This carrot and coconut milk soup is pretty similar to this beautifully simple roasted carrot soup recipe, but with a few more ingredients for added flavor AND a hearty swirl of quinoa for a bit of heft and protein.

It’s lightly spiced, deliciously smooth, and surprisingly hearty.

Why Roast Carrots for Carrot Soup?

Roasting veggies creates magic – we all know this. It caramelizes the sugars in veggies – especially root vegetables like carrots – squeezing out all of the flavor it can.

When creating this soup recipe, I asked myself – is it REALLY necessary to roast the carrots? Because if we can save having to wash a baking pan and make it all in one pot, I’m all for the efficiency.

So I made two batches side-by-side – one with roasted carrots, and one that skips the roasting step, instead cooking the carrots directly in the soup. And you know what? Both were good, but the roasted version was markedly better. It just simply had far more depth of flavor – a little sweeter, a little earthier, and a lot more “get my spoon back in there, I want more.”

Verdict? Roast those carrots for extra deliciousness. But if you don’t want to, you’ll totally be okay.

For this carrot soup recipe, we have the following ingredients:

• Carrots – shocking, I know!
• Onion
• Garlic
• Ginger
• Curry powder – just enough for some lightly spiced flavor
• Vegetable broth
• Coconut milk
• Salt & pepper
• Quinoa!

To make it, you roast the carrots and make the quinoa. While those are cooking, you sauté the aromatics and get the broth going. Puree, add coconut milk, ladle into bowls, and add spoonfuls of cooked quinoa to the finished version.

For this recipe, I was inspired by this carrot soup recipe from BBC Good Food and by the Spiced Carrot & Red Pepper Soup with Couscous recipe in the Smitten Kitchen Everyday cookbook (affiliate link; worth the price for the red lentil soup recipe alone). I loved the idea of a carrot soup with a swirl of grain-like pasta. I thought I’d try quinoa for the added protein quotient, and there is just something really satisfying about the mix of the two.

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Creamy Roasted Carrot Soup with Coconut Milk & Quinoa

You'll want to reach for this velvety smooth, luxuriously creamy, lightly spiced soup time and again this season. Dress it up with quinoa or any grain or pasta you like!

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Servings 6

Calories 262kcal

Author Kare

Ingredients

For the roasted carrots

• 1 pound carrots peeled and cut into 1-inch pieces
• 2 teaspoons olive oil
• Pinch salt and pepper

For the quinoa

• 1/4 cup red quinoa white quinoa works too
• 1/2 cup water

For the rest of the soup

• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 3 medium garlic cloves minced
• 1 teaspoon mild curry powder or your favorite curry powder
• 3 cups low-sodium vegetable broth plus a bit more for thinning the soup if you prefer
• 1 tablespoon fresh minced ginger
• 14 ounces canned coconut milk 1 can; full fat
• 1/2 teaspooon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste

For garnish

• a few springs of parsley, chopped optional

Instructions

Roast the carrots

• Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius). Spread the carrots on a large baking sheet and drizzle with the 2 teaspoons oil and a pinch each of salt and pepper. Toss with your hands or a spatula to coat the carrots evenly and roast until tender and dark golden brown on the portions of carrots that are touching the pan, about 30 minutes. Remove from oven and set aside.

Cook the quinoa

• Rinse the quinoa well and drain water. Place in a small saucepan and add the 1/2 cup water. Put over medium heat and bring to a boil. Reduce to a simmer and cover. Cook until fluffy and tender, about 15 minutes. Alternatively, cook according to package instructions.

Make the soup

• You can start this while the carrots are roasting and the quinoa is cooking.
• Place a large soup pot over medium-low heat. Add the olive oil. When hot, add the onion and a little pinch of salt. Cook, stirring occasionally, until onions are tender, about 8 minutes.
• Add the garlic and curry powder. Cook, stirring constantly, for one minute.
• Add the vegetable broth and the ginger and cook until the ginger is tender, about 5 minutes.
• At this point, if your carrots are done roasting, you can add them to the soup. Otherwise, remove the soup from the heat until your carrots are roasted.
• Once the carrots are done, transfer them to the pot. Working in batches with a blender or using an immersion blender, puree the soup until smooth. Return to the soup pot (if necessary).
• Stir in the coconut milk. Increase heat to gently heat the soup to your desired temperature.
• Taste and add more salt and pepper if desired. If you prefer a thinner soup, you can add more broth at this time. I like this one a bit on the thicker side – like a thin queso – so it will have enough heft to hold the quinoa on top.

