Carrots

Make sure to add enough salt to this soup because that's what makes it sparkle!  The tahini is usually unsalted so add accordingly and enjoy this unusual version of classic carrot soup.

2-3 tablespoons oil
1 cup chopped onion
2 pounds carrots, peeled and chopped
6 garlic cloves, peeled
1/4 teaspoon ground coriander
3/4 teaspoon cumin
1/4 to 1/2 teaspoon red chili flakes
1 teaspoon salt (to taste)
4 cups chicken broth
2 tablespoons of lemon juice (about 1/2 large lemon)
3 tablespoons plain tahini

1 cup minced onion
1/4 cup peeled and minced fresh ginger root
1 stick of butter
6 cups chicken stock
2 pounds of carrots, peeled and sliced
1 1/2 cups cream or half and half or milk
1/2 teaspoon cinnamon
salt and pepper to taste

In 4 tablespoons butter, saute onion and ginger root until softened, about 5-10 minutes.  Add the carrots and chicken stock.  Bring to boil, turn down, and simmer until carrots are very tender, about 1/2 hour.  Puree, stir in cream, remaining butter, cinnamon, salt and pepper.  Serve hot!
 

This is an elegant, light, and sweet side dish to dress up your carrots.  Great for a winter party!

4 cups carrots, peeled and chopped
4 tablespoons butter
2 cups onions, minced
2 eggs, separated
salt to taste
1/4 teaspoon ground gloves

2-4 tablespoons butter
1 large onion, chopped
1 pound carrots, chopped
1 pound parsnips, peeled and chopped
2-4 cups chicken or vegetable broth
salt and pepper
¼ cup cream or milk

Heat butter in pot on medium.  Add onion and sauté until softened, about 5 minutes.  Add carrots and parsnips, broth, and simmer until tender, about 20 minutes.  Remove from heat and puree.  If too thick, add more broth.  Add salt and pepper.  Add cream or milk.  This soup is also good cold.

3 tablespoons oil
1 large onion, chopped
1 tablespoon ginger, minced
several cloves of garlic, minced (optional)
2-4 teaspoons curry powder depending on taste
2 lbs carrots, chopped
3-4 cups chicken broth or vegetable broth
salt and pepper to taste
sour cream

• 2+ pounds carrots, grated
• 1 TBSP fresh ginger, minced
• 1 TBSP sea salt
• 1/4 cup whey (liquid drained from plain yogurt with live active cultures)

These are a great way to jazz up plain carrot sticks and make them better for you to boot!  This recipe is for a pint jar but feel free to make a quart or more of them by multiplying the recipe.  By the way, since these are lacto-fermented, you have to make them ahead of time.

3 tablespoons butter
1 bunch carrots, sliced crosswise
¼ cup chicken stock or water
1 tablespoon vinegar (I used apple cider)
1 tsp sugar or maple syrup
Salt and pepper
1 tablespoon minced dill

Heat butter in skillet on medium.  Add carrots, stock, vinegar, sugar, salt and pepper.  Simmer covered until just tender, about 5 minutes.  Uncover and turn up the heat to reduce the liquid to a sauce.  Add dill and mix.  Serve.

2 Tbls cooking oil
¾ cup onion, chopped
1 lb. carrots, peeled and chopped
½ apple, cored, peeled, and chopped
2 garlic cloves, minced
½ tsp ground cardamom
3-4 cups chicken broth
4 Tbls butter
¾ tsp vanilla extract
Salt to taste
Sour cream or heavy cream (optional)

1 onion, sliced into thin rounds
3 Tbls butter
1 bunch carrots, sliced into thin rounds
1 quart chicken stock
½ bunch cilantro, coarsely chopped
¼ tsp cayenne pepper
Juice of 1 lime
Salt and pepper to taste