February 15, 2011

Carrot Soup with Carrot Muffins

By In Recipes
I was sent some carrots. Damn impressive specimens from the Good Natured Veg people. They do fruit as well. Although I only got carrots.

Two recipes cards were included for Creamy Carrot Soup and Cheesy Carrot Muffins. I made both. As you do.

Carrot Soup with Carrot Muffins

Carrot Soup with Carrot Muffins

Carrot Soup with Carrot Muffins
A great combination and a super way to maximise the vegetable intake.
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Prep Time
10 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
10 min
Cook Time
45 min
Total Time
1 hr 15 min
For the Soup
  1. 500g Good Natured Crunchy Carrots
  2. 1 chopped onion
  3. 2 cloves garlic, crushed
  4. 1 large sprig of thyme
  5. 3 tablespoons vegetable oil
  6. 600ml chicken stock
  7. 500ml milk
  8. juice of half a lemon
  9. salt and pepper
For The Muffins
  1. 200g plain flour
  2. 50g wholemeal flour
  3. 2 teaspoons baking powder
  4. 1/2 teaspoon bicarbonate of soda
  5. good pinch dried thyme
  6. 50g grated cheese (I’ve used cheddar and Cour de Lion Le Dore)
  7. 250g Good Natured Crunchy Carrots coarsely grated
  8. 2 medium free range eggs
  9. 284ml carton buttermilk
  10. 3 tablespoons olive oil
  11. salt and pepper
For the Soup
  1. Chop the carrots into small pieces. Put in a pan with the oil, onion, garlic and herbs and heat until sizzling. Reduce the heat, partially cover, and sauté gently for 10 minutes until softened but not browned.
  2. Add the stock and some seasoning and bring to the boil. Simmer for 15 minutes. Add the milk and simmer for a further five minutes.
  3. Strain off the liquid. Remove the herb stalks. Put the veg into a food processor/blender and blitz to desired consistency (I prefer a bit of texture rather than something really smooth).
  4. Add the strained liquid and pulse for a few seconds. Poor back into the pan and heat. Add lemon juice to taste and serve.
To Make the Muffins
  1. Oven to 200C. Mix together the two floors, baking powder, soda, dried herbs, cheese and carrots. Add big pinch of salt and one of pepper.
  2. Beat together the eggs, buttermilk and oil. Pour this into the dry ingredients and mix together but don’t overbeat.
  3. Fill a 12 hole deep muffin case (silicon one wont need lining). Bake for 15 minutes. Remove from oven, top with a little grated cheese, and return for another 5 minutes or so.
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Carrot Muffins

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2 Comments
  1. Jeanne @ CookSister! February 15, 2011

    Oooh – I like, I like! Love Good Natured stuff – have tried their strawberries and their tomatoes. love the look of the soup and how can you go wrong with herby, cheesy carrot muffins??

  2. Cinabar March 20, 2011

    that carrot soup and a fresh hot soda bread = best lunch ever!

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