Serve

• To serve, ladle soup into bowls and add 2 tablespoons of quinoa to the center. Stir around the edges if desired to help incorporate the quinoa (and because it is kind of fun and looks pretty!) Top with a bit of chopped parsley if desired and serve.

Notes

You can serve this without the quinoa or try rice, couscous, farro, or another grain or pasta that strikes your fancy. 

Nutrition

Serving: 1cup | Calories: 262kcal | Carbohydrates: 20g | Protein: 4g | Fat: 20g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 97mg | Potassium: 501mg | Fiber: 5g | Sugar: 7g | Vitamin A: 12635IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 2mg

The post Creamy Roasted Carrot and Coconut Milk Soup with Quinoa appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love These Carrot Muffins
• Ingredients
• Can I Freeze Carrot Muffins?
• More Carrot Breakfast Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

If you’re anything like me, you’re in the mood to bake lately. Carefully scooping dry ingredients into one bowl and measuring wet ingredients into another feels familiar; meditative. And then there’s the cozy scent of these Carrot Oatmeal Muffins wafting from the oven. The warm, satisfying end product. So rewarding!

The Story Behind the Recipe

I originally shared this carrot muffin recipe back in 2013, and it was really popular with readers for a couple of years.

But for some reason, it slowly faded into the background, and you know what? These carrot muffins don’t deserve that! They’re one of my all-time favorite muffin recipes, and they deserve to be seen. And made. And devoured (sorry, muffins).

Back in 2013, I threw this recipe together on a whim. It became an instant favorite, and I’ve made these spiced carrot oatmeal muffins dozens of times since then. Maybe even hundreds.

(I also created these carrot pineapple muffins – sort of a fully loaded variation that’s carrot-cake-esque – and they’re so good! What can I say? We’re huge carrot muffin fans around here!)

Why You’ll Love These Carrot Muffins

Well, we’ve covered that they’re melt-in-your-mouth delicious and are guaranteed to make your morning cozy. They also mix up fast, make exactly 12 muffins, and are ready in 25 minutes. Plus, you get the added nutrition of veggies for breakfast!

Here are what readers have said about them:

• “They are perfect! And oh man, do they smell amazing when they’re baking! We love them. Thank you for the recipe!”
• “Awesome muffins, packed full of flavour, reminds me of pumpkin pie. Muffins weren’t overly sweet which I liked. I made a double batch and subbed butter for the oil and added in raisins.”
• “Delicious! They are moist and wonderful. I make these all the time for my little guy who doesn’t like to eat his veggies.”

Ingredients

So what’ve we got for ingredients?

• Flour, first and foremost. All-purpose, please!
• Rolled oats
• Baking powder and baking soda for lift
• Salt
• Warm, familiar spices – cinnamon, nutmeg, ginger, and cloves.
• Finely shredded carrots
• Milk (plant-based milk if you prefer)
• Applesauce for premium moistness.
• Oil
• Egg

After I scoop these Carrot Oatmeal Muffins into their muffin tins, I like to sprinkle the tops with some more rolled oats, then bake away.

I hope you find these muffins as satisfying to bake (and eat) as we do!

Can I Freeze Carrot Muffins?

Yes! Carrot muffins freeze beautifully. Just place them in an airtight container or freezer bag and freeze for up to 3 months. To thaw, just let them sit on your kitchen counter at room temperature for about an hour.

More Carrot Breakfast Recipes

• Good Morning Sunshine Muffins – fully loaded carrot muffins with pineapple and coconut
• Mini Carrot Muffins with Chocolate Chips – toddler-sized and toddler-taste-tested!
• Carrot Cake Oatmeal – “cake” for breakfast? Yes please!
• Carrot Mimosas – yep, I went there.
• These Carrot Cake Pancakes are so decadent!

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Carrot Oatmeal Muffins Recipe

Shredded carrots, rolled oats, and plenty of warm, cozy spices make up these tender-yet-hearty muffins. They’re like a hug in a muffin wrapper!

Keyword carrot and oatmeal muffins, carrot muffins, carrot oatmeal muffins

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 12 muffins

Calories 239kcal

Author Kare

Ingredients

• 2 cups all-purpose flour can sub 1 cup for whole wheat flour or all for white whole wheat flour
• 1 cup rolled oats plus a couple extra tablespoons for topping
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup milk*
• 3/4 cup packed brown sugar
• 3/4 cup unsweetened applesauce**
• 1/3 cup canola oil
• 1 large egg
• 2-3 medium carrots finely grated [about 2 cups]

Instructions

• Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
• In a large bowl, whisk together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
• In a medium bowl, whisk together the milk, applesauce, brown sugar, canola oil, egg, and carrots.
• Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated.
• Divide the mixture between the muffin cups. I like to use an ice cream scoop for this – so easy! Cups should be filled just about to the top.
• Bake until muffin tops spring back when poked and a toothpick inserted into the center comes out clean, 20-22 minutes
• Allow to cool for about 10 minutes before removing from the muffin tin.
• Serve plain or with butter (or vegan butter) if desired.

