Carrots are delicious in soups – from the classic carrot and coriander combo to diced carrots in a broth or minestrone. You can add extra cooked carrots to canned soup too, then liquidise before serving. Carrots are also fab grated, diced or sliced into salads. Try topping salads with grilled carrots too.
Roasted Baby Vegetable Salad
Preheat the oven to 200C/Fan 180C/Gas Mark 6. Place the carrots in a medium roasting tin with the olive oil. Roast for 10 mins. Add the asparagus, courgettes and sugarsnaps and roast for a further 10 mins or until the vegetables are tender. Stir in the orange juice and season to taste with salt and pepper. Leave to cool for 5 mins.
Empty the salad leaves into a large bowl, add the roasted vegetables and toss well to mix. Serve straight away.
Cooking: 20 minutes
Ingredients (Serves 4):
175g/6oz baby carrots, scrubbed and halved
2 tbsp olive oil
100g/4oz asparagus tips
100g/4oz baby courgettes, trimmed and halved
75g/3oz sugar snap peas
2 tbsp orange juice
1 (150g) bag Bistro salad leaves