Spicy Carrot Spread Hors d'oeuvres Recipes Created by Ruth Paget

Spicy Carrot Spread Hors d’oeuvres Recipe Created by Ruth Paget

Celery is a great carrier for spreads like this spicy one.  If you would like a milder spread, mix Szeged paprika from Hungary into the carrot purée.  (Celery is a top ten crop from Monterey County California.)

Serves 4

Ingredients:

-1/2 pound peeled and chopped carrots

-1 tablespoon olive oil

-1 large peeled and chopped onion

-1 chopped Serrano pepper

-1/4 cup olive oil for the carrots

-4 stalks celery chopped into 2-inch segments

Steps:

1-Steam carrots for 30 minutes.

2-While the carrots are steaming, sauté the onions in 1 tablespoon olive oil.

3-When the carrots are soft, place them in the bowl of a food processor with the blade attachment.

4-Add the sautéed onions, Serrano peppers, and olive oil to the carrots to the bowl of a food processor.  Pulse until you have a smooth purée.

Serve with celery segments.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Curry Carrot Soup Recipe Created by Ruth Paget

Curry Carrot Soup Recipe Created by Ruth Paget

Every family in India claims to have their own personal “curry” or spice mix.  I have one, too, which uses spices that are readily available in the United States.  I like the sweet flavor in my curry combination that does not have any sugar.

You will need an immersion blender to make this soup.

Serves 4

Ingredients:

-2 tablespoons olive oil

-2 tablespoons butter

-1 large, peeled, and chopped onion

-1 tablespoon cinnamon

-1 teaspoon dry ginger

-1 teaspoon turmeric

-2 cups peeled and chopped carrots

-1 (12-ounce) can chicken broth

-32 ounces water

-1 cup cream

Steps:

1-Sauté onions, cinnamon, ginger, and turmeric in olive oil and butter for 5 minutes in a soup pot.

2-Add carrots, chicken broth, and water to the soup pot. 

3-Bring soup to a boil and let boil for 30 minutes.

4-Insert an immersion blender and purée the soup until it is smooth.

5-Add cream and serve.

Serve with your favorite toast.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Lentil-Carrot Soup Recipe Created by Ruth Paget

Lentil-Carrot Soup Recipe Created by Ruth Paget

This old fashioned soup is a pantry favorite.  The following recipe is a “pantry-market day” combination that I have used for decades.

You will need a crockpot and an immersion blender to make this recipe.

Serves 4

Ingredients:

-1 cup lentils

-8 cups water for soaking

-8 cups water for cooking + more as needed

-1 tablespoon olive oil

-1 large peeled and chopped onion

-1 teaspoon dry garlic

-2 cups peeled and chopped carrots

-1 (32-ounce) container beef broth

-32 ounces water

Steps:

1-Soak lentils overnight in 8 cups water.  The lentils will double in size.  Drain and rinse lentils.  Set them aside.

2-Sauté onions and garlic in olive oil for 5 minutes in a soup pot.

3-Add lentils, carrots, beef stock, and water to the crock pot.  Cover the crock pot and cook on high for 10 hours.

4-Let soup cool.  Insert an immersion blender and purée the soup until it is smooth.

Serve the soup with your favorite toast.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Carrot Soup Recipe Created by Ruth Paget

Carrot Soup Recipe Created by Ruth Paget

I made this soup all the time when I lived in Stuttgart (Germany), which seems to be the root vegetable capital of Europe.

You will need an immersion blender to purée this soup to a smooth consistency.

Serves 4

Ingredients:

-2 to 3 cups peeled and chopped carrots

-2 tablespoons olive oil

-1 large, peeled, and chopped onion

-1 teaspoon dry garlic

-1 (32-ounce) container chicken broth

-32 ounces water

-1/4 cup quinoa flour

Steps:

1-Sauté onion and garlic in olive oil for 5 minutes in a soup pot.

2-Add chicken stock, carrots, water, and quinoa flour to the soup pot.

3-Bring soup to a boil and let boil for 30 minutes.

4-Remove soup from heat and let cool.

5-Insert immersion blender and purée soup till smooth.  Reheat soup.

Serve with cream or milk and your favorite toast.

Bon Appétit!

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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