Notes

Storage Notes

Store in an airtight container at room temperature for 2 – 3 days. To freeze, place them in an airtight container or freezer bag and freeze for up to 3 months. To thaw, just let them sit on your kitchen counter at room temperature for about an hour.

* Dairy-free option:

Use unsweetened almond milk or unsweetened soy milk.

**Applesauce substitution:

If you don’t have applesauce, some readers have reported subbing mashed banana with success. I will often bake these muffins without the applesauce at all, increasing the oil to 2/3 cup.

Recipe revision notes:

In 2020, I updated this recipe from the original I posted in 2013. The changes are as follows: To simplify, I call for all-purpose flour instead of a mix of all-purpose and whole wheat (but included flour options). Removed the 2 teaspoons vanilla extract because I think the spices add enough flavor. Changed the oil from vegetable oil to canola oil because the latter is considered to contain healthier fats. Feel free to use vegetable oil if you prefer; coconut oil and olive oil are also nice options.

Nutrition

Serving: 1muffin | Calories: 239kcal | Carbohydrates: 37g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 275mg | Fiber: 3g | Sugar: 16g

The post Spiced Carrot Oatmeal Muffins Recipe appeared first on Kitchen Treaty.

I mean, just look at those colors!

Rainbow carrots are so wonderful. Vibrant shades of yellow, orange, purple … perfection. When topped with bright green herbs, it just amps up the prettiness – and, bonus, the flavor too.

You can use any herbs you like in this roasted rainbow carrots recipe, but in this case, we’ve got a generous sprinkle of gremolata, a mix of fresh herbs plus lemon and garlic.

Wanna know how easy Roasted Rainbow Carrots are to make? Here you go. First, you grab your rainbow carrots.

Then you peel them and cut them into slightly smaller pieces.

Then toss them with olive oil, salt, and pepper, and spread on a cookie sheet. Throw them (okay, gently place them) into the oven to roast and turn your attention to the gremolata.

Chop, chop … done.

Now pull the carrots out, arrange them on a platter, sprinkle with herbs or gremolata, and serve.

Can you hear the oohs and aahs now? I know, right?!

Color everyone super impressed. And you didn’t even have to break a sweat.

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Roasted Rainbow Carrots

Colorful roasted carrots topped with a bright and zippy herb garnish. Super easy and impressive too!

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 78kcal

Author Kare

Ingredients

• 1 pound rainbow carrots peeled and cut into long, even pieces
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Mint Gremolata

• 1/4 cup lightly packed fresh parsley leaves
• 1 tablespoon lightly packed fresh mint leaves
• 1 tablespoon freshly grated lemon zest
• 1 medium clove garlic grated*

Instructions

• Preheat oven to 400 degrees Fahrenheit.
• Place carrots in a medium bowl. Drizzle the olive oil over the top and toss until coated. Add the salt and pepper and toss again. Place in the preheated oven and bake until fork-tender and lightly browned in spots, 20-25 minutes.
• While the carrots roast, make the gremolata. Place the parsley and mint on a cutting board and begin to mince. About halfway through mincing, add the lemon zest and grated garlic. Continue mincing until the herb are finely chopped.
• When the carrots are done, remove them from the oven and arrange on a platter. Top with the gremolata and serve.

Notes

* Nutrition information does not include herb garnish.

Nutrition

Calories: 78kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 224mg | Potassium: 364mg | Fiber: 3g | Sugar: 5g | Vitamin A: 18945IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 0.4mg

The post Roasted Rainbow Carrots appeared first on Kitchen Treaty.

These egg salad sandwiches are inspired by the oh-so delicious Vietnamese sandwich that’s typically made with meat (or sometimes tofu), meat pâté, pickled veggies, jalapeños, and fresh herbs all piled on a perfectly chewy-yet-soft-inside-yet-crunchy-outside baguette. But instead of meat or tofu, this one’s stuffed with egg salad. Obvious choice, right?

I know, not obvious.

Here’s how I came up with the idea.

