Recipes for Carrots Fresh Chopped

Ingredients

• 2 cups Carrots Fresh Chopped
• 1 can chickpeas, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1 can coconut milk
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a large skillet, heat the vegetable oil over medium heat.
2. Add the diced onion and minced garlic, sauté until fragrant and translucent.
3. Add the Carrots Fresh Chopped and cook for 5 minutes, stirring occasionally.
4. Add the curry powder, cumin, turmeric, and chili powder, stir well to coat the carrots.
5. Pour in the coconut milk and bring to a simmer.
6. Add the chickpeas and season with salt and pepper.
7. Cover and let the curry simmer for 20-25 minutes, or until the carrots are tender.
8. Serve hot with steamed rice or naan bread, garnished with fresh cilantro.

Ingredients

• 2 cups expired carrots, fresh chopped
• 1 cup cooked quinoa
• 1/2 cup diced cucumber
• 1/4 cup sliced almonds
• 2 tablespoons chopped fresh parsley
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the expired carrots, cooked quinoa, diced cucumber, sliced almonds, and chopped parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Let the salad sit for at least 10 minutes to allow the flavors to meld together.
5. Serve chilled as a side dish or a light lunch.

Ingredients

• 4 cups expired carrots, fresh chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add chopped onion and minced garlic, sauté until translucent.
3. Add the expired carrots and cook for 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat, cover, and simmer for 20 minutes or until the carrots are tender.
6. Using an immersion blender or regular blender, puree the soup until smooth.
7. Return the soup to the pot and season with ground cumin, ground coriander, salt, and pepper.
8. Simmer for an additional 5 minutes to let the flavors meld together.
9. Serve hot, garnished with fresh cilantro.