Eating Seasonally: Carrots Everywhere!

Two more carrot based recipes for you today. First, with the shift to fall weather happening already here, a curried carrot soup:

Curried Carrot Soup
2 T vegetable oil
1 medium onion, diced
1 t salt
3 cloves garlic, minced
2 T grated fresh ginger
1 small hot chile, chopped fine
1/2 T cumin
1 T turmeric
1 T garam masala
1/4 t cayenne
6 cups vegetable stock
1 1/2 lbs carrots, washed & chopped into roughly 1 inch pieces
1 cup plain low fat yogurt

1. Heat oil in large stockpot over medium heat. Add onion and salt, cook for about 5 minutes until tender.
2. Add garlic, ginger, and chile. Cook for about 1 minute and then add spices. Cook for another 2 minutes until fragrant.
3. Add vegetable stock, scraping up any browned bits. Add carrots. Bring to a boil, reduce heat to simmer and cover.
4. Simmer until carrots are tender. Remove from heat and blend until smooth. Stir in yogurt and serve!

No photo of the soup, because honestly soup doesn't photograph that well unless you fuss over it. And I'd rather eat my soup than fuss over it! Recipe number 2 comes with a photo, though:


Yes, another carrot muffin. A few changes from last time (by the way, the recipe from last time had some errors. I'm going back to edit it today, though!), resulting in a muffin that's probably a bit healthier but still very tasty.

Carrot Bran Muffins
1 cup bran flakes
1/2 cup milk
3/4 C low fat yogurt
2 eggs & 1 egg white, beaten
2 T melted butter
3 C shredded carrots
1 t vanilla
3/4 C brown sugar
1 t cinnamon
1/4 t allspice
2 t baking soda
1 1/2 t powder
1/2 t salt
1 C whole wheat flour
1 C all purpose flour
optional: 1 cup raisins, soaked in boiling water & drained

1. Stir milk into bran flakes and let them soak for about 5 minutes. Meanwhile, preheat oven to 350 and prepare muffin tins.
2. Mix in yogurt, eggs, butter, carrots, and vanilla. Add sugar and mix until combined.
3. Mix dry ingredients together and then stir into wet. Stir just until combined, being careful not to overmix. If using raisins, stir in.
4. Fill 12 muffin cups (fill close to the top, as these muffins don't have a lot of rise).
5. Bake 25-28 minutes until muffins are set and tops are golden brown.

I made these muffins without raisins this time (the dark spots in the picture are the purple carrots!) and would put the raisins in next time for more flavour. Otherwise, though, I'm pleased with them!