Ingredient
Carrots
Carrot recipes from glazed and roasted sides to soups and grain bowls. 4 recipes.
Orange and Thyme Glazed Carrots
30 min · 8 ingredients
Cumin Roasted Carrots with Yoghurt
45 min · 10 ingredients
Carrot and Ginger Soup
45 min · 9 ingredients
Carrot and Chickpea Grain Bowl
45 min · 12 ingredients
Flavour pairings
- Cumin, coriander and harissa
- Honey, orange and thyme
- Ginger and miso
- Yoghurt, dill and parsley
Preparation
- Scrub rather than peel when the skin is thin. Cut on the diagonal or into batons so pieces are the same thickness.
- Roast at 200°C / 400°F until the edges caramelise, or simmer gently for soups and purées.
Storage
- Remove any green tops, then keep in the fridge in a bag or container; they stay crisp for a few weeks.
Substitutions
- Parsnips or sweet potatoes can replace carrots in roasting and soups, with a sweeter taste.