CARROT GINGER CREME
This is my wife's recipe and I like it so much I wanted to share it.
Provided by Doug Matthews
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat oil in a large pot over medium heat. Cook and stir onion until translucent and tender, about 5 minutes. Stir in carrots, ginger, and vegetable broth, and simmer for 20 minutes, or until carrots are tender. Remove from heat and allow to cool slightly.
- Transfer to a blender or food processor and blend until smooth. Return to soup pot, add half and half, and heat until warmed through. Season with salt and pepper, and serve.
Nutrition Facts : Calories 228.5 calories, Carbohydrate 21.4 g, Cholesterol 29.8 mg, Fat 14.6 g, Fiber 5.6 g, Protein 4.5 g, SaturatedFat 6.2 g, Sodium 816 mg, Sugar 8.1 g
GINGER BEETS AND CARROTS
I love fresh garden foods, especially ones as hearty as beets and carrots. This is a great way to enjoy the end-of-the-garden harvest. Plus, the ginger adds great flavor and health benefits. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Place vegetables in a greased 15x10x1-in. baking pan. Whisk remaining ingredients; drizzle over vegetables. Toss to coat. Bake until carrots and beets are crisp-tender, 15-20 minutes.
Nutrition Facts : Calories 92 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 379mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
GINGERED CARROTS
I first made this original recipe about 40 years ago, and it hasn't failed me yet. The thing I like about the dish is that it isn't plain. The flavorings dress up an "ordinary" vegetable, and put some real zip in any meal! This is an easy, quick dish to make, and it adds a splash of color to your table.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley.
Nutrition Facts : Calories 107 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 94mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
CARROT GINGER COOKIES
These are such warmly spiced carrot ginger cookies that are pretty guilt free! They're cakey and substantial with lots of oats and coconut oil.
Provided by Jeanie and Lulu's Kitchen
Categories Dessert
Time 35m
Number Of Ingredients 14
Steps:
- Combine the oats, flour, baking powder, cinnamon, ground ginger, cloves, nutmeg and salt in a bowl and whisk them all together well. Set the bowl aside. Then get out a stand mixer fitted with the paddle attachment and beat the coconut oil and molasses together in it. Add in each egg one at a time, followed by the vanilla. Then slowly add in the dry ingredients until it all disappears into the liquid. Turn off the mixer and switch to a spatula to fold in the grated carrot and fresh ginger. Put the cookie dough in the refrigerator to chill for 25 minutes.
- When the 25 minutes is up, pre-heat the oven to 350 and line two sheet pans with silicone mats. Use a 1.5 inch cookie scoop to scoop 12 perfect little mounds of dough onto each sheet. Then gently press each mound down to flatten the cookie. Bake them for about 15 minutes, until set and slightly crisp around the edges. Let them cool for about 10 minutes on the sheets, then transfer them gently with a spatula to cooking racks to finish cooling. They will be a little soft and flimsy, so that is why the spatula is necessary. Enjoy them immediately or pack them in containers for later.
Nutrition Facts : ServingSize 2 cookies, Calories 175 kcal, Carbohydrate 20 g, Protein 2.2 g, Fat 10.2 g, SaturatedFat 8.2 g, Cholesterol 27 mg, Sodium 45 mg, Fiber 1.3 g, Sugar 8.8 g
CARROTS WITH GINGER
Steps:
- Place carrots, orange juice, butter, sugar and ginger in large skillet over medium-high heat. Bring to boil; cover and cook 3 minutes. Uncover and simmer until liquid glazes carrots, about 10 minutes. Season to taste with salt and pepper. Sprinkle with chopped parsley.
CARROTS, GINGER AND CUMIN
Provided by Craig Claiborne
Categories easy, quick, side dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Scrape carrots and cut into medium slices or slice in food processor. Cook carrots in boiling salted water until just tender, about five minutes, depending on thickness. Drain and rinse under cold water to stop cooking.
- Meanwhile, saute cumin in one tablespoon butter for about 30 seconds. Add the ginger and garlic and saute a minute longer.
- Combine cooked, drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk, and process in food processor with steel blade, in batches, until smooth.
- Season with salt and pepper. The recipe may be prepared to this point early in the day and heated gently to serve. If served immediately, heat through.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 269 milligrams, Sugar 5 grams, TransFat 0 grams
CARIBBEAN CARROT-GINGER SOUP
I developed this recipe while in the Dominican Republic. Living in a small, rural beach town, I had to be resourceful with ingredients that were available and affordable. Carrots grow like crazy there, so this was an easy, delicious recipe that I used to make for my friends during the rainy season. It's the first recipe I really ever developed myself, and I still love it. Garnish as desired with microgreens, chopped chives, toasted sliced almonds, or chia seeds.
Provided by Jessica Lawson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat butter and oil in a large saucepan over medium heat. Add onion; cook until translucent, 5 to 6 minutes. Add carrots and ginger; cook for 1 to 2 minutes more. Stir in broth and salt. Bring to a boil. Reduce heat; simmer, covered, until carrots are very tender, 20 to 30 minutes.
- Puree soup with an immersion blender until smooth and creamy, or let cool slightly and blend in a blender, working in batches as needed. Return to heat and add more broth as needed for desired consistency; soup should be thick. Season with pepper and additional salt if needed.
- Ladle soup into 4 bowls. Swirl 2 tablespoons coconut milk into each bowl.
Nutrition Facts : Calories 221.9 calories, Carbohydrate 26.9 g, Cholesterol 7.6 mg, Fat 12.8 g, Fiber 6.2 g, Protein 2.9 g, SaturatedFat 7.7 g, Sodium 440.8 mg, Sugar 11.3 g
CARROT GINGER TEA SANDWICHES
This sandwich was part of the Tea we enjoyed at the Empress Hotel in Victoria, BC. I've not been able to find "sweet ginger paste" in this country, so I just grate some fresh ginger and sweeten it.
Provided by TigerJo
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Blend grated carrots, cream cheese, mayo, and ginger paste (if desired); add salt and peper to taste.
- Butter all four pieces of bread; place carrot mixture onto one slice; put other piece of buttered bread on top.
- Cut off the crusts and cut to preferred size.
Nutrition Facts : Calories 169.3, Fat 10, SaturatedFat 4.6, Cholesterol 20, Sodium 269.4, Carbohydrate 17.9, Fiber 2.8, Sugar 3.4, Protein 3.7
CARROT GINGER BISCUITS
Make and share this Carrot Ginger Biscuits recipe from Food.com.
Provided by Carole Reu
Categories Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450.
- In a large bowl, stir together the all-purpose flour and whole wheat flour, baking powder and baking soda, ginger and salt. In a small bowl, stir together the carrot, yogurt, oil and honey.
- Add carrot mixture to dry ingredients and stir until just combined.
- Place the dough on a well-floured surface. Using a lightly floured rolling pin, roll out the dough until 1/2" thick.
- Using a 2 1/4" biscuit cutter or glass , cut out rounds, gently rerolling the scraps, to form 12 biscuits.
- Place the biscuits on an ungreased baking sheet, spacing them 1" apart. Bake for 12 to 15 minutes or until golden.
- Serve warm.
Nutrition Facts : Calories 127, Fat 3.3, SaturatedFat 0.6, Cholesterol 2.5, Sodium 332.4, Carbohydrate 20.2, Fiber 1.1, Sugar 4.2, Protein 4.5
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