CARROT SLAW
Steps:
- Wash the carrots and peel, if necessary. Using a vegetable peeler, cut the carrots into wide noodle-shaped strips.
- In a large mixing bowl whisk together the mayonnaise, salt, sugar, pineapple, raisins, curry powder, garlic, and celery seed and/or caraway seed, if using. Add the carrots and toss to combine. Serve immediately or refrigerate for 1 hour to serve cold.
CURRIED CARROT SOUP
This sweet and spicy curried soup has a wonderfully rich flavor even though it's made without a drop of cream. Serve it hot or chilled.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Heat butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.
- (At this point, if your carrots don't taste sweet enough, add a teaspoon of sugar). Add broth, carrots, and 3 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.
- In a blender, puree soup in batches until smooth; transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.
Nutrition Facts : Calories 185 g, Fat 6 g, Fiber 7 g, Protein 6 g
CARROT SLAW
Steps:
- In a small bowl, whisk together the lemon juice, vinegar, mustard, red pepper flakes and some salt and pepper until smooth. Whisk in the olive oil until completely blended. Toss the shredded carrots with the dressing in a large bowl. Taste and season with more salt or pepper as needed. Add the parsley and toss. Chill 30 minutes before serving.
CURRIED CARROT SOUP
Quick, easy, and light. Plus it's the only way to get my niece to eat carrots.
Provided by Doug Matthews
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
- Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.
Nutrition Facts : Calories 133.3 calories, Carbohydrate 20.2 g, Fat 5.4 g, Fiber 5.6 g, Protein 2.4 g, SaturatedFat 0.7 g, Sodium 414.7 mg, Sugar 10 g
CURRY COLESLAW
Provided by Jacques Pepin
Categories easy, quick, salads and dressings, side dish
Time 10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Trim the cabbage, removing and discarding any damaged parts, and shred it on a slicer or by cutting it into thin slices with a sharp knife. (You should have 8 to 9 lightly packed cups of cabbage.) Shred the carrots. (You should have 1 1/2 lightly packed cups of carrots.)
- In a bowl large enough to hold the finished coleslaw, mix together the mayonnaise, vinegar, sugar, salt, poppy seeds, Tabasco and curry powder. Add the cabbage and carrots, and mix well. Serve immediately, or cover and refrigerate. The coleslaw will keep for up to one day.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 13 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 152 milligrams, Sugar 6 grams
SOUTH AFRICAN - CURRIED CARROT SALAD
This recipe is also from the web site Rainbow Nation Connecting South Africa and has been posted here for the ZWT-7 Tour of Africa. Most South African BBQ's always have a number of salads to compliment the meats. This curried carrot salad is one example of the wonderful salads typically served.
Provided by Baby Kato
Categories South African
Time 1h15m
Yield 7 cups
Number Of Ingredients 11
Steps:
- Peel the carrots and slice thinly.
- Cover the slices with water and boil just until soft then drain and set aside until needed.
- Peel and halve the onions and slice thinly then cover the onions with boiling water and leave to stand for 15 minutes, then drain the onions.
- In a large pot add the cooked carrots and onions, white vinegar, sugar, raisins, salt, cloves and black peppercorns and bring to a boil.
- Mix the corn flour and curry powder with 1/2 cup of water.
- Now add the curry mixture to the carrot mixture and let boil for 10 minutes, stirring occasionally.
- Spoon the hot curried carrots into clean hot jars and seal immediately.
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