- Prep 5min
(15 ounce) can White Northern Beans
(8.25 ounce) can carrots
Food Should Taste Good™ toasted sesame tortilla chips
In a food processor or high-speed blender, blend all ingredients except chips together until pureed.
Serve dip immediately with chips. Enjoy!
Nutrition InformationNo nutrition information available for this recipe
Ginger Carrot Dip with Crudites
Does the idea of kids wolfing down their vegetables seem utterly improbable? This faintly sweet, gingery dip, reminiscent of that addictive Japanese-restaurant salad dressing, is made mostly from carrots, so you'll be delighted by the compulsive dipping and crunching that's bound to ensue when you put it out.
Add to collection
Add to menu
Carrot Ginger Spread
I have a few vegetarian friends. I appreciate them and their vegetarian ways, most definitely. I do however, often find myself scratching my head when planning what to cook for these lovelies. It's not them, it's me, as it appears my most delicious meals tend to involve meat. How did that happen.
I so very much want to serve up deliciousness for my non-meat loving companions. They deserve it just as much as my pork and lamb loving friends. So when I find myself meatless inspired, I roll with it. This carrot ginger spread is the basis for meatless wonder.
This spread was greatly inspired by one of Tracy's recipes from her site, Shutterbean. Tracy is a blast, I adore her posts and her sense of humour. She makes me want to bake (and fry) doughnuts and eat avocado and glaze things. I had seen a recipe for a carrot ginger dressing on Shutterbean, which sounded terribly scrumptious. It left me with a hankering to steam and puree a bunch of carrots. In doing so, I ended up with a simple, humble puree, rather thick and full of potential. I did not want to thin it out too keenly, for fear of missing out on spreading this orange mess thickly on fresh bread. And who wouldn't love to dip pita chips into this? Or carrot sticks? Hang on, that just seems wrong. Carrot on carrot.
Anyway I decided to leave it a little chunky. I envisaged scooping it into my salads, lashing it on fresh sourdough and smoothing it riiiiiight down with creme fraiche and sautéed mushrooms to create a snug little pasta sauce. This carrot ginger spread is friendly. It's willing to go places with you and hang out, dressed up or down. I find myself quite affectionate towards this concoction.
Last weekend, my parents and I loaded up some carrot goodness on fresh sourdough. I then piled on salad goods, pickled cucumber and onion, bocconcini, basil and ham. It was good. Especially with cider.
Carrot Ginger Spread
5 medium Carrots, chopped into 2cm thick rounds
1/4 cup Water saved from when you steamed the carrots
1 clove of Garlic, peeled
1 thumb size cube (
1.5cm x 1.5cm) of fresh Ginger, peeled
1 tablespoon Extra Virgin Olive Oil
1 tablespoon fresh Lemon juice (ideally a sweet Meyer Lemon - love)
Zest of 1/2 a Lemon
1/4 teaspoon Salt
1. Steam the chopped carrots for
10-15minutes until soft. When done, rinse the carrots under cold water. Reserve the steaming water for later use.
2. In a food processor, whiz the carrots, garlic, ginger, oil, lemon juice and zest and salt with most of the cooking water. Puree until smooth. Add more water if necessary until at the desired thickness. I enjoy a fairly thick spread.
3. Store in an airtight container in the fridge for up to one week. Use in kale tacos. And salad and on bread and on crackers and with pasta. My dad enjoyed this spread in a sandwich with peanut butter. Go there, if you so please.
Alright now, let's talk tacos. These creations are not really tacos, let's just acknowledge that first up. But I was quite certain Tracy and Joy would encourage a taco-fy situation here, so I grabbed my cavolo nero kale and did just that.
These bites make a super cute appetiser, paving the way for some cheese-and-bean-heavy nacho goodness as the main course - more vegetarian love right there. Perhaps you'll take the Asian flavours of soy and ginger and go with a marinated tofu rice dish? Or maybe you'll take my lead and just eat these for three consecutive days as a pre-lunch snack? It's all good. and green and orange and crunchy.
