Carrots are a nutrient-rich vegetable that are not only low in calories but also a good source of beta-carotene, fiber, vitamin K1, potassium, and antioxidants. Carrots have also been linked to lower cholesterol levels and improved eye health. Integrating more carrots into your diet may be easier than you think with these delicious carrot-focused recipes!
Ingredients:
- 1 tablespoon extra-virgin olive oil
- ½ medium yellow onion, chopped
- ½ teaspoon sea salt
- 3 garlic cloves, smashed
- 1 pound carrots, roughly chopped
- 1 teaspoon grated fresh ginger
- 1 tablespoon apple cider vinegar
- 3 cups vegetable broth
- Freshly ground black pepper
- 1 teaspoon maple syrup, optional
- Coconut milk, for garnish, optional
Instructions:
- Heat the oil in a large pot over medium heat. Add the onions, salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and cook 8 minutes more, stirring occasionally.
- Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes.
- Let cool slightly and transfer to a blender. Blend until smooth. If your soup is too thick, add a little water. If you would like your soup a little sweeter, add the maple syrup.
- Serve with a drizzle of coconut milk, if desired.
Ingredients:
- 1 cup and 5 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon salt
- 2 and ½ teaspoons baking powder
- 2 large eggs, room temperature
- ¾ cup granulated sugar
- ½ cup olive oil
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- ½ cup walnuts, roughly cut into small pieces
Instructions:
- Preheat the oven to 350°F.
- Grease an 8 ½ x 4 ½ inch loaf pan and line the bottom and sides with parchment paper.
- Place the flour, cinnamon, nutmeg, baking powder, and salt into a medium bowl and mix.
- Roughly chop the walnuts into small pieces with a sharp knife, and set aside.
- Peel and grate the carrots, and set aside.
- Put the sugar and eggs in a large bowl and mix with a whisk until just combined for almost 45 seconds.
- Mix in the olive oil and vanilla extract. Stir with a whisk until just combined.
- Add the flour mixture in 2 batches and stir until just combined. You can use a whisk in the first batch, but it will be easier to use a spoon/spatula in the end to mix easily.
- Add the carrots and stir with a spoon/spatula. Mix in the walnuts.
- Pour the batter into the loaf pan with the help of a spoon.
- Bake for 50-55 minutes or until a toothpick comes out clean that is inserted in the center and the top is golden brown.