Vegan Ginger Cumin Carrots Food

MOROCCAN-SPICED ROASTED CARROTS

Steps:

• Preheat oven to 375 F (190 C) and line a baking sheet with parchment paper.
• Add carrots to the baking sheet and drizzle with oil, salt, paprika, cumin, ginger, cinnamon, turmeric, and cayenne (optional), and toss well to combine.
• Cook for 20-25 minutes, or until the carrots are tender and slightly browned. Serve hot as is, or with tahini, Za'atar, or our Zesty Dill Yogurt Sauce. These would also make a delicious addition to our Ultimate Mediterranean Bowl.
• Store leftovers covered in the refrigerator for up to 3-4 days. Not freezer friendly. Reheat in a 350 F (176 C) oven, in the microwave, or on the stovetop over medium heat until hot.

ONE-PAN CARROT & CUMIN SOUP

Steps:

• Heat the butter in a deep saucepan over a medium heat until just starting to sizzle, then fry the cumin seeds until toasted and crackling.
• Add the onion, leek, garlic, star anise, carrots and a pinch of salt. Stir to coat. Cover, reduce the heat to low and cook gently for 15-20 mins, stirring occasionally until the vegetables have softened in their own steam.
• Pour over the stock and bring the mixture to a simmer, then continue to cook for 10 mins until the carrots are tender. Spoon 2 tbsp of the cream into a small dish and set aside, then pour the rest into the pan and bring back to the boil. Remove the star anise and use a hand blender to blitz the mixture until smooth and silky. Or, tip into a standard blender in batches and blitz before returning to the pan. For a really smooth soup, push through a sieve into a saucepan. At this stage, the soup can be cooled completely and chilled for up to three days or frozen for six months. Defrost fully before reheating. Reheat until piping hot over a low heat, then pour into bowls, drizzle with the reserved cream and scatter the extra cumin seeds on top. Serve with these cheese, cumin & onion seed cornbread muffins, if you like.

CUMIN CARROTS

Steps:

• Put the carrots in a shallow saucepan and just cover with water. Add the star anise, butter and 1 tsp salt, then bring to the boil and simmer for 10 mins until the carrots are just cooked. Leave the carrots to cool a bit in the liquor, then remove and pat dry.
• Heat the oil in a large frying pan. Roll the carrots in the cumin, patting off any excess.
• Carefully fry the carrots until golden brown. Serve straight away, or keep warm in the oven until ready to serve.

CARROTS, GINGER AND CUMIN

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.

CUMIN-SPICED ROASTED CARROTS

Steps:

• Put the carrots, thyme, rosemary, garlic, star anise and bay leaf in a saucepan and just cover with water. Season well with sea salt and bring to the boil. Simmer the carrots slowly for about 30 mins until soft and tender, then remove from the heat and allow to cool. Once cooled, remove the carrots from the water with a slotted spoon, pat dry with kitchen paper, transfer to a plate and put in the fridge for 20 mins until completely chilled.
• In a large frying pan, heat the olive oil to just under smoking, then fry the carrots for about 5 mins until golden brown all over. Turn the heat down, add the butter and cumin seeds, roll the carrots around until they are lovely and glossy, then remove and serve.