Tag Archives: carrots

honey-roasted carrots

If you are looking for ways to get some tasty vegetables back into the rotation after the holidays…these roasted carrots are really yummy. They are from one of Ottolenghi’s beautiful cookbooks.

Here’s what you need:

  • 3 tbsp honey
  • 2 tbsp olive oil
  • 1 tbsp coriander seed, toasted and lightly crushed
  • 1.5 tsp cumin seeds, toasted and lightly crushed
  • 3 thyme springs (I used dried)
  • 12 large carrots – peeled and cut into batons (see picture)
  • 1.5 tbsp cilantro leaves, coarsely chopped

Put the honey, oil, seeds and thyme in large bowl with 1 tsp salt and some fresh ground pepper. Add the carrots, mix will and spread on large baking sheet. Roast in 425F oven for 40 minutes, stirring once or twice til cooked through and glazed.

Tahini yogurt sauce

This sauce makes a great side. Whisk together 3 tbsp tahini, 2/3 cup greek yogurt, 2 tbsp lemon juice, 1 crushed garlic clove and a little salt.


carrot and ginger soup

I forget how much I love soup during the summer. And then I have some on a cool day and can’t wait to make a different one every week. I just made Carrot and Ginger soup from the cookbook Cooking with the Seasons at Rancho la Puerta¬†on Sunday and love the flavour, colour and creamy consistency from the coconut milk.

Here is my slightly modified version of the soup from Rancho la Puerta.

Carrot and Ginger Soup

  • 2 tsp olive oil
  • 4 medium carrots, peeled and chopped
  • 1 small onion
  • 1 clove garlic, peeled and minced
  • 3 tablespoons fresh ginger, peeled and minced (I used more)
  • 1 cup butternut squash, peeled and cubed
  • 1 apple, cored and diced
  • 4 1/2 cups vegetable stock (or water)
  • 1 tsp salt (or more if needed)
  • 1 1/2 cups coconut milk

In a large stockpot, heat the oil, saute the carrots and onion and cook til soft. Add the garlic, ginger, squash and apple and saute. Add the stock and salt. Reduce heat to medium low, cover and simmer for 45 minutes, or until the vegetables are very tender.

Puree the soup until smooth with an immersion blender, add the coconut milk and more salt if needed. Garnish with chives and diced pears. (I skipped this step!) Enjoy!