Est. 2011

March 6, 2013

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recipe | rainbow carrots

Despite yearning for Spring and warm weather, we are having a snowstorm today. It’s already accumulated over 4 inches and we’re expected to get closer to 10-12. At this time of year, we’re just finishing up the last of the root vegetables, eagerly awaiting the arrival of Spring produce.

So, today’s two recipes are in honor of root veggies. Carrots, specifically. I picked up these gorgeous rainbow carrots at the Loudoun Grown Expo a few weeks ago. They were grown locally by Potomac Vegetable Farms. I decided to try them two ways – in a creamy, curry soup, and pan-roasted (remember, I have no oven!)…

For the creamy curry soup, gather these ingredients (improvise if you don’t have something on hand)…
– 1 lb carrots
– 1 medium potato
– 1 tbsp EVOO
– 1 medium onion
– 3-4 cups vegetable broth
– 1/2 cup yogurt
– 3/4 tsp corriander
– 3/4 tsp tumeric
– 3/4 tsp chili powder
– 1 1/4 tsp cumin
– salt and pepper to taste

A follow these directions:
1 // Chop carrots, potatoes and onion. 2 // Saute onion in oil until tender, then add spices and stir. 3 // Turn pan to medium heat and add carrots. Lightly cook carrots (stirring occasionally to keep from browning). 4 // Add potatoes and vegetable broth and bring to a boil. Reduce to a simmer and cook until potatoes and carrots are tender. 5 // Strain vegetables from broth, then puree vegetables in blender (mix in a little broth while blending). 6 // Return everything to pot, add yogurt and season with salt and pepper. 7 // Serve very hot with a sprinkle of paprika and toasted cheesy pita bread on the side. Makes a wonderful light lunch, or first course for dinner.

The second recipe is pan-roasted carrots. Simple and tasty!

You’ll need these ingredients:
– 6 carrots
– 3 cloves fresh garlic
– 1 tbsp evoo
– sprinkle of rosemary
– sprinkle of basil
– sprinkle of thyme

1 // Heat oil on medium heat and add sliced garlic. Cook lightly. 2 // Meanwhile, slice carrots in half lengthwise, and add to garlic. 3 // Keep pan on medium heat and allow carrots to roast, turning occasionally. 4 // When carrots are almost finished, add rosemary, basil, and thyme. 5 // Continue to roast until your desired darkness achieved; I prefer them very crispy! 6 // Serve as a side dish at lunch or dinner!

Enjoy these cozy recipe, friends! Spring is almost here, promise!

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  1. Janie

    March 6th, 2013 at 9:12 pm

    Stay warm today. We're in Chantilly and the snow's sticking, but for the most part it's mostly wet. I have a feeling things will go back to normal tomorrow. I did appreciate a day off! Thanks for the recipe 🙂

  2. Rebecca

    March 6th, 2013 at 9:37 pm

    Thanks for stopping by, Janie! Nice to "meet" someone in NoVA! The snow's pretty slushy here, too. Hope you enjoy these recipes 🙂

  3. Janie

    March 7th, 2013 at 2:48 am

    I always get so excited finding bloggers in the DC metro area like you who are so inspiring and stylish! Hope you'll have a meetup or something of the sort one of these days 🙂

  4. Sarah Raaen

    March 6th, 2013 at 10:27 pm

    This looks delightful, Rebecca! I just picked up a few rainbow carrots at the farmers market on Sunday & this will be the perfect way to enjoy them. I'm on the other end of this globe, so I see these recipes being used for the next couple months! Thanks for sharing.

    Sar xx

  5. Rebecca

    March 7th, 2013 at 2:24 pm

    Hi Sarah! I'm so pleased you'll be able to use these recipes or a while yet 🙂 Hope you enjoy them!

  6. la domestique

    March 7th, 2013 at 3:05 pm

    I love carrot soup, and your spiced version looks delicious!

  7. sarah

    March 12th, 2013 at 7:08 pm

    love the way this turned out <3

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