Paleo carrot soup

Here’s a simple carrot soup for winter. It’s packed with beta-carotene, which is great for healthy skin and eyes. It’s best to make your stock from scratch so it’s packed with healing nutrients.

coconut oil
1 onion, chopped
1 clove of garlic, minced
4-6 carrots, chopped
4 cups of chicken stock + hot water
½ tsp of parsley or basil

  1. Brown the onion in some coconut oil in a pot.
  2. Boil the kettle for your stock. Add meat stock to the pot.
  3. Add the carrots, garlic and herbs. Add more hot water, if needed, to cover all the ingredients.
  4. Gently simmer until the carrots are soft, about 30 minutes.
  5. Remove from the heat and blitz well with a hand blender or food processor. Add more stock until you have the consistency you want.
  6. Season with sea salt and pepper.

Serves 2-3.

Curly carrot salad recipe

curly-carrot-salad

It’s amazing how a small thing like using curly carrot can make a very simple dish more exciting. We used a Veggie Twister to create the curly carrots – and trust me it’s effortless.

Curly carrot salad recipe

2 carrots
extra virgin olive oil
1/2 lemon, juiced
parsley, finely chopped

  1. Peel the carrot and then cut into three sections to fit into a Veggie Twister, and create spirals. Alternatively, you can use a grater.
  2. Make a dressing by mixing together the olive oil and lemon juice. Season with salt and pepper and parsley.
  3. Pour the dressing over the carrots and toss everything together.

Serves 4.

Yellow pawpaw salad recipe

pawpaw-salad

A light whisked dressing of lime and olive oil is tossed into pawpaw and carrots and garnished with coriander and almonds. Pawpaw is great for digestion.

Sometimes I’ll add half a sliced avocado to the salad. You may like to add some fresh red chillies and fresh chopped basil to add more of a Thai flavour to this salad.

Yellow pawpaw salad recipe

1/2 yellow pawpaw, chopped
1 carrot, grated

Dressing

1/2 lime, juiced
1 Tbsp of extra virgin olive oil

Garnish

a couple of sprigs of coriander
1/3 cup of chopped almonds

  1. Add the prepared pawpaw and carrot to a serving bowl.
  2. Mix together the lime and olive oil to make the dressing.
  3. Gently stir the dressing through your salad. Set aside and leave to marinate for 15 to 30 minutes.
  4. When you are ready to serve the dish, top with the coriander and almonds.

Serves 2.

Carrot, orange and currant salad

orange-salad

Inspired by Mark Jensen’s Carrot, orange and blackcurrant salad in The Urban Cook. I’ve adapted his recipe and left out the red chilli and sherry vinegar, which he added although saying it was not in the traditional middle eastern version. I’ve also reduced the ingredients to serve one person. Mark recommends having the dish in Autumn when both oranges and carrots are in their peak.

1 Tbsp dried currants or raisins
1 orange
1 carrot, peeled and grated
1 Tbsp olive oil
several fresh mint leaves, chopped

  1. Soak the dried currants or raisins in water to make them easier to digest.
  2. Cut the top and bottom off the orange, and then cut off the rest of the skin to ensure all of the white pith has been removed. Cut the orange into segments. Add any juice and the segments to serving bowl.
  3. Peel and grate the carrot and add to the bowl, along with the mint, drained currants and olive oil.
  4. Mix all the ingredients to together and season with salt and pepper.

Serves 1.

Carrot soup

carrot_sweetpotato_soup

Any easy carrot soup. Here’s my current favourite lunch time meal. Adding the rice milk or another type of milk at the end adds some depth and makes it ‘creamier.’

1 onion, chopped
1 clove of garlic, minced
1 tsp ginger, minced (optional)
4 carrots, chopped
4 cups of vegetable stock + hot water
1 tsp of parsley, ground or finely chopped
½ cup of rice milk

  1. Brown the onion in some oil in a pot.
  2. Boil the kettle for your stock. Make up stock and add to the pot.
  3. Add the carrots, garlic and ginger. Add more hot water to cover all the ingredients.
  4. Gently simmer until the carrots are soft, about 30 minutes.
  5. Add the rice milk and remove from the heat.
  6. Blitz well with a hand blender or food processor. Add more stock until you have the consistency you want.
  7. Season with sea salt.

Serves 2-3.

How to grow carrot tops

carrot-top

Did you ever put a carrot top in a dish of water as a child?

Next time you have carrots, leave about a cm of the top (crown) and place this in a sauce of water. Keep the water topped up to about a 1cm. The carrot top will regrow green leaves in about 3 to 6 weeks and you can eat these. You’ll be able to cut the leaves several times before the plant will be ‘exhausted’. Add the feathery leaves to salads or use as a garnish. They are full of minerals and taste similar to parsley.

Carrots are a biennial root, which means you could plant the carrot top in some soil and you may be able to grow a second taproot. The carrot may even flower in 6 to 8 weeks.

See also Hunkin’s cool illustration of this carrot experiment.

Carrot and sweet potato soup

Another simple soup for warming up in winter. I’ve made many pumpkin soups in my time, but I enjoyed this one so much that it will become another favourite in rotation. Both carrots and sweet potato are packed with beta-carotene, which is great for healthy skin and eyes. You could replace the rosemary with parsley. Give this orange soup a go.

1 onion, chopped
1 clove of garlic, minced
1 sweet potato, chunks
2 carrots, chopped
4 cups of vegetable stock + hot water
½ tsp of rosemary, ground

  1. Brown the onion in some oil in a pot.
  2. Boil the kettle for your stock. Make up stock and add to the pot.
  3. Add the carrots, sweet potato, garlic and rosemary. Add more hot water to cover all the ingredients.
  4. Gently simmer until the carrots and sweet potato are soft, about 30 minutes.
  5. Remove from the heat and blitz well with a hand blender or food processor. Add more stock until you have the consistency you want.
  6. Season with sea salt.

Serves 2-3.