You know when you have the best of intentions to eat a whole bag of carrots, but then put them somewhere just far enough out of your eyeline that you forget about them and they all suddenly need to be used all quick-like….? Time to make soup.
Pull some of that badass homemade stock you have in the freezer and drop in a pot.
Dice and entire onion and one seeded jalapeño and dump in a pot. Peel and chop all of the carrots that you lovingly rediscovered and dump in as well.
Simmer, covered, until the carrots are soft and cooked through stirring as needed. Zip with your handy dandy immersion blender (or in an actual blender if that’s your style), throw in a generous dollop of sour cream (I’m an addict) and salt and pepper to taste.
It is so super easy to make and is super delish. The jalapeño gives it just a tiny kick and loads of depth. Now, go ahead. Forget about some carrots. You’ll thank me later.
Our awesome little Blue Heeler Cedar just celebrated her 8th Birthday (or is it Barkday?). And since I’m “that person” I absolutely had to make her a cake. Dog cakes are different from people cakes as all that sugar and extra stuff isn’t good for them (I know it’s not really good for us either, but we have thumbs so it’s ok), so carrots are the main ingredient in this one. And considering carrots are pretty much the only ‘people food’ she’s allowed, and absolutely loves them and comes running when she hears them being chopped, this cake was a huge doggy hit.
Grate 1 1/2-2 cups carrots
Add 1 cup flour, 1/4 cup peanut butter, 1 teaspoon baking soda and 1/4 cup honey to a bowl
Arrange slices from 1 large carrot on the bottom of a lightly greased cake pan to allow for ultimate doggy cake presentation (yeah, I know she doesn’t care)
Pour batter into pan and bake for 30-40 minutes in a 350* oven
Cool, release and serve
She thought it was pretty much the best thing ever. I’m not even sure she bothered to chew. Happy Birthday Cedar!
I bought 10 pounds of carrots this morning as I was sure we were almost out, but then stumbled upon a 5 pound bag on top of the fridge as I was scrounging for the dehydrator. Whoops. Carrots have a tendency to give me heartburn if I eat too many, and I knew the bag on top of the fridge needed to be used asap, so using my clever thinking cap (and 4 trays not being used to make more of the delicious faux smoked salmon) I chopped most of them up to dehydrate too. The little carrot kernels they become are great when thrown into soup or just munched on their own (in trail mix? why not!). Cut them into 1/4 inch discs and spread on the tray so they don’t touch and let them do their thing (at about 145*) for approximately 6 hours. Some of the smaller pieces were done around the 4 1/2 hour mark, but at 6 hours I’m still weeding through some of the thicker ones.
I used the remaining pound for some amazing and delicious roasted veggies. Peel and cut each carrot into thirds, and throw 2 heads (yes, full heads) of peeled garlic cloves in with a handful or 2 of brussel sprouts and 1 quartered onion, into a lasagna pan with the carrots. Drizzle with olive oil, some salt and pepper, and ‘roast’ for 25 minutes in a 425* oven. I can’t believe how good it is. All of it. So simple, so good for you (as long as you aren’t too heavy handed with the olive oil), and delish.
(image via onehundreddollarsamonth.com – an awesome blog)