Kale Tacos with Carrot Ginger Spread and Toasted Sunflower Seeds
Serves 4 with 1 taco each. Simply make as many as you want and multiply the recipe as required. You'll notice that there are only 3 tacos in the above photographs. I ate one first. Priorities.
4 Cavolo Nero leaves*
4 heaping tablespoons Carrot Ginger Spread (see recipe above)
1/4 cup Sunflower Seeds
A dash of Soy Sauce
* Cavolo nero, otherwise known as Tuscan cabbage, is a type of kale. You could replace this with any leaf which hold it's shape. Baby cos lettuce would work well but would lack that deep earthy flavour of kale. Try to select leaves that open like a book, with a sturdy spine and generous leaves/pages.
1. Heat a heavy non-stick pan over low-medium heat and toast your sunflower seeds for
5 minutes or until lightly golden and toasty. When done, add a dash of soy sauce to the pan and stir to coat the seeds. It will sizzle, sizzle it good. Turn off the heat and allow to cool.
2. Wash your cavolo nero and trim the ends to remove the large woody stem. Keep the stems for a stir fry or other dish.
3. Place 2-3 cups water in a saucepan and bring to the boil. Add a few good pinches of salt and pop your cavolo nero in to cook for 1 minute until just tender. Drain and rinse under cold water.
4. Using paper towel, dry your leaves then place them on a serving platter, the "inside" facing up. At this point you could cut them into smaller tacos if you wish.
5. Fill your tacos with the carrot ginger spread then sprinkle the toasted sunflower seeds over the top. Serve.
Carrot Ginger Spread - Recipes
Angelica Kitchen is one of my favorite New York City restaurants. It’s hearty, healthy, and absolutely delicious, and I love the low-key, community-oriented atmosphere. The menu at Angelica is full of wonderful offerings–too many to name–but the restaurant’s “breads & spreads” selection features two kinds of cornbread and two dips: a miso-tahini spread, and a carrot ginger spread. I love them both. The miso tahini is salty and rich and full of umami. The carrot ginger is light and gorgeously colored. I’ve always wondered what it would be like to combine these two concepts, forming something that has the sweetness of pureed carrot but the savory, salty richness of miso paste.
Thanksgiving is upon us, and perhaps you’ll have a nice big basket of vegan cornbread at your table. If you do, I urge you to consider serving this in place of Earth Balance or olive oil as a dip/spread. It’s so delicious, and so bright. Perhaps I’m biased because I’m the perfect audience (a fiend for all things sweet + savory), but really, this dip is worth a try. As you’ll see, you could choose to customize this in tons of ways, but I wanted to give you the simplest, most basic version, which is plenty flavorful in its own right.
Orange-Chili Glazed Pork Tenderloin With Carrot Pesto and Grilled Carrots
This is one of Camille’s favorite summertime dinners to throw on the grill. The carrot pesto sounds unusual, but I’ve learned to trust everything she creates. With that sweet-spicy charred flavor, you’ll want to eat it with a spoon.
- 2 pounds (908 g) carrot
- ½ teaspoon fresh ginger root, peeled
- 2 teaspoons garam masala
- 4 cloves small garlic cloves
- 1 (240 g) medium onion
- 2 Tablespoons (30 ml) extra virgin olive oil, optional
- Preheat oven to 400°F. In a large bowl, toss all ingredients together with extra virgin olive oil.
- Place ingredients on a pan and roast for 40 minutes or until tender.
- Place ingredients into the Vitamix container and secure lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 45 seconds, using the tamper to push ingredients into the blades.
Zesty Ginger Turmeric Carrot Cake Recipe
This deliciously dense, moist carrot cake is packed with nutrients (and flavor)! It showcases turmeric root, which has anti-inflammatory and anti-cancer properties. Unlike most other cakes, it packs in fiber, vitamins, minerals and some omega 3 fats from the vegetables, fruits, nuts and seeds it contains. Ginger root and lemon zest add a refreshing twist that balances its warm spices, cinnamon and nutmeg.