Our local Vietnamese restaurant has delicious banh mi sandwiches. I get mine with tofu, my guy gets his with chicken or pork. But they also top every sandwich with a fried egg. Which sort of threw me for a loop at first, but then, I dug it. A lot.

So when it came time for me to finally try my hand at banh mi at home, something in me was screaming “Egg! Egg!” And then I came to the egg salad place and thought, hmm, that just might work and then we tried it all topped with Sriracha and it was glorious and the end.

I arrive at my recipe ideas in the most elegant fashion, as you can see. 😉

So yep. Egg Salad Banh Mi. Cringe if you must, but by now you know I was not going for authentic – I was just going for something fun. A delicious vegetarian banh mi situation + a little spin on egg salad. A veggie-laden egg salad inside a perfectly crunchy-crusted baguette, topped with a pile of quick-pickled veggies …

… and then loaded up with fresh herbs in true banh-mi fashion. And THEN drizzled with Sriracha sauce because hello, Sriracha sauce.

Basically, this is the best egg salad sandwich I’ve ever had. Possibly the messiest, but also the best.

Oh, and one nice thing about this one is that you can prep the veggies and make the egg salad ahead of time. So then all you have left to do is slice the bread, toast it if you want, and assemble. And, of course, eat!

More Vegetarian Sandwich Recipes

• Ultimate Veggie BLT
• Vegetarian Club Sandwich
• Grilled Veggie Sandwich
• Chickpea Salad Sandwich
• Cauliflower Steak Sandwich
• Roasted Red Pepper & Goat Cheese Sandwich
• The Perfect Grilled Cheese

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Bahn Mi-Inspired Egg Salad Sandwiches

Next-level egg salad! Piled high with quick-marinated veggies, fresh cilantro and mint, some jalapeños and Sriracha for heat; all on a crunchy-chewy-soft golden baguette. Egg-xtradordinarily tasty!

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 4 (5-inch) sandwiches

Author Kare

Ingredients

• 1/2 cup shredded carrot
• 1/2 cup shredded daikon radish
• 1/2 cup sliced cucumbers halved
• 1 tablespoon apple cider vinegar
• 2 tablespoons light agave nectar can sub granulated sugar
• 1/4 teaspoon kosher salt
• 2 10-inch French bread baguettes, sliced in half (but still attached on one side) (My favorite for banh mi are these take-and-bake French demi baguettes – they toast up perfect for these sandwiches)
• 2 tablespoons mayonnaise
• 1/4 cup fresh cilantro stems removed
• 2 tablespoons fresh mint leaves
• 1 fresh jalapeno pepper thinly sliced
• Sriracha to taste (optional)

For the egg salad:

• 3 hard-boiled eggs peeled and chopped (I use my Instant Pot for hard-boiled eggs – so easy!)
• 3 tablespoons mayonnaise
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Instructions

• Make the marinated veggies. Place carrots, daikon radish, cucumbers, vinegar, agave nectar, and salt in a medium bowl. Toss well. Set aside and let sit for 10-30 minutes.
• While the veggies sit, make the egg salad. In a small bowl, mix the chopped eggs, mayo, salt, and pepper. Taste and add more salt and pepper if desired.
• Half the bread, keeping one side attached. Toast if desired. Place bread under the broiler until pale golden and a bit crusty (mine takes about 1 minute). Remove from oven. Or, if you’re doing a take-and-bake baguette situation, hurry and bake ’em on up!
• Slather tops of bread with the remaining 2 tablespoons mayonnaise. Divide egg salad between sandwiches, piling/spreading on lower half. Top each half with pickled veggies (go ahead, load it up!) and scatter jalapeños over the top (a lot for more heat and less for … well you get what I’m saying). Cover with cilantro and mint. Squeeze Sriracha over the top of each, if desired (a little goes a long way!)
• Close the sandwich (the best you can) and slice in half. Serve immediately. Makes 4 (5-inch) sandwiches.

The post Banh Mi-Inspired Egg Salad Sandwiches appeared first on Kitchen Treaty.

And we’ve needed a little dose of comfort food in the form of creamy winter vegetable soup around here, because day after day has been seriously dreary. Pelting rain, sharp gusts, charcoal clouds, rivers filled to the brim.

Once every few days, the clouds part and the sun peeks through. Everyone rushes outside to put up holiday decorations or just turn their faces up to the sun for a moment before the marble-sized raindrops return. And before we know it, they do return.

And so: thank goodness for our toasty houses. Thank goodness for pine-scented candles and cheery Christmas lights and soft flannel pajama pants. Thank goodness for the oh-so occasional sun break. And thank goodness for winter vegetable soup recipes like this one.

