I’ve been wanting to make carrot soup and this past week was the perfect time. I had way too many carrots taking up space in my produce drawer and needed to be used up … plus the weather was perfect for a bowl of soup!
The soup was really creamy and had the perfect amount of spice. My kids turned their noses up at it, but my husband and I enjoyed a bowl with a grilled cheese. My husband didn’t even realize that I used coconut milk so I could enjoy it.
Happy Sunday! I hope you’re having a great weekend. We’ve had a low-key weekend and is exactly what is needed before a crazy, busy week. Last week, I picked up a CSA share from a local, organic farm and received a bunch of carrots, zucchini and kohlrabi. I never had kohlrabi before but knew it was similar to a turnip – which I love, but it’s a little sweeter and milder. I decided I was going to make fritters with these three veggies and top them with a herb lemon yogurt sauce. It was great way to use them and work on eliminating any waste.
The yogurt sauce was bright and helped lighten up the dish since the fritters are fried in olive oil. The combination the zucchini, carrots and kohlrabi was perfect and you could swap any veggies out for ones you don’t like.
What do you think of when you hear spring cookies? Me, it’s all about carrots. I’m not
sure why, but carrots are something I always associated with spring. That’s why I decided to go with a carrot cookie recipe for this month’s recipe for the blogging group – Fill the Cookie Jar.
These cookies are delicious and more cake like. The carrot flavor is subtle, but reminds me so much of a carrot cake…if only I would have spread a little cream cheese frosting on top. I also don’t feel bad when my kids eat them for an after school snack since they’re “somewhat” healthy. They’re made with whole wheat flour, coconut, carrots and walnuts.
Welcome to April’s Fill the Cookie Jar – the group of us bloggers who share cookie recipes monthly based on different themes. This month, we were given the theme, Easter/Spring. The first thing that comes to mind when I think of Easter and spring is carrot cake. I know…it’s random, but once spring hits, it’s time to start thinking about what’s going in the garden and the beginning of new things. I searched for several recipes and finally settled on the one below. I liked it because it was paleo and took me outside of my baking comfort zone.I had all the ingredients in my pantry except for almond meal, but I knew the nut stand at the local farmer’s market would have it.
These cookies are really good, even Cooper gobbled them up! I made them smaller than the original recipe suggested but it was the perfect size for the kids to eat one and be done. The original recipe also recommended them to be topped with coconut butter, but I thought they were perfect as is and decided to skip that step.
2 cups almond meal
1/4 tsp salt
1/4 tsp baking soda
1 tsp cinnamon
6 Tbsp melted coconut oil
1/4 cup pure maple syrup, room temperature
1/2 tsp vanilla extract
1 cup very finely shredded carrots (I used a microplane grater)
1/2 cup finely shredded unsweetened coconut
Preheat oven to 350 degrees and line a large cookie sheet with parchment paper. In a large bowl, combine the almond flour, salt, baking soda and cinnamon. In a small bowl, heat the maple syrup on high in a microwave for 10 minutes. Add in the melted coconut oil and vanilla extract and whisk together.
Pour the wet ingredients into the dry mixture and stir to combine. Fold in the shredded carrot and coconut. Using a 2 tablespoon scoop, scoop out the cookie dough and place on the prepared baking sheet leaving 2 inches apart. Using the back of the spoon, press down slightly on the balls to form a disc.
Bake for 12 to 14 minutes or until the cookies are cooked through and starting to turn golden brown. Allow the cookies to cool on the baking sheet for 10 minutes and then transfer to a cooling rack to completely cook. Store in an airtight container in the refrigerator.
Source: Healthy Food for Living