May 3, 2015
by Jason Ford
Ford on Food
Carrots have the unenviable status of being common; so they are often taken for granted.
Which is a pity, because they have wide culinary versatility, great nutritional value, are inexpensive and indispensable in the kitchen.
Did you know there are over one hundred varieties of carrot species?
There are a range of colours available – I personally have cooked with white, yellow, orange, pink, red and purple carrots.
When carrots are pulled from the ground while they are still tiny, they are referred to as baby (or new season) carrots.
Baby carrots are tender, don’t need to be peeled and are wonderful eaten raw in salads (although they are also amazing sautéed in butter).
The larger, mature carrots are a little more fibrous and best grated if eaten raw but are usually cooked to make them tender.
As carrots mature, they take on a more sweet and savoury flavour profile and add a depth of flavour and savoury body to stocks, soups, stews or braises.
Carrots can be boiled, steamed, pureed, roasted, fried in tempura batter or simply eaten raw as a snack.
They can also be eaten in desserts, such as carrot cake and muffins.
Carrots are also popular in healthy vegetable juices as they contain high levels of Vitamin A, Carotene, Vitamin C and antioxidants.
Carrots can be stored in the refrigerator for many weeks, however if they are kept too long they may become limp or start growing roots.
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Carrot and Chickpea Soup
Ingredients:
- 2 teaspoons olive oil
- 1 leek, chopped
- 500gm carrots (frozen sliced carrots are easiest)
- 4 cups chicken stock
- 300gm can chickpeas, undrained
- 1/2 cup orange juice
- 1/2 teaspoon mixed spice
- 1/3 cup natural yoghurt, to serve
- 2 teaspoons chopped fresh tarragon, to serve
Method:
- Heat the oil in a large saucepan over medium heat; add leek and carrot and cook, stirring, for 10 minutes or until soft
- Add juice, stock, chickpeas and mixed spice and bring to the boil, then reduce heat to medium/low and simmer, covered, for 15 minutes
- Combine the yoghurt and tarragon
- Blend the soup using a food processer until smooth, return to pan, and season with salt and pepper
- Stir over heat until heated through
- Ladle into bowls, top with the tarragon/yoghurt blend