This hearty winter vegetable chowder features a dream-team of roasted vegetables: butternut squash, parsnips, fennel, sweet potatoes, and carrots. Onions and vegetable broth give the soup a great base of robust flavor (and the vegetable broth, of course, keeps it vegetarian).

Potatoes give the soup that signature chowder creaminess without adding fat. And the earthy fresh thyme complements all those wonderfully caramelized roasted veggies oh-so perfectly.

I just love thyme in creamy winter soups. I don’t think I could quit it if I tried.

So! Storm-a-brewing in your neck of the woods? Brew up some of this soup and serve it with some warm crusty bread and a simply-dressed green salad for dinner tonight.

Oh, and top your meat-eater’s serving with a little crumbled bacon if you like.

The post Rustic Roasted Winter Vegetable Chowder appeared first on Kitchen Treaty.

Making the decision to go al fresco with your meal is the easy part. Finding something that’s delicious cold – AND portable, if you’re picnicking it – can be a little tougher.

That’s why I love recipes like these Veggie-Loaded Sesame Almond Butter Noodles – just whip it up ahead of time and enjoy it chilled later on.

For these sesame almond butter noodles, I love putting individual portions right in mason jars for the easiest transport and serving. The pasta, veggies, and almond-butter based sauce makes for a complete yet simple main that everyone on the blanket will dig.

This recipe is a riff on my Veggie-Loaded Peanut Butter Noodles, one of my favorites. It’s essentially the same recipe, but with almond butter swapped in for the peanut butter, and a few sliced almonds added in for crunch.

Not just for picnics, this recipe is also perfect as a make-ahead weeknight dinner, or a great meal-prep situation for easy grab-and-go lunching. I think it might also work well for kids’ lunches, especially if peanut butter is a thumbs-down at school.

No matter why you cook ’em, be sure to take them outside to eat. It’ll taste even better. Truth.

(more…)

The post Veggie-Loaded Sesame Almond Butter Noodles appeared first on Kitchen Treaty.

Basically these vegetarian and vegan avocado summer rolls are like a dippable salad, and especially delicious with peanut dipping sauce!

Table of Contents

• The Story Behind the Recipe
• What’s the Difference Between Spring Rolls & Summer Rolls?
• Ingredients for Vegetarian Summer Rolls
• How to Wrap a Summer Roll
• How to Store Vegetarian Summer Rolls
• Can I Freeze Summer Rolls?
• More Veggie-Forward Summer Recipes

• 👩‍🍳 Jump to the Full, Printable Recipe
• 📣 Read Reviews & Comments

The Story Behind the Recipe

My favorite color is green. Always has been. Sometimes I’ll prefer a certain shade – my lime phase, for instance, went on for years. Now I guess I’m in more of a mossy zone, but really, just about any green’ll do.

So naturally, I especially love these Vegetarian Summer Rolls. I mean, hello green! But I don’t just love them because they’re green.

Full disclosure: “Green” might also be a word to describe me and my skill level in actually assembling said summer rolls. These vegan summer rolls are pretty easy once you get the hang of it, but I’d be lying if I said I didn’t have a few sloppy numbers before I got into the swing of things. But no worries, once I figured it out, I photographed all the steps so you don’t have to go through what I did!

What’s the Difference Between Spring Rolls & Summer Rolls?

Spring rolls are often fried, whereas summer rolls are served fresh and uncooked. They are also known as fresh spring rolls or salad rolls.

Spring and summer rolls are found throughout Asia, but fresh summer rolls are especially popular in Vietnam. (source/more info)

They often contain meat or seafood (obviously, this vegetarian summer rolls recipe does not!

Ingredients for Vegetarian Summer Rolls

For the summer rolls:

• Cabbage – I like to use red cabbage for the gorgeous color, but green will work too.
• Carrots – I use your standard orange carrot, but rainbow carrots would be so pretty here!
• Rice vinegar, lime juice, salt, and honey or agave – For pickling the cabbage and carrots. Just swap agave for the honey if you’re making vegan summer rolls.
• Rice paper spring roll wrappers – Softened so they’re nice and rollable.
• Avocado – Halved, pitted, and sliced
• Lettuce – I use green leaf lettuce, but you can use whichever lettuce you prefer.
• Mint & Thai basil – These fresh herbs add SO much flavor.

