- Aldi 39p/kilo Asda 60p/kilo
- Morrisons 58p/kilo Sainsburys 65p/kilo
- Tesco 60p/kilo Waitrose 65p/kilo
Not a lot in it so just buy wherever you are – and, of course, all the local greengrocers and farm shops always have them!
Now, you probably thought we would be doing carrot and coriander soup, any stew and carrot cake but I think we should up our game a little so today’s recipes both have a warming theme.
Carrot and Ginger Soup
- 1 tbsp oil
- 1 large onion, sliced
- 2 tbsp coarsely grated ginger
- 2 garlic cloves, sliced
- 500 grams of carrots
- 850ml vegetable stock
- little nutmeg
Heat the oil in a large pan, add the onion, ginger and garlic, and fry for 5 mins until starting to soften. Stir in the nutmeg and cook for 1 min more. Pour in the stock, add the carrots then cover and simmer for 20-25 mins until the carrots are tender. Scoop a third of the mixture into a bowl and blitz the remainder with a hand blender or in a food processor until smooth. Return everything to the pan and heat until bubbling. Serve topped with a little nutmeg.
Green Chilli Carrots with Yoghurt Rice
- Chantenay carrots 250g, halved (or plain carrots, chopped)
- olive oil
- small green chilli (or to taste) finely chopped
- 1 shallot, finely chopped
- ginger grated to make 1 tsp
- 1/2 small bunch coriander, chopped
- preserved lemon peel finely chopped (optional)
- basmati rice 150g
- turmeric 1/4 tsp
- Greek yoghurt 2 tbsp
Boil the carrots for 5 minutes until tender, then drain. Heat a little oil and fry the chilli and shallots for a minute, then add the ginger and fry for another minute. Add the carrots, coriander and lemon peel, season and toss everything together.
Meanwhile, cook the rice and drain it. Put a splash of oil and the turmeric into the hot rice pan, add back the rice, season well and stir gently. Spoon into a bowl and add some carrots followed by a spoonful of yoghurt.