How to Make Carrot Soup: Simple Carrot Ginger Soup Recipe Written by MasterClass Last updated: May 24, 2025 • 2 min read The sweetness of carrots balances pungent ginger for a soup that's at once comforting and refreshing. This carrot ginger soup is gluten-free, and you can easily mak...
Fresh carrots Next step, process and dry the carrots. After peeling the carrots (you don’t have to peel them) and cutting them into thin slices, I placed the carrots onto a tray and put them in our oven to dry. I did this in our stove (as we don’t have a dehydrator). The lo...
Learn how to make these deliciously sweet and butteryboiled carrotswith a hint of chives, perfect as a colorful side dish for any meal! I fell in love with these magical boiled carrots the first time I tried them. Those were the days at Grandma’s house, and she was queen of the kitch...
Bright, flavorful carrots are easy to cook, as long as you have the right touch—we’ve got a few tips to help you make sure they turn out tender and not mushy. By lightly cooking carrots, you enhance their natural sweetness—you also get more nutrients by cooking them than by eating ...
The carrots should be fresh and crisp. In terms of taste, blanched carrots are best for freezing. Freezing Carrots: The Preparation Carrots can be frozen with or without the skin. If you decide to leave the skin, it is advisable to wash it thoroughly, preferably with a vegetable brush. ...
Garden-fresh carrots cook more quickly than grocery store-bought ones, and smaller ones more quickly than larger ones. Carrots are cooked tender when a shark fork pierces the root with just a little pressure. Don’t cook carrots until they become mushy. Fresh-dug carrots at harvest time. Gro...
When storing fresh carrots, always remove the green top (it will draw moisture from the carrot and cause it to shrivel), place in a plastic bag, and place in the vegetable crisper at 32 to 45 degrees Fahrenheit. Use the carrots within 2 weeks for best flavor. ...
The end of this summer I planted a bunch of carrots one afternoon and I unfortunately pretty much forgot about them. Without proper thinning I ended up with quite a few short and/or twisted carrots which I decided would be perfect to make some fermented ginger carrots. ...
If your summer yield left you with an abundance of cucumbers, beans or other fresh veggies, it’s time to get quick pickling! Quick pickling is a wonderful way to make the most of your crop — pickled veggies can be enjoyed on their own or as an addition to anything...
After making yet another comeback in the 1960s and 1970s in pre-packaged form, carrots are now regularly sold at grocery stores and farmer’s markets alike. Not only are carrots sold fresh for consumption today, but the pigments (particularly purple carrots) areused to color fruit juices, ...