For the peanut dipping sauce:

• Peanut butter – I like to use creamy PB, but crunchy will work!
• Tamari or soy sauce – If you need to stay gluten-free, go for the Tamari.
• Lime juice – From one fresh lime.
• Rice vinegar
• Honey or agave syrup
• Sriracha sauce – Just a little for a bit of a kick!

How to Wrap a Summer Roll

Basically, you lay your wrapper out, and you place the mint and avocado just left of center. Then you add your lettuce, veggies, and basil just right of center. Placing the smaller veggies in a lettuce “cup” helps to keep the roll neater.

Then, bring the right side toward the center …

… fold the top and bottom toward the middle …

Then finish by bringing the left side toward the center.

You’re in business!

Don’t worry – no matter how sloppy your Avocado Summer Rolls are, they still taste divine. Trust me, I know this first-hand!

Creamy avocado. Fresh mint and basil. Carrots and red cabbage lightly pickled in sweet-and-salty rice vinegar. Crisp lettuce. Yesss.

Oh, and even though it’s definitely not green, the spicy peanut sauce is a must.

How to Store Vegetarian Summer Rolls

These summer rolls are best eaten pretty soon after making them, so I don’t recommend storing them. You can prep most of the ingredients beforehand though!

Can I Freeze Summer Rolls?

No, I don’t recommend it. You’ll end up with a soggy and sad mess.

More Veggie-Forward Summer Recipes

• Zoodles & Noodles with Burst Cherry Tomato Sauce
• Summer Corn & Edamame Succotash Salad
• Zucchini Fettuccine Alfredo
• Veggie-Loaded Peanut Noodle Salad

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Vegetarian Summer Rolls

Veggie-packed rolls with avocado, red cabbage, carrots, basil, and mint – all served up with a super easy peanut dipping sauce. Perfect light summer dinner!

Keyword vegetarian summer rolls

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 8 rolls

Calories 163kcal

Author Kare

Ingredients

Avocado Summer Rolls

• 1/2 cup shredded red cabbage
• 1/2 cup carrots cut into matchsticks (about 1 large carrot)
• 2 tablespoons rice vinegar
• 1 tablespoons freshly squeezed lime juice from about 1/2 of a lime
• 1/2 teaspoon kosher salt
• 1 teaspoon honey can substitute granulated sugar or agave syrup
• 8 rice paper spring roll wrappers
• 1 medium avocado halved, pitted, and sliced
• 3-4 green leaf lettuce leaves rinsed, dried, and torn in half
• 1/4 cup fresh mint leaves
• 1/4 cup fresh Thai basil leaves

Peanut Dipping Sauce

• 1/4 cup creamy peanut butter
• 2 tablespoons Tamari or soy sauce
• 2 tablespoons freshly squeezed lime juice from about 1 lime
• 1 tablespoon rice vinegar
• 2 teaspoons honey or agave syrup
• 1/2 teaspoons Sriracha sauce or more to taste

Instructions

• In a medium bowl, stir together the rice vinegar, 1 tablespoon lime juice, salt, and honey (or other sweetener). Add cabbage and carrots. Toss. Let sit for about 10 minutes.
• Meanwhile, make the dipping sauce. To a medium bowl, add the peanut butter, Tamari, 2 tablespoons lime juice, rice vinegar, honey (or other sweetener), and Sriracha. Stir with a whisk 1-2 minutes until creamy. Taste and add additional Sriracha if desired. Set aside.
• Slice your avocado and prep the mint, basil, and lettuce if you haven’t already.
• Add about 1/2 inch of warm water to an 8-inch by 8-inch baking dish or a pie pan. Place one rice paper wrapper in the water and submerge. Let sit for about 1 minute, until soft.
• Carefully transfer the rice paper wrapper to your clean kitchen counter or cutting board. At this point, I like to put another rice paper wrapper in the water to soak while I’m assembling so it’s ready to go when I’m done with the previous one. To assemble, place a couple of mint leaves in a short vertical line just left of center, then top with a couple of slices of avocado. Then, place 1/8 cup or so of the cabbage and carrots inside a lettuce leaf then place the veggies just right of center. Top with two or three of basil leaves.
• To roll, bring the right side of the wrapper toward the center, then fold the top and bottom in toward the middle. Finish by bringing the left side toward the center, pulling as tightly as you can without ripping. The rice paper should stick to itself and voila! A summer roll! Repeat until all 8 rolls are assembled.
• Cut rolls in half, if desired, and serve with the dipping sauce.

Notes

Nutrition information includes the peanut dipping sauce.

Gluten-free option

Use gluten-free Tamari instead of soy sauce.