Ingredients for carrot cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 ½ cup pitted dates, packed
- ½ cup + 3 tablespoons water, divided
- 2 tablespoons ground flax seed
- 2 large eggs
- ¾ cup avocado or olive oil
- ½ cup unsweetened applesauce
- 2 teaspoons vanilla
- 3 cups carrot, grated
- ¼ cup fresh ginger root, finely grated
- 2 tablespoons fresh turmeric root, finely grated
Ingredients for frosting:
- 8 ounces full fat cream cheese, chilled
- ¼ cup butter, at room temperature
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (from
- Preheat the oven to 350 degrees Fahrenheit.
- Grease a 9&rdquo cake pan and set aside.
- In a large bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg and salt until combined.
- Place ½ cup water and dates in a blender and puree until smooth (you will still see pieces of the fruit skin).
- In a small bowl, combine ground flax seed and 3 tablespoons of water. Let sit 1-2 minutes until it thickens.
- In a medium bowl, combine eggs, oil, applesauce and vanilla. Add date mixture and flax seed mixture.
- Add wet mixture to dry mixture and stir to combine.
- Fold in carrots, ginger and turmeric.
- Pour into greased pan and place in oven. Bake for
Carrot cake with ginger frosting
The long narrow plate arrived at her table, and, like any good food blogger, Shauna James Ahern paused to take it all in: roasted red piquillo peppers -- plump with a lentil stuffing -- alongside graceful strands of quick-pickled green beans and red onions, and emerald pools of cilantro-ginger sauce.
“When people hear ‘gluten-free,’ the reaction can be ‘poor thing,’ and I just want to say, ‘Look at what’s on my plate -- does this look like deprivation to you?’ ”
In the blogosphere, Ahern, 44, is best known as Gluten-Free Girl. She’s a Pacific Northwest blogger who was diagnosed in 2005 with celiac disease, ending decades of mysterious ailments and endless medical exams and tests. At one point, she was largely subsisting on jarred baby food because she was too sick to cook for herself. She says the crippling symptoms vanished, overnight, when she stopped eating wheat, barley and rye and anything else that contained gluten.
In hindsight, the diet overhaul was pretty easy. Ahern wanted nothing to do with the breads and the pastas that had been making her so sick. “After I was diagnosed, I just kept it simple. I just ate ‘real’ food. One of the first things I remember eating was a plate of spinach sauteed in garlic and olive oil and with a little salt. And I just remember looking down at how gorgeous it looked and the feeling of hot food going down my throat. I was so grateful for it.”
Harder, though, has been convincing skeptics who greet the term “gluten-free” with an eye roll, or the newly diagnosed who fear it is a culinary death sentence. They all turn to Ahern -- who has become one of the highest-profile food writers on the subject -- for answers.
Ahern usually does it with a sense of humor: “I know there are people who think, ‘gluten-free? That’s a fad, it’s all about the celebrity,’ but I’m like, ‘Do you really think I’d give up pizza and pasta unless I had to?’ ”
“I think of the day of my diagnosis as my birthday, because life started all over for me again on that day,” Ahern adds. “Before, the food was making me sick. Now, I eat better than I ever did before. I know food in a way I never knew before.”
The simple beauty of butter softening on her kitchen counter now gives her delight.
Her blog has become an online coffeehouse for people who share the digestive condition, which prompts the body’s immune system to attack the lining of the small intestine. But don’t expect a lot of moaning and groaning and symptom-swapping. In fact, it’s easy to forget that the blog revolves around gluten-free eating because there are so many gloriously decadent food photos. And because Ahern is determined to celebrate what she can eat -- not what she can’t. (Recently, her recipe for homemade Oreos -- pretty chocolate wafers clutching rich buttery icing -- went pinging through the food blogosphere. That the cookies happened to be gluten-free was a mere aside.)
