Colossal Carrot Cooking Help!

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I received a gift of three colossal carrots. Total weight is over 2 pounds, length nearly a foot each. I'd truly appreciate any recipe/preparation suggestions other then my very usual and very bland steaming.

Hoping the photo loads!

Many thanks,
Robin

[ img ] http://pbr1252.photobucket.com/albums/hh566/eacgallery/dscn4941.jpg [/img ]

susanswan

How about this soup recipe? It has a lovely spice blend! I like this purreed down as far as I can go but my DH likes it on the chunky side! Cody loves carrots and I give him some after he eats as a "toothbrush". I think if I gave him one of those carrots he'd take it to another room to enjoy it in peace!! Susan

Indian Spiced Carrot Soup with Ginger – from epicurious.com


Ingredients:

2 tsp. coriander seeds
1 tsp. yellow mustard seeds
3 Tbsp. peanut oil
1 tsp curry powder
2 Tbsp. minced peeled fresh ginger
2 cups chopped onions
1 ½ pounds carrots, peeled, thinly sliced into rounds (about 4 cups)
11/2 teaspoons finely grated lime peel
5 cups (or more) low-salt chicken or vegetable broth
2 teaspoons of fresh lime juice
Plain yogurt for garnish

Preparation:

Grind coriander and mustard seeds in spice mill to a fine powder. (Alternatively use already ground spices and even prepared mustard if you don’t have the seeds)
Heat oil in heavy large pot over medium heat.
Add ground seeds and curry powder; stir 1 minute.
Add ginger; stir 1 minute.
Add next three ingredients.
Sprinkle with salt and pepper; sauté until onions begin to soften, about 3 minutes.
Add 5 cups of broth; bring to boil.
Reduce heat to medium-low; simmer uncovered until carrots are tender, abouat 30 minutes.
Cool slightly. Working in batches, puree in blender (or use stick blender in pot) until smooth.
Return the soup to the pot. Add more broth by ¼ cup fuls if too thick. Stir in lime juice; season with salt and pepper.
DO AHEAD: Can be made 1 day ahead. Cool slilghtly. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.

Ladle soup into bowls. Garnish with yogurt and serve.

Per serving: 163 calories, 8g fat (2g saturated), 0 cholesterol, 140 mg sodium, 19g carbs, 4g fiber, 6g protein. (this recipe doesn’t say what a serving size is!)

lynheff

The Italians use finely minced carrots as one of the three veggies used to thicken sauces. Hard to hide three pounds of carrots in your spaghetti sauce.......

janna674

tried to fix the pic...but didnt work

I received a gift of three colossal carrots. Total weight is over 2 pounds, length nearly a foot each. I'd truly appreciate any recipe/preparation suggestions other then my very usual and very bland steaming.

Hoping the photo loads!

Many thanks,
Robin