Vegan option

Use vegan granulated sugar, agave syrup, or pure maple syrup in place of the honey.

Nutrition

Serving: 1roll | Calories: 163kcal | Carbohydrates: 19g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 558mg | Potassium: 256mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1941IU | Vitamin C: 8mg | Calcium: 30mg | Iron: 1mg

The post Vegetarian Summer Rolls with Avocado & Herbs appeared first on Kitchen Treaty.

Yep, I’m a definite carrot soup fan. So I thought I’d round up some creamy carrot soup recipes – 11 of them! – from a few of my favorite talented bloggers across the web. Okay, three of them are mine – definite creamy carrot soup fan right here.

Among these recipes – Thai red curry, one that doesn’t even touch the stovetop, another with a Southwest spin – you’re bound to find a fave.

Creamy Roasted Carrot Soup with Coconut Milk & Quinoa

You'll want to reach for this velvety smooth, luxuriously creamy, lightly spiced soup time and again this season. Dress it up with quinoa or any grain or pasta you like!

Get the recipe

Instant Pot Curried Carrot Red Lentil Soup

Curry flavors and Instant Pot ease make this one just about the easiest you might ever make (delicious too)!

Get the recipe

Healing Carrot Soup with Ginger & Turmeric

A vibrant, antioxidant-rich soup designed to have you feeling better in no time. Plus: It's gorgeous!

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Creamy Tomato Carrot Soup with Red Curry

This carrot-tomato soup from Rachael Hartley Nutrition fully loaded. I love that! A hearty base zipped up with red curry paste then heaped with quinoa, avocado, and almonds before serving. Brilliant.

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Creamy Carrot Orange Soup

Zippy orange and smoky chipotles are unexpected additions to carrot soup, yet they make SUCH perfect sense here in this recipe from Neighborfood.

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Creamy Roasted Carrot Ginger Soup

Because sometimes creativity can be found in simplicity, right? This one tastes surprisingly complex for so few ingredients. The key? Caramelized roasted carrot goodness.

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Southwest Carrot and Black Bean Soup – Melanie Makes

A velvety roasted carrot base heaped with black beans, fried onions, and cilantro. Love this super hearty soup from Melanie Makes! Vegetarians can simply sub vegetable broth for the chicken broth.

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Five Spice Sweet Potato & Carrot Soup

Recipes from a Pantry brings you this unique (and spicy!) carrot soup recipe. Love that drizzle of chili oil over the top.

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Pea and Carrot Soup

Peas and carrots in soup form! This unique take on carrot soup from The Forked Spoon is seasoned with curry powder for tons of flavor.

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Roasted Carrot-Apple Soup with Paprika Brown Butter

Paprika-laced brown butter, creme fraiche, and chives top this sweetly spiced carrot soup from An Edible Mosaic.

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Slow Cooker Carrot Apple Soup with Za’atar Croutons

Everyone loves a good dump-it-and-forget-it Crock Pot recipe, and this delicious carrot soup from Foxes Love Lemons is no exception. I love the golden za'atar crouton garnish.

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The post 11 Creamy Carrot Soup Recipes appeared first on Kitchen Treaty.

I named this muffin after what I used to say to my first golden retriever when she’d wake me up with her kisses – “Good morning, sunshine!” Usually said with less of an exclamation point, though … I was just waking up.

With sunny bits of carrot, coconut, and pineapple, these super-moist, super-happy muffins are another reason to smile on even the dreariest of days.

They’re a riff on my hearty spiced carrot muffins, a favorite of adults and picky toddlers alike – with some added coconut. Inspired by the hunk of pineapple left over from shish kabobs and mojito sangria, I threw that in too. Just generally inspired, I shifted the spices around a bit.

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Carrot and Pineapple Muffins (a.k.a. Good Morning Sunshine Muffins)

With sunny bits of carrot, coconut, and pineapple, these super-moist, super happy muffins are another reason to smile on even the dreariest of days. The list of ingredients is a little long, I know – but these muffins are worth it. I promise.