Same goes for her new cookbook, “Gluten-Free Girl and the Chef,” which is as much a guidebook for new cooks in the kitchen -- it covers basics such as how to select ingredients, properly season foods and make sauces -- as it is a collection of gluten-free recipes.
Woven around dishes that celebrate seasonal eating and locally sourced ingredients -- blackberry-peach crumble, braised veal cheeks with stuffed squash blossoms, roasted chicken with apricot-corn relish, and mussels with rosemary, cream and mustard -- is her story: her illness and recovery, her romance with the titular chef, Danny Ahern, how he taught her to cook, their marriage and more.
“You know what it’s like when you fall in love. You want to feed each other. We had this immediate connection through food.”
So did readers. In fact, roughly half of the nearly 500,000 visitors to Ahern’s website each month don’t suffer from celiac disease. They just want to know what will happen next for Gluten-Free Girl. Readers are so invested in the storyline that Ahern sees the comments section light up whenever the Aherns’ daughter, Lucy, now 2, makes an appearance.
“Never in my wildest dreams did I think people would want to follow along with all of this,” says Ahern, whose online popularity also led to the 2007 memoir, “Gluten-Free Girl: How I Found the Food That Loves Me Back . and How You Can Too.”
Ahern is now a stay-at-home mom and full-time writer on rural Vashon Island in Washington, where her husband is the chef at a restaurant called the Hardware Store. He’s expanded the restaurant menu to include gluten-free dishes, such as those piquillo peppers. “I’m a writer, so when I started the blog I just did it as an outlet, as a way to get my thoughts down and document this. And then people started finding the blog -- I have no idea how that happened -- and I realized, ‘Hey, I can help people with this.’ ”
She says that before her diagnosis, life seemed like one revolving doctor’s appointment.
Ahern, who grew up in Claremont and Pomona, remembers being 15 and doubled over with intestinal pain. Symptoms dogged her through her teens, 20s and early 30s, following her as she settled into a high school teaching career and lived at various times in London and Manhattan. Along the way there were days when she could barely get out of bed, as well as repeated bouts with pneumonia, MRIs, CAT scans, a memorable day where she had both an endoscopy and a colonoscopy, and, once, the words, “We think you have ovarian cancer.”
And what did Ahern often do during these dark times? Curled up with comfort food such as a bowl of mac ‘n’ cheese -- no clue that the gluten-filled wheat in the pasta or pizza or cake was the very substance that was causing her body to turn on itself.
And then in early 2005, a friend from Maine called and said, “I was listening to this interesting story on NPR. It’s about this thing called celiac disease.”
Today, Ahern keeps a gluten-free home and almost never yearns for the forbidden. Instead, she and her husband develop recipes that can scratch that comfort food itch, such as chocolate-peanut butter brownies that use gluten-free oat flour, or a crusty bread they make with almond flour. They are addicted to the trial-and-error of it all. He, after all, is a chef always in search of a new dish. And she’s a food writer who uses it as fodder for the blog. The pair toiled for months to develop their recipe for homemade pasta. (They use corn and quinoa flours.) “For us, that is fun in the kitchen,” she says.
“I just never get over the amazement at looking down at the food on my plate and realizing that food can be a great way to heal yourself.”
Carrot Ginger Soup
Season with salt black pepper cumin ground coriander paprika nutmeg and add a bay leaf. Add the garlic ginger and carrots and cook for 5 minutes stirring occasionally.
Creamy Carrot Ginger Soup Recipe In 2021 Carrot Ginger Soup Recipes Carrot And Ginger
Cup and 1 teaspoon each coriander and allspice.
Carrot ginger soup. Cook over medium heat watching and stirring occasionally as the soup bubbles about 10 to 15 minutes. Add the rest of the broth 2. Saute onion and carrots with a little bit of vegetable oil in a heavy-bottomed pot for about 5 minutes.
