Coconut Ginger Roasted Carrots Food

CARROT-GINGER SOUP WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large wide pot or Dutch oven over medium-high heat. Add the scallion whites, ginger and garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in the carrots and season generously with salt and pepper. Add the coconut milk, beans with their liquid and 3 cups water. Cover and bring to a boil over high heat. Uncover and cook, stirring occasionally, until the carrots are very tender, 18 to 20 minutes.
• Meanwhile, toss the squash, broccoli and bread with the remaining 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, stirring, until the vegetables are tender and browned and the bread is toasted, about 15 minutes.
• Puree the soup with an immersion blender (or transfer to a regular blender in batches and puree); season with salt and pepper. Divide the soup among bowls. Drizzle with olive oil and top with the vegetable-crouton mixture and scallion greens. Serve with bread.

COCONUT-GINGER ROASTED CARROTS

Steps:

• Preheat the oven to 400 F.
• Toss the carrots with 2 Tbsp coconut oil and 1 tsp Trinidad seasoning (or substitute spices). Spread evenly on a large baking sheet lined with parchment paper or a silpat (silicone baking sheet)
• Once the oven is ready, pop the carrots in and roast them for about 30-40 minutes (until soft and slightly browned).
• When the carrots are ready, take them out and add them to the food processor and pulse a few times.
• Add the pumpkin, coconut milk, ginger, cinnamon, coconut oil, and sea salt. Adjust to taste.
• Serve with shredded coconut or coconut butter on top. For breakfast leftovers, serve with ½ sliced banana on top!

COCONUT-GINGER CARROTS

Steps:

• Preheat oven to 375. Spray a baking pan with cooking spray and set aside.
• Place a large skillet over medium heat. After a minute or so, add a tablespoon of olive oil and swirl to coat the pan.
• Add the onion and ginger and saute for five minutes.
• Stir in the garlic and 1/4 teaspoons salt, and saute for another five minutes.
• Add the carrots and remaining 1/4 teaspoons salt, and stir until the carrots are coated with the onion mixture. Turn the heat down to medium-low and, cover the pan, and cook without stirring for another five minutes. (Katzen says five; I'd say ten, at least, unless you like really crunchy carrots.).
• Add the lemon or lime juice and the crystallized ginger. Cover and cook without stirring for another five minutes.
• Transfer carrot mixture to the prepared baking dish, cover tightly with foil, and bake for 15 to 20 minutes, or until the carrots are fork tender. (I cooked for 20 and ended up with very crunchy carrots -- I think next time I'll go for 30 minutes.).
• Remove the dish from the oven, uncover, and sprinkle with the coconut. Return to the oven and cook, uncovered for another ten to fifteen minutes.

ROASTED COCONUT CARROTS

Steps:

• Heat oven to 400 degrees. Peel carrots and cut into 2-inch batons. Season well with salt and pepper and drizzle with coconut oil. Spread them on a baking sheet and roast, uncovered, until carrots are lightly browned and tender when pierced, 20 to 25 minutes. (Carrots may be roasted in advance and reheated if desired.)
• Transfer hot carrots to a serving dish. Add jalapeño and mint and toss to distribute. Sprinkle with cilantro and squeeze lime juice over everything. Garnish with lime wedges.