Got carrots left in the fridge? 6 ways to use them up!

Updated: Sep 8


Ravishing Roots

Ah, the humble carrot, loved by all........or is it? I think this depends a lot on your memories of carrots in days gone by ie school meals - did your carrots have the life boiled out of them or were they served al dente with herbs and a squeeze of lemon?


Ok, that's not fair on school-dinner cooks; they have never had the time to play around with food - cook it up, dish it out - my school meals were excellent and I have fond memories of minced beef tart and snot pie (they were a thing!!!).


Whilst I like carrots, they always seem to be the last thing at the bottom of the fridge before the next organic veg box arrives and I am sometimes at a loss of what to do with them. Some trial and error has brought up the following ideas, try them and tell me what you think.


1) Carrot soup two ways:


Heirloom Carrot Soup with Ginger



I use a soupmaker so basically you bung it all in and switch it on - you can easily do it in a saucepan and blend with a stick blender. Makes enough for two big bowls and could be frozen.


  • 1 onion - cut up

  • 2 cloves garlic - sliced

  • a thumb of ginger - chopped

  • handful heirloom carrots - chopped

  • mixed herbs/salt/black pepper to taste

  • organic vegetable stock cube

  • water


I don't tend to use any oil so if you were making it in a saucepan, saute your onions, garlic and ginger in a little water before throwing in everything else and letting it simmer until carrots are soft then blend.


Curried, Roast Carrot Soup




Carrots, indeed most vegetables, take on a more intense flavour when roasted. Just cut them up, sprinkle on some herbs and spices, like Herbes de Provence and perhaps some paprika and stick in the oven for about 20 mins - no need for oil.


  • roasted carrots - chopped

  • 1 chopped onion (nice roasted too)

  • 2 cloves garlic - sliced

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • 1 tsp ground turmeric

  • 1 tsp ground ginger

  • 1/2 tsp chilli flakes

(or use a big spoon of Curry Powder to taste)

  • organic vegetable stock cube

  • water


As in the previous recipe, everything gets put into the soup maker and in 21 minutes it is ready; if making on the stove - saute your onions and garlic in a little water and the spices, when softened add remaining ingredients and simmer until ready. Season with salt and pepper to taste. Coconut milk is a really nice addition, giving the soup a creamy taste - add some at the end and warm through.


2) Carrot Curry (what??)



Carrot Curry

It works!!


In desperation one day I came up with this because of the aforementioned carrot glut in the fridge.


If you have read any of my blog posts, you will see I am quite lazy when it comes to cooking, no hours over a hot stove for me, I want quick and tasty with minimum effort, this beauty fits the bill.


  • red onion - chopped

  • 2 chopped garlic cloves

  • 2 tbsp curry paste (yes, ready-made from a jar - make sure it's vegan)

  • tin of coconut milk

  • water

  • lemon

  • coriander


Saute the chopped onions and garlic in a little water with the curry paste, once they start to soften put in the carrots and coconut milk and enough water to make a sauce. Cook until carrots have softened, Squeeze in the lemon juice, season lightly and sprinkle with coriander. Serve with rice and naan bread, if you like and perhaps a tin of chickpeas put in for the protein bit.


3) Carrot Cakey Overnight Oats (again, what???)



I either have muesli and fruit or oats and fruit every day for breakfast (so daring of me!). It's been an age since I have had carrot cake, mainly because nowhere around here does a vegan version and I can't be arsed to make one. So let's pretend we are having it for breakfast!


Mix together:


  • 1 cup oats

  • 1/2 carrot - grated

  • 1/2 tsp ground cinnamon

  • 1/2 tsp turmeric (I know, I chuck it in everything)

  • 1/4 tsp mixed spice

  • handful of raisins

  • 1 tbsp chia seeds

  • 1 tsp ground flax seeds


then add:


  • 1 tsp vanilla essence

  • 2 tbsp maple syrup - if you like it sweet, I don't but you do lose the Carrot Cake taste without it.


Put it all into a Mason jar and add enough plant milk to cover, leaving about 2 cm on the top to allow for expansion, stir and leave - funnily enough - overnight. Serve either cold or warm through. Nice with coconut yoghurt on top.


4) Carrot Hummus




Of course, why hadn't you thought of that?? Again, desperate times mean desperate measures - well not desperate, just I didn't want to throw the carrots away. I had seen recipes for beetroot hummus and red pepper hummus - why not carrot hummus?


  • roast carrots - chopped

  • 1 clove garlic (I used two........too much)

  • tin of chickpeas

  • 2 tbsp tahini

  • 1 tsp ground cumin

  • juice of 1 lemon

  • pinch of Rose Harissa Salt*


Put it all in the blender and blend - simple


You could add olive oil if that is your thing, to give it a bit of richness, but I don't think it needs it.


5) Carrot and Banana Smoothie (bear with me)




If you have a juicer then grand, if not you will have to wiz up the carrots with some water and strain through a clean tea towel or some muslin......it will take forever, just letting you know, don't be put off.


Carrot Juice:


  • 2 cups of chopped carrot

  • 1 cup of water


Make Carrot Juice, as above, then add to blender along with:


  • 1 chopped frozen banana (keep a stash of these because they make amazing nicecream)

  • 1 thumb ginger, sliced, no need to remove the skin if organic

  • juice of 1/2 Lemon

  • 1/2 tsp turmeric (there it is again)

  • 1 cup plant milk


Blend and drink and feel all those anti-inflammatory and immune-boosting goodies going to work. Probably makes two smoothies for a normal person, one for me!



So there we are, counting the two soup recipes, six ways to use up your carrot glut.


Please let me know what you think and share any ideas you may have.......I've always got too many carrots!!


I may be pretty vague with amounts of ingredients, this isn't a cookbook, just some ideas - I trust you to use your own judgement.

I hope you are all keeping safe - much love xx





*Rose Harissa Salt from The Seasonist - a small company that makes the most amazing seasonings and some other goodies - check them out.


I get my veg from either Riverford Organics or Abel and Cole


My blender is an Optimum 9200A from Froothie


#theseasonist

#riverford

#abelandcole

#froothie











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