CARROT RING RECIPE RECIPES

CARROT GELATIN SALAD RECIPE | ALLRECIPES

Carrot Gelatin Salad Recipe | Allrecipes image

Old-fashioned carrot salad made with lemon Jell-O and pineapple. Grandma didn't specify the amount of carrots. You probably can't use too much!

Provided by ASTENG

Categories Jell-O® Salad

Total Time 5 hours 15 minutes

Prep Time 15 minutes

Yield 8 servings

Number Of Ingredients 3

Ingredients

1 (6 ounce) package lemon flavored Jell-O® mix
1 (20 ounce) can crushed pineapple, drained with juice reserved
4 large carrots, shredded

Steps:

In a large bowl, prepare the lemon gelatin according to package directions using reserved pineapple juice in place of some of the water. Refrigerate until thickened, about 1 hour.
When the gelatin has thickened, stir in pineapple and shredded carrot. Cover and refrigerate until set, at least 4 hours.

Nutrition Facts : Calories 133.1 calories, CarbohydrateContent 32.6 g, FatContent 0.1 g, FiberContent 1.6 g, ProteinContent 2.5 g, SodiumContent 140.1 mg, SugarContent 30 g

CARROT AND GINGER SOUP RECIPE | DELICIOUS. MAGAZINE

Carrot and ginger soup recipe | delicious. magazine image

A light, flavoursome carrot and ginger soup that’s ideal for batch cooking – double the recipe, eat half now, then freeze the rest for later and enjoy as an instant midweek meal.

Provided by delicious. magazine

Total Time 0 minutes

Yield Serves 4-6

Number Of Ingredients 8

Ingredients

2 tbsp olive oil
1 large onion, roughly chopped
3 garlic cloves, finely chopped
2 tbsp finely grated ginger
1.5kg carrots, roughly chopped
2 litres fresh vegetable stock
Grated zest and juice ½ orange
Natural yogurt and fresh coriander leaves to serve

Steps:

Heat the oil in a large saucepan over a medium-high heat and fry the onion for 10 minutes until soft. Add the garlic and 1½ tbsp of the ginger, then fry for another minute, stirring. Add the carrots, stock and orange zest. Bring to the boil, then turn the heat down to low and simmer for 45-50 minutes  until the carrots are tender.
Stir in the remaining ginger and the orange juice, then blend the soup until smooth using a stick blender (or whizz in a food processor or blender; see Make Ahead). Season with salt and pepper, then serve with a swirl of yogurt and a sprinkling of fresh coriander leaves.

Nutrition Facts : Calories 178kcals, FatContent 5.1g (0.9g saturated), ProteinContent 2.5g, CarbohydrateContent 25g (20.3g sugars), FiberContent 10.5g

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Category Appetizers
Calories 147 calories per serving

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