SEASONAL INTERNATIONAL RECIPE: Celebrating International Carrot Day - Málaga Food News | The Málaga Food Guide - The Leading Food & Lifestyle Guide to Málaga Province

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Coravin UK

Monday, 4 April 2022

SEASONAL INTERNATIONAL RECIPE: Celebrating International Carrot Day

The carrot is a root vegetable, typically orange in colour, though purple, black, red, white, and yellow cultivars exist, it is native to Europe and Southwestern Asia.

The carrot, with its distinctive bright orange colour, is one of the most versatile root vegetables around, a result of its sweet flavour, which means it can be used raw or cooked, in sweet or savoury dishes.

Very young carrots just need to be scrubbed clean and topped and tailed. Older carrots may need to be be peeled, but try not to take too much off, as most of the nutrients are stored just beneath the skin. Carrots are in season all year round, but at their best mid-May through to the end of September.

Carrots can be stored for several months in the refrigerator or over winter in a moist, cool place. For long term storage, unwashed carrots can be placed in a bucket between layers of sand, a 50/50 mix of sand and wood shavings, or in soil. 

Grate raw and use to make carrot cake or coleslaw. Peel into ribbons with a peeler for a salad. Slice into chunks and roast (30-35 mins). Cut into batons and steam (5-6 mins) or boil (5-7 mins).

This Moorish recipe using carrots is simple and healthy.

Moroccan Spiced Carrot & Lentil soup

2 tsp cumin seeds
pinch chilli flakes
1 tsp ginger
1 tsp coriander
1 tsp cinnamon
2 tbsp olive oil
600g carrots, washed and coarsely grated (no need to peel)
140g split red lentils
1l hot vegetable stock (from a cube is fine)
125ml milk (to make it dairy-free, see 'try' below)
plain yogurt and naan bread, to serve
Fresh Coriander


Heat a large saucepan and dry-fry combine all the spices and cook for 1 min, or until they start to jump around the pan and release their aromas.

Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.

Simmer for 15 mins until the lentils have swollen and softened.

Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).

Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices and a sprinkle of fresh chopped coriander. Serve with crusty bread or for the Moroccan experience, warmed pitta breads.

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