Vegan Ginger Cumin Carrots Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Scrub carrots and peel, if desired. Place carrots on a piece of parchment paper large enough to create a packet.
• Mix olive oil, orange juice, and cumin seeds in a small bowl. Pour mixture over carrots and toss well. Fold parchment paper over carrots and seal to close.
• Bake in the preheated oven until carrots are soft, about 45 minutes.

Steps:

• Scrape carrots and cut into medium slices or slice in food processor. Cook carrots in boiling salted water until just tender, about five minutes, depending on thickness. Drain and rinse under cold water to stop cooking.
• Meanwhile, saute cumin in one tablespoon butter for about 30 seconds. Add the ginger and garlic and saute a minute longer.
• Combine cooked, drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk, and process in food processor with steel blade, in batches, until smooth.
• Season with salt and pepper. The recipe may be prepared to this point early in the day and heated gently to serve. If served immediately, heat through.

Steps:

• Heat coconut oil in a large pot over medium-high heat. Add bok choy; cook and stir until wilted, 3 to 5 minutes. Stir in garlic and ginger; cook until fragrant, about 1 minute. Add carrots, five-spice powder, and cumin.
• Pour vegetable broth into the pot. Bring the soup to a boil. Add noodles; reduce heat and simmer until noodles soften, about 3 minutes. Stir in bean sprouts and scallions. Remove soup from heat; let stand until flavors combine, about 5 minutes.

Steps:

• Pour the vegetable broth into a soup pot, and bring to a boil over medium heat. Stir in the curry powder, cumin, cinnamon, and ginger; add the carrots. Reduce heat to a simmer, and cook until the carrots are tender, about 20 minutes, stirring often.
• Strain out the carrots from the broth, and place carrots into a blender, filling the pitcher no more than halfway full. Pour about 1/4 cup vegetable broth into the blender to allow the carrots to puree. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the carrots moving before leaving it on to puree. Puree in batches until smooth, if needed; return the pureed carrots to the vegetable broth. Alternately, you can use a stick blender and puree the carrots right in the cooking pot.
• Stir in the coconut milk and the water (use the coconut milk can to measure). Bring back to a simmer; sprinkle with cilantro to serve.

Steps:

• Peel carrots and cut into 1/4 inch slices diagonally.
• Heat oil in large skillet and cook garlic and ginger for one minute. Add cumin and stir for 30 seconds.
• Add remaining ingredients, starting with 1 cup of broth.
• Cook over medium heat stirring occasionally. Leave uncovered.
• When all of the liquid has evaporated check if carrots are tender. If they aren't add more broth and continue cooking. They should take about 20 - 25 minutes.
• When done check for seasonings and serve.