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Eat your carrots! a tried-and-true vegetable


Published: 08/24/2012

by Roslyn Ralph

Consider the carrot. A staple at the grocery store and fresh at this time of year from local farmer’s markets, carrots are available all year round, so most of us keep a bag in the fridge. Served raw with a dip for a lunch, grated into a salad or cooked for dinner as a side dish, carrots are surely one of the most popular and versatile vegetables around.


Carrot Soup with Lemon and Ginger

The lemon and ginger in this soup blend well with the sweetness of the carrots.

It’s delicious hot or cold.



2 Tbsp. butter

4 cups carrots, peeled, sliced

1 large onion, finely chopped

1 Tbsp. fresh ginger, peeled and finely

1-1/2 lemons, grated for zest

2 garlic cloves, minced

3 cups canned vegetable broth or water

2 Tbsp. fresh lemon juice

Salt and pepper to taste



Sour cream

Small carrot, grated



Melt butter in a heavy, large pot over medium-high heat. Add the onion and sauté 3-4 minutes. Add the ginger and
garlic and sauté for another 2 minutes. Add the sliced carrots and lemon zest and sauté 1 minute. Add broth and bring to boil. Reduce heat, cover partially and simmer for about 20 minutes, until carrots are very tender. Cool slightly, then purée soup with an immersion blender. Mix in lemon juice. Add salt and pepper to taste. Garnish with a tablespoon of sour cream and grated carrot.
Serves 6.


Fresh Carrot Salad

Most carrot salads call for cooked carrots, but this recipe uses them raw. For extra colour, try using purple or yellow
carrots with the traditional orange ones.



4 cups carrots, coarsely grated

1/4 cup olive oil

3 Tbsp. fresh lemon juice

1/4 cup chopped fresh cilantro

2 garlic cloves, minced

1 tsp. cumin

1 tsp. sweet paprika

1/4 tsp. cayenne, or to taste

Salt to taste



Mix together all the ingredients in a large bowl. Cover and marinate in the refrigerator for a minimum of 2 hours or up to 2 days. Served chilled or at room temperature. Serves 6.  

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