“Eight peas, please.” When I was very young, peas were the only vegetable I could stomach. Luckily, I grew out of that. Nowadays, there are very few vegetables I dislike. While okra and artichokes leave me cold, I eat almost every other vegetable available. Carrots, meanwhile, I could eat until the cows come home. They hold a special place in my heart. So many uses, such delicious options.
Carrots Make Great Soups & Fabulous Cakes
The following soup recipe is a staple at our place and is an adaptation of one published in a Sainsburys cookery book from the 1980s, originally meant for a pressure cooker.
Carrot, Coriander & Ginger Soup
- 1 tablespoon olive oil.
- 4 large carrots, scraped and sliced.
- 1 large onion, sliced.
- 900ml / 1 1/2 pints vegetable or chicken stock.
- large bunch fresh, chopped coriander
- 1 teaspoon ground ginger
- Heat the oil in a saucepan on a low to medium heat.
- Saute the carrots and onions for a few minutes until the slices are transparent.
- Pour in the stock and add the coriander and ground ginger. Bring to the boil and simmer until the carrots are tender.
- Remove from heat and allow to cool slightly.
- Puree the soup with a blender and season to taste.
- Reheat as necessary.
- Serve with warm, crusty bread and a side salad of choice.
- Serves 4 as a starter or 2 as a main course.
I haven’t made the cake below for an age but I’m going to mix and bake right this minute!
Captivating Carrot & Banana Cake
- 225g / 8oz self-raising flour
- 2 teaspoons baking powder
- 150g / 5oz light muscovado sugar
- 100g / 4oz carrots, grated
- 2 bananas, mashed
- 2 eggs
- 150ml / 5fl oz sunflower oil
- 175g / 6oz low-fat soft cheese
- 50g / 2oz butter
- 100g / 4oz icing sugar
- Pre-heat oven to Gas mark 4 / 180C / 350F.
- Butter an 8in / 20cm deep cake tin.
- Fold all the dry ingredients into a large bowl and blend until smooth.
- Pour into the cake tin and level the top with a knife.
- Bake for 50 to 60 mins. Make sure it is fully risen and that the sides are starting to shrink away from the sides of the tin.
- Remove from the oven and leave to stand for a few minutes before turning it out onto a cake rack.
- Blend the icing ingredients into a bowl until smooth.
- Wait until the cake is completely cool before spreading the icing on the top.
- The cake will need to be kept in the fridge before serving because of the icing.
Take care and keep laughing!