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Index:
Winter Carrot Soup
Winter Roasted Carrots
Quinoa with Moroccan Winter Squash and Carrot Stew

Winter Carrot Soup

Bright orange and full of flavor this light soup would make a wonderful first course to an elegant meal. Serve it with a dollop of sour cream and a sprig of fresh thyme for added presentation.

Ingredients

1 tablespoon vegetable oil
4 large carrots, peeled and grated
1 medium onion, chopped
4 cups vegetable broth
1 (6-ounce) can tomato paste
1 tablespoon soy sauce
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper

Preparation

In a medium stockpot, heat oil; stir in carrot and onion. Sauté until tender, about 5 minutes.

Add broth, tomato paste, soy sauce, thyme, cumin and pepper. Bring to a boil, reduce heat to medium, and simmer for about 5 minutes. Serve warm or refrigerate until chilled through.

Makes 6 servings.

Winter Roasted Carrots

(from the kitchen of Beverly Mills and Alicia Ross)

Cooking oil spray

2 pounds baby carrots*

4 small onions

6 cloves garlic

2 tablespoons olive oil

1 teaspoon dried thyme

½ teaspoon salt

1/8 teaspoon black pepper

2 teaspoons balsamic vinegar

Preheat oven to 475 degrees. Spray an 11x13-inch roasting pan with cooking oil spray. Place the carrots in the pan. Peel the onions and cut them into quarters. Cut the quarters in half again and add the pieces to the pan with the carrots.

Peel the garlic. Add the cloves to the pan.

Drizzle the olive oil over the vegetables, and then sprinkle the thyme, salt and pepper over them. Stir and toss until the vegetables are coated with oil. Bake, uncovered, 12 minutes. Remove the pan from the oven and stir. Return the pan to the oven and bake 12 more minutes, stirring every 4 minutes until the carrots begin to brown and are tender when pierced with a knife tip.

Remove the pan from the oven and drizzle the vinegar over the vegetables. Stir and toss until the vinegar is well-distributed. Serve ½-cup servings as a side dish. Cool the remaining vegetables and refrigerate in a covered container for up to four days. Makes about 4 ½ cups.

*When choosing a bag of carrots at the market, make sure it is not waterlogged. Your carrots will brown properly if they have not been saturated with water.

Quinoa with Moroccan Winter Squash and Carrot Stew

From Bon Appétit | January 2006

Bruce Aidells and Nancy Oakes

A gorgeous, satisfying vegetarian main course that's easy to make. Quinoa requires no pre-soaking, so it's as simple to do as rice.

Servings: Makes 4 to 6 servings.

Ingredients

Stew
2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
Pinch of saffron
1 cup water
1 14 1/2-ounce can diced tomatoes, drained
2 tablespoons fresh lemon juice
3 cups 1-inch cubes peeled butternut squash (from 1 1/2-pound squash)
2 cups 3/4-inch cubes peeled carrots

Quinoa
1 cup quinoa*
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped peeled carrot
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon turmeric
2 cups water

1/2 cup chopped fresh cilantro, divided
2 teaspoons chopped fresh mint, divided

Preparation

For stew:
Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

For Quinoa:
Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.

Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.

*A grain with a delicate flavor and a texture similar to couscous; available at natural foods stores.