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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