Our vegetable gardens are having a banner year! The Northeast has had an idyllic summer with sunny skies, mild temperatures + a healthy amount of rain. All of that equals a booming vegetable garden. We are currently enjoying (and trying to get through) our bounty of carrots and finding healthy + delicious recipes to enjoy with family and friends.
In order to satisfy a savory and sweet tooth, we have made a carrot soup and carrot cake that were huge crowd pleasers. Support farmers, visit a local farmer’s market, pick up some carrots and get cooking and baking!
Pureed Carrot Soup
- 1 tablespoon unsalted ghee butter
- 1 tablespoon extra virgin olive oil
- 1 large organic onion, chopped
- 2 pounds organic carrots, peeled and thinly sliced
- Himalayan salt to taste
- ¼ teaspoon coconut sugar
- 2 quarts water or vegetable stock
- 6 tablespoons rice, preferably Arborio
- Freshly ground pepper to taste
- 2 tablespoons chopped fresh herbs, such as chervil, mint, chives, or parsley, for garnish
Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the carrots and 1/2 teaspoon salt, cover partially and cook for another 10 minutes, stirring often, until the vegetables are tender and fragrant. Add the rice, water or stock, salt (about 1 1/2 teaspoons), and sugar. Bring to a boil, reduce the heat, cover and simmer 30 minutes, or until the carrots are tender and the soup is fragrant.
Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The rice should no longer be recognizable (it thickens the soup). Return to the pot. Stir and taste. Adjust salt, add a generous amount of freshly ground pepper, and heat through. If the sweetness of the carrots needs a boost, add another pinch of sugar.
Serve, garnishing each bowl with a sprinkle of herbs.
Recipe yields 6 servings
Healthy Carrot Cake
- 1 packed cup shredded carrot
- 1/2 organic cup applesauce
- 1/3 cup coconut oil
- 2 tsp apple cider vinegar
- 2 tsp pure vanilla extract
- 1 1/2 cups gluten-free flour
- 1/2 tsp baking soda
- 3/4 tsp Himalayan salt
- 1 tsp organic cinnamon
- 1/3 cup coconut sugar
- 1/16 tsp uncut stevia OR 2 additional tbsp coconut sugar
- ½ cup shredded coconut or chopped walnuts (optional)
Preheat oven to 350 F, and line an 8-inch square or round pan with parchment (or grease very well).
In a mixing bowl, whisk together the first 5 ingredients and let sit at least 10 minutes or fridge overnight. In a separate bowl, stir together all remaining ingredients. Pour wet into dry, then stir until just combined. Do not overmix. Pour into the prepared pan, and smooth down evenly.
Bake 30 minutes or until a toothpick inserted into the cake comes out clean. Leftovers can be refrigerated for 3-4 days or even sliced and frozen.
Recipe yields 8-12 servings
Greek Yogurt Frosting
- 1/4 cup plus 3 tbsp organic cream cheese
- 1/4 cup plus 2 tbsp plain Greek yogurt
- Pinch uncut stevia OR 4-5 tbsp organic powdered sugar
- 1/2 tsp pure vanilla extract
Blend all ingredients together until completely smooth. If a thinner frosting is desired, you can add a little organic milk of choice to thin it out. It’s best to serve the items immediately after frosting. Refrigerate leftover frosting for up to 4 days.