Carrots

PURCHASE

Carrots should be smooth and firm. They should have a deep orange color and if their tops are present, they should be fresh and green. Carrots that are wilting or have dark spots indicate that they are old.

KEEP

Carrots can be kept in the refrigerator for up to 2 weeks in a plastic bag. They should be stored in the coolest place in your refrigerator. The tops should be removed and those can be used in other meals such as salads.

PREPARE

Carrots should be washed just prior to use. If any dirt is present, make sure to scrub under running water. Trim the ends of the carrots and peel if liked. If you notice any bad spots, cut them out and discard.

RECIPE

Carrot Soup

1 tablespoon Olive oil

1 teaspoon Fresh garlic (minced)

1 tablespoon Fresh cilantro (chopped)

1 teaspoon Chili powder

½ cup Onion (chopped)

3 Carrots (large, peeled and sliced)

1 Potato (large, peeled and cut into ¼ inch cubes)

5 cups Water

¼ teaspoon Salt (adjust to taste)

1. In a large pot over medium heat, heat olive oil.
2. Add garlic, cilantro and chili powder. Stir until hot.
3. Add onion and cook until tender.
4. Stir in carrots and potato and cook for 5 minutes.
5. Add water and simmer for 30-45 minutes or until potatoes and carrots are soft.
6. Once cooked, remove vegetables from heat and drain, be sure to save the stock.
7. Let vegetables and stock cool for about 15 minutes.
8. In a blender: Add vegetables and ¼ cup of the vegetable stock. Blend until smooth (add more stock if needed).
9. Pour mix back into pot and simmer over medium heat, add more vegetable stock until a desired consistency is reached. Serve!

View this recipe and more information at USDA's Seasonal Produce Guide - carrots.