Carrot Bread

Ingredients:

Yield: 1 loaf

• 2 eggs
• 1 cup sugar
• 2/3 cup oil
• 1 1/2 cups flour
• 3/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups finely grated carrots
• 1/2 cup chopped walnuts
• 3/4 cup raisins

Directions:

1. Beat eggs.
2. Add sugar and oil and beat thoroughly.
3. Combine dry ingredients and add to egg mixture; beat well.
4. Stir in carrots, nuts and raisins.
5. Pour batter into a 9x5-inch loaf pan that has been sprayed with nonstick spray, or into 2 1-lb.pans.
6. Bake at 350° for about 1 hour (about 40 minutes for the smaller pans).
7. Cool in pan for 5-10 minutes, then remove from pan and cool completely on rack.

Moroccan Carrot Soup

yield: Makes 4 servings

active time: 20 minutes

total time: 40 minutes

Ingredients

• 2 tablespoons (1/4 stick) butter
• 1 cup chopped white onion
• 1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)
• 2 1/2 cups low-salt chicken broth
• 1 1/2 teaspoons cumin seeds
• 1 tablespoon honey
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon ground allspice
• 1/2 cup plain yogurt, stirred to loosen

Preparation

Melt butter in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Mix in carrots. Add broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.

Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill.

Remove soup from heat. Puree in batches in blender until smooth. Return to same pan. Whisk in honey, lemon juice, and allspice. Season with salt and pepper.

Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with cumin.

Celeriac Garlic Mash

• Portion size 6 to 8

Ingredients

• 1 celery root, (2 lb/1 lb)
• 2 potatoes, (1 lb/500 g total)
• 8 cloves garlic
• 1/4 cup (60 mL) 10% cream
• 1/4 cup (60 mL) butter, softened
• 1 tbsp (15 mL) grainy mustard
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper

Preparation

Peel and cut celery root into 1-inch (2.5 cm) chunks. Peel and cut potatoes in half. In saucepan of boiling salted water, cover and cook celery root, potatoes and garlic until tender, about 20 minutes. Drain and return to pot.

Smash with potato masher. Using electric beaters, beat in cream, butter, mustard, salt and pepper until light and fluffy. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours. Reheat in microwave.)

 

Autumn Carrot and Sweet Potato Soup

By Jennifer Segal

Servings: 8

Total Time: 45 Minutes

Ingredients

• 4 tablespoons unsalted butter
• 2 medium yellow onions, chopped
• 1 tablespoon curry powder, plus a bit more for serving
• 1 pound carrots, peeled and chopped into 1-inch pieces
• 1-1/2 pounds sweet potatoes (about 2 small), peeled and chopped into 1-inch pieces
• 8 cups chicken broth, best quality such as Swanson
• 1-3/4 teaspoons salt
• 1 tart yet sweet apple (such as Honeycrisp or Fuji), peeled and chopped
• 2 tablespoons honey
• Freshly ground black pepper

Instructions

1. In a large pot, melt the butter over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 10 minutes. Do not brown. Add the curry powder and cook a minute more.
2. Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil. Cover and simmer over low heat until vegetables are very tender, about 25 minutes. Stir in the apples and honey. Using a stick blender, puree the soup until smooth and creamy. (Alternatively, cool the soup slightly, then puree in a blender in batches. Be sure to leave the hole in the lid open to allow the steam to escape.) Season to taste with salt, pepper and more honey if necessary. Ladle soup into bowls and sprinkle with more curry powder if desired. (Note: As the soup sits, it will thicken up so you may need to add a bit of water to thin it out.)