02012021 While the pot warms up roughly chop the onion carrots potatoes garlic and ginger. This will show you how to make a delicious soup without salt by stacking flavors and evaporation. Carrot-Ginger Soup - YouTube.
Bring to the boil then reduce the heat cover and simmer for 20. 3 Put a small amount of vegetable broth into the instant pot and then add the onion garlic and ginger. Tbsp of the ginger then fry for another minute.
09102020 Heat up soup pot with olive oil and sautee onion ginger and garlic. 09112015 Ingredients 1 tablespoon extra-virgin olive oil 1 cup chopped yellow onions 3 garlic cloves smashed 2 heaping cups chopped carrots 1. Add broth and spices Mix in salt pepper thyme broth and bring to a boil.
Teaspoons grated fresh ginger 1. 12112020 To make this carrot puree soup on the stovetop simply. You can make.
Transfer the carrot puree to a cooking pot. Puree Use a hand-held immersion blender to puree soup until smooth. 21092020 Add the remaining ingredients and cook.
With a great bonus lecture on how to buy and care for kniv. Until the onions become translucent and fragrant about 5 minutes. Continue to pour in broth and water.
Add the garlic and 1. Garlic and ginger Do this only for a couple of minutes until the mixture is fragrant. Cover and cook About 20-25 minutes is enough to make the carrots very tender.
15062017 Heat the oil in a large saucepan over a medium-high heat and fry the onion for 10 minutes until soft. 03042018 This healthy Carrot Ginger Soup is made with fresh carrots a hint of fresh ginger and a touch of sour cream blended together until creamy perfect for lunch or dinner. Stir in carrots and keep over medium heat.
Carrot ginger soup recipe carrot and ginger soup ginger carrot soup - YouTube. Stir in the chopped garlic and ginger. Add the stock and season with pepper to taste.
Roasted Tomato Carrot Ginger Soup Recipe Carrot Ginger Soup Roasted Tomatoes Vegan Soup
Carrot Ginger Soup Recipe Simplyrecipes Com Recipe Carrot Soup Recipes Carrot Ginger Soup Recipe Ginger Soup Recipe
Carrot Ginger Soup Instant Pot Or Stove Top Recipe In 2020 Carrot Ginger Soup Carrot Soup Recipes Healthy Soup Recipes
Immune Boosting Carrot Ginger Soup Recipe With Images Carrot Ginger Soup Ginger Soup Recipe Carrot Ginger Soup Recipe
Popular Pins Carrot Ginger Soup Soup Recipes Ginger Soup Recipe
Roasted Carrot Ginger Soup In 2020
Family Favourite Carrot Ginger Soup Recipe Carrot Ginger Soup Carrot And Ginger Food Processor Recipes
Carrot Ginger Soup Recipe Carrot Ginger Soup Carrot Ginger Soup Recipe Ginger Soup Recipe
Carrot Ginger Soup Recipe Beautiful Life And Home Carrot Ginger Soup Recipe Ginger Soup Recipe Soup Recipes
Carrot Ginger Soup 5 Ingredients Recipe Carrot Ginger Soup Carrot And Ginger Cook Recipe Book
Carrot Ginger Soup Recipe Healthy Vegan Aline Made Winter Soup Recipe Ginger Soup Recipe Homemade Soup Recipe
Slow Cooker Carrot Ginger Soup Recipe Carrot Ginger Soup Carrot Soup Recipes Ginger Soup Recipe
Instant Pot Carrot Ginger Soup Vegan Recipe Healthy Soup Recipes Best Soup Recipes Recipes
Carrot Ginger Soup Bowl Ginger Soup Recipe Carrot Ginger Soup Recipe Carrot Ginger Soup
Carrot Ginger Soup Recipe Ginger Soup Recipe Carrot Soup Recipes Carrot Ginger Soup Recipe
Carrot Ginger Soup Carrot Ginger Soup Carrot Ginger Soup Vegan Carrot And Ginger
Creamy Carrot Ginger Soup Recipe Carrot And Ginger Carrot Ginger Soup Carrot Ginger Soup Vegan
Carrot Ginger Soup Recipe Healthy Vegan Aline Made Karotten Ingwer Suppe Ingwer Suppe Rezepte
Carrot And Ginger Soup Recipe Ginger Recipes Soup Recipes Carrot Soup Recipes
Carrot Quick Pickle with Ginger Recipe
Before I tell you about this amazing carrot quick pickle with ginger, I want to make sure you know this: pickling means preserving food in a seasoned brine or vinegar mixture, and in case you didn’t get the memo, pickles are the new cupcakes.
