Carrot Ginger Zucchini Recipes

Carrot Zucchini Soup (Healthy + Vegan) The Simple …

WEBJul 25, 2012 · Add onion and saute for 5 minutes. Add the ginger, cumin, coriander, paprika, and turmeric and cook for 1 minute more, or until …

Rating: 5/5(22)
1. Saute: Heat oil in a large pot on medium heat, add onion and saute 5 minutes. Add the ginger, cumin, coriander, paprika, and turmeric, cook 1 minute more, or until fragrant. Add carrots and zucchini, cook another 7 minutes or so.
2. Simmer: Add the vegetable broth/water, bring to boil, cover, reduce heat to low and simmer for 15 to 20 minutes.
3. Add remaining ingredients: Turn off heat, add coconut milk and lemon juice.
4. Puree: Using an immersion blender, purée vegetables until creamy. Alternatively, you can transfer the soup to a standing blender to puree, may take two batches depending on the size of your blender cup.

Preview

See Also:

Show details

Deliciously Moist Carrot and Zucchini Bars Laura …

WEBJun 8, 2019 · Instructions. Preheat the oven to 350F. Grease a large 13×9 inch baking pan. In a large bowl, combine the flour, baking powder, …

Rating: 5/5(10)
1. Preheat the oven to 350F. Grease a large 13×9 inch baking pan.
2. In a large bowl, combine the flour, baking powder, and baking soda.
3. In another large bowl, whisk the eggs. Add in the ginger, carrot, zucchini, brown sugar, raisins, butter or oil, honey, and vanilla.
4. Combine the wet mixture into the flour mixture until you have a cohesive batter.

Preview

See Also:

Show details