Posts in : Ingredients carrots
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- Posted by elimam
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Prep Time 10 minutes Cook Time 60 minutes Servings servings
Ingredients- 6 carrots peeled and chopped
- 1/2 head cauliflower trimmed and chopped
- 1 1/2 teaspoons Extra Virgin Olive Oil
- 1 cloves garlic chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 cups vegetable broth or more if needed
- 1 tablespoon curry powder
- 1 cup coconut Milk
- 1/2 lime juiced
Prep Time 10 minutes Cook Time 60 minutes Servings servings
Ingredients- 6 carrots peeled and chopped
- 1/2 head cauliflower trimmed and chopped
- 1 1/2 teaspoons Extra Virgin Olive Oil
- 1 cloves garlic chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 cups vegetable broth or more if needed
- 1 tablespoon curry powder
- 1 cup coconut Milk
- 1/2 lime juiced
Instructions-
Preheat oven to 400 degrees F (200 degrees C).
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Place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt, and black pepper.
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Roast carrot mixture in the preheated oven for 20 minutes; stir and roast until vegetables are tender and slightly charred, another 25 minutes. Remove from oven and stir.
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Bring vegetable broth to a boil in a large pot. Stir in curry powder and add the roasted vegetables. Cover and boil soup until vegetables are soft, 8 to 10 minutes. Remove from heat.
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Blend the soup with a potato masher or an immersion blender until smooth. Return pot to burner on medium heat. Stir coconut milk and lime juice into soup; simmer until heated through, 5 to 10 minutes.
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- Posted by elimam
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Prep Time 15 minutes Cook Time 20 minutes Servings servingsIngredients- 2 tablespoons Extra Virgin Olive Oil
- 1 head garlic peeled and lightly crushed
- 6 cups chicken stock
- 2 carrots cut into matchsticks
- 1 red bell pepper thinly sliced
- salt and pepper to taste
Prep Time 15 minutes Cook Time 20 minutes Servings servingsIngredients- 2 tablespoons Extra Virgin Olive Oil
- 1 head garlic peeled and lightly crushed
- 6 cups chicken stock
- 2 carrots cut into matchsticks
- 1 red bell pepper thinly sliced
- salt and pepper to taste
Instructions- Heat oil in a large saucepan over medium heat. Stir in garlic and cook until lightly browned, about 5 minutes. Pour in 1 cup of chicken stock, cover, and allow to simmer until the garlic is soft, about 10 minutes.
- Mash the garlic with a fork into a coarse paste. Pour in remaining chicken stock, increase heat to medium-high, and bring to a boil. Stir in carrots and cook for 1 minute, then add red pepper and continue cooking until vegetables are tender. Season to taste with salt and pepper before serving.
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- Posted by elimam
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Prep Time 15 minutes Cook Time 5 minutes Servings servingsIngredients- 2 tablespoons sesame seeds
- 1 1/2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons white sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup Extra Virgin Olive Oil
- 4 cups shredded cabbage
- 2 carrots shredded
- 1 package ramen noodles crushed
Prep Time 15 minutes Cook Time 5 minutes Servings servingsIngredients- 2 tablespoons sesame seeds
- 1 1/2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons white sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup Extra Virgin Olive Oil
- 4 cups shredded cabbage
- 2 carrots shredded
- 1 package ramen noodles crushed
Instructions- In a small skillet, toast sesame seeds over medium heat until golden brown and fragrant.
- In a small bowl, mix together vinegar, sesame oil, olive oil, sugar, salt, pepper, and ramen seasoning packet.
- In a large bowl, mix together cabbage, carrots, and crushed ramen noodles. Toss with dressing to coat evenly. Top with toasted sesame seeds.
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Aug 1, 2016