As promised I am back with the remaining recipes mentioned in the Carrot Part 1 post.
If you will remember, a few weeks ago I showed you how to roast a chicken. If you’ve forgotten click HERE for the recipe and video.
Now I’m going to show you what to do with the rest of those carrots!!!
I have a thing for soup, I can eat soup year round, hot or cold. I consider soup a meal even though there are some out there who dispute this. This recipe is a quick, savory comforting remix of the tried and true soup and sandwich combo.
For the spread (which can be used when entertaining)
4 oz goat cheese taken out of the fridge to soften to room temperature
3 cloves roasted garlic
Your favorite crusty bread
1. In a small bowl mash the roasted garlic with the softened goat cheese. Add a sprinkle of black pepper and salt
2. Spread goat cheese spread on your favorite crusty bread which you can lightly toast depending on your preference.
Did you roast the extra pound of carrots and garlic head from last weeks delicious roast chicken dinner? If you didn’t that is fine you can either roast your carrots now along with your pears and a head of garlic in the oven at 400ºF, coated with olive oil, removing the fruits and veggies after 20 minutes leaving the garlic to continue roasting 30 minutes more or chop up your carrots and pears into even pieces and set aside but do remember to roast the garlic while preparing the soup.
For the Soup you will need:
1 Pound carrots peeled
2 pears peeled and cut into 1 inch pieces
2 tbsp olive oil
1 onion chopped
2 cloves raw garlic minced
2 tsp grated ginger
4 cups water or broth of your choice (vegetable or chicken)
2 sprigs of thyme
1. In a large saucepan with olive oil sauté the onion until translucent on medium heat, add garlic and ginger cooking until the ginger is fragrant about 1 minute, remember to stir so the aromatics do not stick.
2. Add your carrots and pears, 2 sprigs of thyme, water or stock to the pot on medium heat to maintain a simmer. If using raw pears and carrots cook until soft, pre roasted carrots and pears will need about 15 minutes for the flavors to infuse.
3. Remove thyme from the pot. If you have a handheld immersion blender puree soup in the pot otherwise puree in batches using your countertop blender. You can also put those arm muscles to work using a potato masher, just be sure to stir well after mashing the pear and carrots together.
4. Season with salt and pepper to taste and additional garnish if you like.
And to make sure you’re an all around host! Here is the Carrot Cupcake Recipe
(The following recipe yields 24 minis, 6 regular or a 6 inch cake can be doubled or tripled for greater quantity, can not be divided for less. If you want to make more do than triple quantity do multiple batches. Contact me if you have any question)
1 cup of flour
1/3 tsp baking powder
1/3 tsp baking soda
1/3 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground ginger
pinch of cardamom *optional but it is my secret ingredient
pinch of ground nutmeg
4 oz softened butter (1 stick) (room temp by taking out 30 minutes before you are ready to bake)
1/3 cup packed light brown sugar
1/8 Cup granulated sugar (
1 egg (room temperature by taking out 30 minutes before )
2/3 tsp vanilla extract
1 1/2 cup grated carrots
Preheat oven to 350. Line your baking utensil or coat with butter and dusted flour.
In a bowl whisk together the dry ingredients of flour, baking powder, baking soda, cinnamon, salt, ginger, cardamom if using and nutmeg. You can substitute nutmeg with an equal amount of ground allspice.
1. In a separate bowl cream the butter and sugars until light and fluffy.
2. Add egg and beat well.
3. Add Vanilla and carrots mixing until they are thoroughly incorporated.
4. Add Ginger, Salt, Nutmeg, Cinnamon, Baking Powder, and Baking soda and beat until just mixed in. Do not over mix.
5. Pour batter into baking utensil, if using muffin tins fill 3/4 of the way.
6. Bake until golden brown, set in the center and toothpick comes out with a few moist crumbs.
Let cool in pan for 10 minutes.
(Use your choice of icing)