive oil or vegetable oil 1 small onion, finely chopped 1-1/2 cups shredded carrots (about 3 medium) 1/4 teaspoon salt 2 cloves garlic, finely chopped 1/2 teaspoon ground cumin or curry powder, optional 1/4 cup chopped fresh parsley, or 2 tablespoons dried 1/2...

Read More

Shredded Carrot and Beet Soup

Makes 4 Servings Ingredients: 2 tbsp freshly squeezed orange juice 2 tsp freshly squeezed lemon juice 2 tsp extra-virgin olive oil 1/2 tsp minced fresh ginger 1/2 tsp sea salt 1 cup peeled and shredded carrot 1 cup peeled and shredded red beet 2 tbsp chopped fresh mint Directions Whisk orange juice, olive oil, ginger,...

Read More

Carrot and Rice Salad

Ingredients: 4 medium carrots, peeled 1 celery stalk, cut into 1/4 inch pieces 3 scallions (green onions), thinly sliced 1/3 cup chopped parsley (or 2 tablespoons dried) 3 cups cold cooked rice (from 1 cup uncooked rice), preferably brown rice 1 fresh lemon 1 tablespoon oil (vegetable or olive) 1/4 teaspoon salt 1/2 teaspoon ground...

Read More