I absolutely LOVE this recipe. I could eat this carrot orange loaf every day. I created it for my Cafe but have started making it at home on my days off because my kids can’t get enough of it and I love it because it’s LOADED with carrots. Win win.
If you want it for breakfast it’s AWESOME just sprinkled with brown sugar, BUT if you want to make it more of a dessert (suggestion: serve it warm with vanilla ice-cream!!!), just mix some icing sugar with fresh squeezed orange juice until it’s a thick spreadable texture and lather the top of the loaf with it once cooled. Then top with crushed pecans if you want the nuts! Soooooo good!!!
INGREDIENTS (makes one loaf)
2 cups packed shredded carrot (at home I use a hand-held blender. At work I just grate the carrot on a cheese grater!).
1 large orange (all zest and juice used) (reserve a little orange juice if making the icing sugar glaze)
1/2 cup milk
1/2 cup canola oil + more for coating loaf tin
1/2 tsp salt
1/2 cup sugar
1/2 cup brown sugar (+ more for topping loaf)
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
2 cups flour
1/2 cup (or as much as you like!) pecans
optional: 1/2 tsp almond extract
optional: powdered sugar
In a large mixing bowl combine orange zest and juice, carrot, egg, milk, oil, vanilla and sugars. Mix well.
In a separate bowl mix together cinnamon, baking soda and powder, salt and flour.
Mix wet and dry ingredients.
Pour mixture into a WELL OILED loaf tin.
Preheat oven to 325 degrees.
If NOT using icing sugar glaze, top with crushed pecans and sprinkle a generous amount of brown sugar on top.
Bake for 65 – 80 minutes and allow to cool for at least 30 minutes before serving.
(If glazing, combine orange juice with about a 1/2 cup of icing sugar to desired consistency and spread over cooled loaf. Add crushed pecans immediately before glaze hardens).
This is a wonderful ‘winter’ soup. It’s easy to make, absolutely delicious, super healthy and best of all, it costs next to nothing. It’s got the perfect amount of spice from the cumin and curry and the fresh ginger is delicious in this soup without being overwhelming. I added buttermilk because I had it on hand and it adds a really nice ‘tang’ to the soup. Feel free to just use regular cows milk if you prefer. If you still want the tang without the buttermilk, adding a tablespoon or two of fresh orange juice right before pureeing would be a great idea.
What elevates this soup from good to GREAT is roasting the vegetables on very high heat before adding them to the pot. This allows the natural sugars in the vegetables and garlic to caramelize and adds a lot of depth to the soup.
(Both squash and carrots are AMAZING for you! Click on the following links to read up on the nutritional value of:squash and carrots ). (:
When serving this soup, I like to add a dollop of whatever dip I have on hand since I make all my dips with fat-free greek yogurt. My favourite garnish is my lime dip but a spoonful of plain yogurt or sour cream or even a just little grated orange zest and some green onion would also be amazing. This is a perfect soup to serve with a side salad for lunch or to sip on between meals to keep you full and give you a few extra servings of vegetables!
NOTE: If you don’t want to use milk, you can always just use 6 cups of broth instead. If you find the soup is a little bit thick, simply add a bit more broth or even water to thin it out to your desired consistency.
INGREDIENTS (serves 6 – 8)
1 onion (about 1/2 cup) – chopped
3 cups carrot – peeled and chopped
4 cups butternut squash – peeled, seeded and chopped
4 cloves garlic (about 1 Tbsp)
1 tsp mild/medium curry powder
1/2 tsp ground cumin
1 heaping tsp fresh grated ginger
2 Tbsp olive oil
pinch red pepper flakes (or 1/8 tsp cayenne pepper)
1 1/4 tsp salt
1/8 tsp white pepper & 1/8 tsp black pepper
4 cups low sodium vegetable/chicken broth
1 cup buttermilk (or just use regular milk if you don’t have buttermilk on hand)
1 cup milk
Prepare all your vegetables and toss them on a sheet tray with salt, pepper, curry powder, red pepper flakes, garlic cloves, cumin, ginger and olive oil.
Pre-heat oven to 500 degrees and roast vegetables for 20 – 25 minutes or until they start to brown in spots.
Remove from oven and add to a large pot on stove top.
Turn heat to medium and add broth.
Bring to boil then turn heat down to low and simmer for around 20 minutes.
Turn off heat and add milk (if using).
Puree using a hand-held blender attachment or a blender.
Adjust seasoning as needed/desired.
SUGGESTION: Finish with a dollop of sour cream, plain greek yogurt or an orange or lime infused aioli.