Ali W here. I don’t know about you, but sometimes we have a few carrots left over that are looking past their best. I don’t usually peel carrots, but in this instance it tends to make a brighter tastier recipe. This zingy Asian style carrot salad is healthy and tasty, and is a lovely side dish or as part of a larger salad. Serves two as a side dish.
2 x medium carrots, peeled and coarsely grated
2 x spring onions, chopped roughly
Thumbnail sized piece of ginger, finely grated
1 clove of garlic, finely grated
2 tsp soy sauce
2 tsp of lemon or lime juice or rice wine vinegar
Pinch of salt
A slosh of sweet chilli sauce
Simply mix everything together and serve – keeps for an hour or two in the fridge but best eaten right away! enjoy! Ali W.
Ali W here. This soup is a delicious winner, it can also be an excellent way to use up left over carrots from your veg box. Really simple in nature, but mighty tasty, the roasting of the carrots adds something special. You can roast the carrots in advance if you are short on time, just cool them and store in the fridge for up to a day until you are ready to use them.
Serves two vitamin packed portions.
8-10 medium sized carrots or 5 large, chopped into small-ish diagonal shapes- I peeled mine as they were past their best.
1 onion, finely chopped.
2 tsp cumin seeds
Dessert spoon of butter or vegan equiv (this gives it the creamy texture, don’t leave it out!)
Salt and pepper to taste
Oil to bake
Water to cover the whole mixture.
Place the carrots, oil, and cumin on a tray, bake for about 25 mins on a medium heat, turning twice and ensuring they don’t burn. While this is happening, lightly fry the onions in the butter, until translucent. Then add the carrots and cover completely with water, add salt, and boil on a medium heat for about 15 mins. Blitz and serve with fresh black pepper. Enjoy! Ali W 🙂