Exotic carrot concoctions

Besides the popular potato, carrots are one of those ingredients that are extremely versatile. You can prepare a few very tasty dishes, which are not only mouth-watering and colourful, but also have aphrodisiac qualities. Believe it or not, carrots assist with sexual disorders, which is primarily due to their high beta carotene content.

They’re those little spark plugs, which have suddenly become an engine driving restaurant menus. Chefs across the country are showcasing fine-looking specimens in a rainbow of colours, dressed and garnished without a sliver of meat on the dish. Well, maybe a touch of bacon here and there. These days, people are feeling more comfortable with having carrots in the centre of their plates.

Grate them, roast them, eat them raw, juice them, or add them to muffins and stews. My personal favourite is making a delicious Moroccan carrot salad in summer and this mouth-watering carrot soup in winter.

Exotic Carrot Soup

INGREDIENTS

• 1 tablespoon olive oil
• 1 medium yellow onion, sliced
• 1 bunch carrots, cut into slices
• 4 cups low-sodium chicken or vegetable stock
• 1 tablespoon grated ginger
• 1 1/2 teaspoons Himalayan salt
• 1/4 teaspoon black pepper
• 1/2 cup full cream
• 3 tablespoons chopped fresh dill

METHOD

Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened but not browned, 5 to 6 minutes.

Stir in the carrots, broth, ginger, 1¼ teaspoons of the salt, and the pepper. Bring to a boil. Reduce heat and simmer until the carrots are soft, about 20 minutes. Let cool at least 10 minutes.

Using a blender, puree the soup in batches until smooth. Return to pot and rewarm over medium heat.

Meanwhile, whisk the cream in a small bowl until soft peaks form. Fold in the remaining salt and the dill. Divide the soup among individual bowls and top with the dill cream.

Moroccan Carrot Salad

INGREDIENTS

• 5 carrots (about 1 half a kilo), cleaned and trimmed
• Small palmful of stoned dates
• Handful of toasted seeds, such as sunflower, pumpkin or pine nut
• Half a can of chick peas
• Juice of a small lemon
• 2 tbsp extra virgin olive oil OR cold-pressed grapeseed oil/canola oil
• 1 tbsp maple syrup
• ¼ tsp ground cumin (tip: toast and grind your own seeds for best flavour)
• good dash each of ground cinnamon and salt – about 1/8 tsp each
• Generous handful each of washed mint leaves and flat leaf parsley (Italian parsley), along with some rocket and herb garden salad.

Optional add-ins: dried sour cherries, dried barberries or mulberries; dry-cure black olives; ½ tsp harissa paste; chopped oranges; goats cheese to garnish; preserved lemon juice (just a little though)

METHOD

You can use either raw grated carrot or roasted strips of carrot for this recipe. Pop the raw or roasted carrots into a large bowl, adding also the dates, sunflower seeds and chick peas.

Mix the lemon juice, maple syrup, olive oil, cumin, cinnamon and salt in a jar and give it a good shake. Pour this dressing over the salad and toss through. This salad will keep like this for a day or two.

Roughly chop the herbs and add to the salad. Serve with hummus or other dips, good Ciabatta bread, grilled fish or chicken – almost anything you like. For a heartier salad to have on its own, you may want to add white beans or quinoa to this. And a good few pinches of soft goats cheese as well. 

Bon Appetite!