Tuesday, April 12, 2011

Carrot-Ginger Goodies

I have somewhat of a love-hate relationship with carrots. I love eating them, but I also eat them so much that my hands and feet are pretty much orange. Yeah, I love them that much. But I'm not going to stop eating carrots, so I may as well make them extra delicious by adding one of my favorite flavors--ginger! The combination is amazing. It's sweet, spicy, and great hot or cold. So here are two of my favorite recipes that take full advantage of one of my favorite flavor combinations!

Carrot-Ginger Soup: (adapted from Carla Hall's Recipe)

1 leek, sliced and rinsed
1 tablespoon olive oil
2 tablespoons chopped fresh ginger
2 1/2 cups sliced carrots (about 6 medium carrots)
1 14 oz bottle coconut water (about 2 cups)
2 cups vegetable broth
2 lemon-ginger tea bags
1/2 cup silken tofu 
salt and pepper to taste
Garnishes: avocado sauce, plain greek yogurt, unsweetened coconut, fresh cilantro

1. Heat olive oil in a large pot over medium heat
2. Add leeks and saute for about 5 minutes, until softened and translucent
3. Add fresh ginger, carrots, coconut water, broth, and tea bags
4. Bring mixture to boil over high heat, then reduce to medium-low heat and simmer for about 15 minutes, until the carrots are tender
5. Transfer mixture to blender (in 2 batches, if necessary) and add silken tofu
6. Blend until smooth, then season to taste with salt and pepper

 Avocado Sauce

1/2 and avocado, diced
2 tablespoons fresh cilantro
1/2 cup  packed spinach
juice of 1/2 a lime
salt and pepper to taste
1/2 cup water

1.Combine all ingredients in a blender, and blend until smooth
2. serve on carrot-ginger soup, use as a creamy salad (or pasta salad) dressing, or top off tacos, nachos, or fish!

Carrot-Ginger Salad Dressing:

1 medium carrot, sliced
1 cup vegetable broth or water
2 tablespoons fresh chopped ginger
1/4 teaspoon ground ginger (optional)
2 teaspoons sesame oil
2 tablespoons unseasoned rice vinegar
juice of 1/2 a lime
salt and pepper to taste

1. In a small pot, combine the carrot and broth or water
2. Bring to a boil over high heat, cover and cook for about 10 minutes, or until the carrot is tender
3. Strain the carrots, reserving 1/2 a cup of the liquid
4. Blend the carrots, reserved liquid, and the remaining ingredients in a blender until smooth

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