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 muffins

Author Kare

Ingredients

• 1 cup all-purpose flour
• 1 cup whole-wheat flour or substitute another cup of all-purpose flour
• 1 cup rolled oats
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 cup whole milk can sub unsweetened almond milk or soy milk
• 3/4 cup applesauce
• 3/4 cup packed brown sugar use 1/2 cup if you prefer a less-sweet muffin
• 1/3 cup vegetable oil can sub melted coconut oil
• 1 egg
• 2 teaspoons pure vanilla extract
• 1 1/2 cups carrot grated (about 3 medium carrots)
• 1/2 cup + 2 tablespoons sweetened flaked coconut
• 1 cup fresh pineapple cut into 1/4-inch dice or “tidbit” size -or- use canned pineapple tidbits, drained -or- 1 cup frozen pineapple tidbits

Instructions

• Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
• In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, cinnamon, and ginger.
• In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
• Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently stir in the carrots, 1/2 cup coconut, and pineapple.
• Use a cookie scoop to divide the mixture between the muffin cups. Cups should be filled to the top.
• Sprinkle tops evenly with remaining 2 tablespoons coconut.
• Bake for 20 – 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
• Allow to cool for 5 – 10 minutes before removing from the muffin tin. Serve plain or with butter, if desired.
• Store in an airtight container at room temperature for 2 – 3 days, or freeze.

The post Pineapple Carrot Muffins (aka Good Morning Sunshine Muffins) appeared first on Kitchen Treaty.

What’s better than delicious homemade soup?

EASY delicious homemade soup.

Actually, add “simple” to that, too. Simple, easy, delicious homemade soup.

That’s what we have right here!

First, let’s talk about the delicious part. Carrots and ginger, friends, all pureed up in a creamy soup. Need I say more? Okay, I’ll say a more because I’m me.

So, delicious? Check.

Next, we’ve got the “easy.” Well, if you have an Instant Pot, you know about easy. Throw everything in, push a couple of buttons, wait awhile, done. (Even though this recipe does call for one more step – pureeing – but it’s still just about as easy as you can get.)

Simple? Check check. This recipe calls for only 9 ingredients – and that’s if you include the olive oil, salt, and pepper.

I love simple soup recipes like this one – especially when the complex flavor makes it taste like you used way more than the handful of ingredients you did.

Simple, easy, delicious, creamy carrot-lentil soup, right in the Instant Pot. And right in my belly.

Love this Instant Pot carrot red lentil soup!

More Instant Pot Lentil Soup Recipes

• Instant Pot Golden Lentil Soup – French green lentils with with turmeric, ginger, cumin, thyme, and a hefty handful of spinach. 5-star rated and one of the all-time most popular recipes on Kitchen Treaty!
• Instant Pot Herbed French Lentil & Potato Soup – Loaded with herbs (tarragon, parsley, and thyme) with a squeeze of lemon at the end. Thick, hearty and satisfying!
• Instant Pot Vegetable Lentil Soup – Extra easy and packed full of veggies!

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Instant Pot Curried Carrot Red Lentil Soup

Love this souper – err, super – simple recipe! Sweet carrots, aromatic curry spices, a bite of ginger, all pureed with red lentils for a creamy and hearty soup that’s on the table in minutes.

Course Main Course

Cuisine American

Keyword soup

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 190kcal

Author Kare

Ingredients

• 2 teaspoons olive oil
• 1/2 medium onion diced) (about 1 cup
• 1 tablespoon grated peeled fresh ginger about 1 pinky-size piece ginger
• 1 tablespoon curry powder
• 2 cups baby carrots or about 4 medium carrots peeled and diced large) (about 2 cups total
• 4 cups low-sodium vegetable broth
• 3/4 cup dried split red lentils rinsed well
• 1 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

Optional garnishes:

• Fresh cilantro
• Coconut milk
• Smoked paprika
• Cayenne pepper

Instructions

• Saute onion for 5 minutes
• Hit the “Saute” button on your Instant Pot. Add olive oil. When hot, add the onions. Saute until transluscent, about 5 minutes. Add the ginger and curry powder and cook, stirring, until aromatic, about 30 seconds.
• Add the carrots, broth, lentils, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine.
• Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button and set the timer for 10 minutes.
• The Instant Pot take about 10 minutes to warm up and then will start cooking. After the 10 minutes is up, quick-release by flipping the release valve to “venting” – a little at a time at first.
• Once venting is complete, remove the Instant Pot lid. Let cool for a few minutes, then puree. You can either use a stick blender (also known as an immersion blender) or puree in batches in the blender.
• Taste and add additional salt and pepper if desired. Ladle into bowls, garnish if desired, and serve.

Notes

Recipe cook time includes saute time and Instant Pot warm-up time of about 10 minutes.

Nutrition

Calories: 190kcal | Carbohydrates: 32g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Sodium: 629mg | Potassium: 570mg | Fiber: 14g | Sugar: 5g | Vitamin A: 10720IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 3mg

The post Instant Pot Curried Carrot Red Lentil Soup appeared first on Kitchen Treaty.