Carrot Cake
This unique carrot cake recipe uses cooked carrots instead of raw carrots. Give it a go next time you have leftover cooked carrots.
Beetroot and Carrot Soup
Transform leftover beetroot and carrot salad into this delicious soup. Jazz it up with a dash of cream and some garlic croutons.
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Ingredients
- 1 onion, finely sliced
- 50g butter
- 2 cups vegetable stock
- 2 cups raw carrot and beetroot salad (raw energy slaw)
- 3 cups water
- 1/2 teaspoon minced garlic
- 1 teaspoon paprika
- 1/4 cup cream (optional)
- 2 slices bread
- 2 tablespoons vegetable oil
- 1 teaspoon minced garlic
- 1/2 teaspoon dried herbs
- salt, to taste
Method
- Sautee onion in butter in a frying pan over medium heat for approx 5 minutes, or until soft and translucent. Transfer to a medium-sized saucepan.
- Add vegetable stock, raw grated carrot and beetroot, water, garlic and paprika. Heat for 30-40 minutes, stirring occasionally.
- Meanwhile, cut bread (crusts on) into small cubes. Heat frying pan with oil, add bread cubes, garlic and herbs. Stir regularly to avoid burning until croutons are golden brown.
- To serve, add cream to the soup and sprinkle the croutons on top.