Storage carrots are in abundance in early spring, and simultaneously the winter garden slowly nurtures the dormant, tender, sweet tubers planted last fall with anticipation of a good early yield during the dreary late winter months.  As the new carrots are being harvested it only makes sense to use up all the storage carrots.  Of course fresh squeezed carrot juice is full of energy and vitamins and mixed with an apple makes a great snack or mid-day pick-me-up.  Shredded and added to a soup during the last ten minutes of cooking, contributes to a fresh and slightly crunchy accent to a meal. Paired with spices, carrots make a lovely evening soup, or for the kids at lunch, see KD ‘n Carrots https://triplecordcsaorganicproduce.wordpress.com/2011/04/11/kd-n-carrots/ recipe if you haven’t already tried it yet. The kids actually will eat those carrots covered in cheese.  I have actually incorporated that cooking technique whereby adding shredded vegetables to the pasta-water when making a variety of pasta dishes. At the end, just a drizzle of oil and a sprinkle of cheese as it makes for a very useful and easy way to get those veggies into dishes real fast.

Make Breakfast and Snack Time quick and easy.  Make a batch of Carrot Nut Muffins for breakfast-on-the-run, or with cheese in your lunch box at work or school.

CARROT NUT MUFFINS

• 2 cups spelt flour
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 2 farm fresh eggs
• 1/2 cup butter, softened
• 1/3 cup rice milk, (buttermilk)
• 2 tsp orange juice or any fruit juice
• 1 1/2 cup grated carrots
• 1/2 cup chopped walnuts, pecans or sliced almonds
• 1/2 cup raisins or chopped dates, (optional)

Preheat the oven to 375 degrees F.  Generously coat a 12 cup muffin pan with butter or line with paper muffin cups.

Mix the flour, sugar, brown sugar, baking powder, and salt in a large bowl.

In a separate large bowl, beat the eggs.  Beat in the butter, milk and orange juice concentrate.  Slowly add the flour mixture, stirring lightly and briefly, until just combined.  (Avoid over-mixing the batter, as this makes muffins dense and tough.)

Stir in the carrots and nuts until the ingredients are just combined.

Ladle the batter into the prepared muffin pan, filling each cup no more than three-quarters full.  Bake the muffins until a toothpick inserted near their centers comes out clean, 20 to 25 minutes.  Cool for 10 minutes on a wire rack before serving.

Lunch or dinner, this soup is a great starter.

CURRIED CARROT SOUP
Adapted from A Couple Cooks (www.acouplecooks.com)

• 1 small onion
• 1 Tbs minced ginger
• 4 cups chopped carrots
• 1 Tbs olive oil
• 2 ½ cups vegetable broth
• 14-ounce can full fat coconut milk
• 2 Tbs red curry paste
• ½ tsp kosher salt
• Cilantro, lime wedges, and red pepper flakes (to garnish)

Dice the onion, mince the ginger. Peel and chop the carrots.

In a medium stockpot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 6 to 7 minutes. Add the ginger, carrots, and vegetable broth, and bring to a boil. Lower to a simmer; cover and cook until carrots are tender, about 15 to 20 minutes.

When the carrots are soft, carefully blend with an immersion blender (or in a blender) until the carrots are smooth. Return the carrot mixture to the pot and add the coconut milk and red curry paste. Stir until well blended.

Simmer gently for 10 minutes. Add the kosher salt, then taste and adjust seasonings as desired. Serve with chopped cilantro, lime wedges, and red pepper flakes if desired.