I sorta kinda doubt it — try bringing pickles to your nephew’s birthday party — but, as someone who grew up with store-bought jars of cornichons (gherkins) as the single pickled element of the family diet, I am most intrigued by the techniques involved, and the wide range of products they create.
I am a city dweller and it is unlikely that I’ll ever have the bumper crop and larder space (or, um, patience) to fill dozens of towering jars with multicolored vegetables biding their time in their sterilized bath, so the method I am most drawn to is the quick pickle: this simply consists in pouring a boiling brine or vinegar solution over pieces of raw vegetables, and letting the mixture cool to room temperature. This type of pickle keeps for about two weeks in the refrigerator, so it is usually done in small batches that you can consume within that time frame — unless you’re giving some away to well screened friends and relatives.
I am a city dweller and have neither the bumper crop nor the larder space to fill dozens of towering jars with multicolored vegetables, so the method I am most drawn to is the quick pickle.
My first near-pickling experience, long before this carrot quick pickle with ginger, occurred at my friends Braden and Laura‘s place recently, as I helped Braden prepare the quick-pickled chili peppers he was later to serve with squid ink pasta and fried squid rings. My involvement was limited to the chopping of said chili peppers, which taught me an important, though non-pickling-related lesson: you should protect your hand with a glove or a light film of oil before handling a large amount of hot peppers, otherwise you’ll wake up in the morning feeling like it’s been dipped in acid.
Scoville scale aside, I had thus been introduced to the quick pickling thing, and was ready for a re-run in my own kitchen. So when I received a copy of Pierre Lamielle’s very lovable cookbook Kitchen Scraps, the first recipe I decided to try was the carrot-and-ginger quickie pickle on page 82.
If you don’t know who Pierre Lamielle is, head over to his food blog and tell him I said hi: he’s a talented illustrator/cook with wit to spare, a definite knack for food-related puns, and a weakness for root vegetables.
His book is a collection of humorously written and illustrated recipes, and I am enjoying it more than a little. It is wacky, irreverent, and funny, yet the recipes are built on solid ground: the author went to culinary school, and this you can tell by his intermittent use of the verb “to blap,” a technical term that means sticking something in the oven without making too big a deal out of it. So it’s a book you can actually cook from, chuckling privately at the prospect of serving the bear butt-kicking granola, the whirled peas soup (give whirled peas a chance — get it?), or the angel hair conditioner pasta.
Among the recipes I’ve flagged are the bread of roses (a bread pudding with chocolate and rosewater), bruno “bloody beets” barbabietola’s beets and ricotta risotto (one of five mafia-approved risotti) and, of course, the stinking french onion soup, because that’s hard to resist.
The carrot quick pickle was indeed a breeze to make — it took about ten minutes, and I was on the phone for most of that time — and I am delighted with the result: the ribbons look terribly pretty, and we’ve been eating them as a sweet and sour condiment nested inside tuna sandwiches, as Pierre suggests, or swirled over this warm squash and bean salad, and I can see it bringing a lovely brightness alongside a hearty, brooding stew.
As for the book, it has earned its place on the special bookshelf I reserve for alternative publishing projects from Canada, right between L’Appareil and Au Pied de cochon, and when my little nephew turns 19 years old rather than 19 months old, I have an inkling he’ll get a kick out of it, too.