Caribbean Carrots Recipes

CARIBBEAN CARROTS

Caribbean Carrots image

I love the beautiful little carrots from the Farmers Market. You know, the ones that come with the green tops still attached! This is a super easy and unique way to serve them - and you can adjust the spices to your own taste. We like them on the spicy side! This is also a great dish for potlucks - it is a beautiful presentation...

Provided by Lori Loucas

Time 35m

Number Of Ingredients 11

Ingredients

1 bunch small carrots, tops attached
1/4 c extra virgin olive oil
1/4 c maple syrup (or honey)
1/2 c goslings dark rum (or any dark rum)
1 1/2 tsp ground cumin
1 tsp cayenne (or to taste)
1/2 tsp salt (to taste
2 Tbsp freshly squeezed lemon juice
2 Tbsp honey
1/4 c cotija cheese, crumbled (or feta)
1/4 c cilantro, chopped

Steps:

1. Preheat oven to 375F. Line a baking sheet large enough to hold the carrots in one layer with parchment paper.
2. Cut off all but one inch of the carrot tops. Peel the carrots. In a rectangular bowl, combine the oil, maple syrup, rum, and the spices. Adjust salt to your taste. Add the carrots to the bowl and toss them gently so they are completely covered with the marinade.
3. Place the carrots on the baking sheet in a single layer. Reserve the leftover marinade. Roast the carrots until they are tender and beginning to brown, about 20-25 minutes depending on the size of your carrots. Turn them halfway through roasting time, brushing them with the reserved marinade. If they start to dry out during roasting, keep brushing them with the marinade.
4. Meanwhile, combine the lemon juice and honey in a small bowl. When the carrots are done, remove tray from oven. Pour the lemon & honey over the carrots, turning to distribute.
5. To serve, arrange the carrots on a serving dish and sprinkle with the crumbled cheese and the cilantro. Can be served hot or at room temperature.

CARIBBEAN CARROT-GINGER SOUP

Caribbean Carrot-Ginger Soup image

I developed this recipe while in the Dominican Republic. Living in a small, rural beach town, I had to be resourceful with ingredients that were available and affordable. Carrots grow like crazy there, so this was an easy, delicious recipe that I used to make for my friends during the rainy season. It's the first recipe I really ever developed myself, and I still love it. Garnish as desired with microgreens, chopped chives, toasted sliced almonds, or chia seeds.

Provided by Jessica Lawson

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon salted butter
1 tablespoon olive oil
2 cups coarsely chopped onion
1 ½ pounds carrots, peeled and cut into chunks
3 tablespoons chopped fresh ginger
3 cups low-sodium vegetable broth, or more as needed
¼ teaspoon salt, or more to taste
¼ teaspoon ground white pepper
½ cup full-fat unsweetened coconut milk

Steps:

Heat butter and oil in a large saucepan over medium heat. Add onion; cook until translucent, 5 to 6 minutes. Add carrots and ginger; cook for 1 to 2 minutes more. Stir in broth and salt. Bring to a boil. Reduce heat; simmer, covered, until carrots are very tender, 20 to 30 minutes.
Puree soup with an immersion blender until smooth and creamy, or let cool slightly and blend in a blender, working in batches as needed. Return to heat and add more broth as needed for desired consistency; soup should be thick. Season with pepper and additional salt if needed.
Ladle soup into 4 bowls. Swirl 2 tablespoons coconut milk into each bowl.

Nutrition Facts : Calories 221.9 calories, Carbohydrate 26.9 g, Cholesterol 7.6 mg, Fat 12.8 g, Fiber 6.2 g, Protein 2.9 g, SaturatedFat 7.7 g, Sodium 440.8 mg, Sugar 11.3 g

CARIBBEAN ORANGE SPICED CARROTS

Caribbean Orange Spiced Carrots image

Caribbean - ZWT9 www.theperfectpantry.com - States that this originated in Jamaica and goes well with Jerk Chicken.

Provided by MomLuvs6

Categories Vegetable

Time 26m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup fresh orange juice
1/4 cup mango juice
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon black pepper, freshly ground
3 cups carrots, peeled and shredded (approximately 3 large carrots, shredded in food processor)
1/8 cup fresh parsley, chopped, for garnish
1/8 cup fresh coriander, chopped, for garnish

Steps:

In a non-reactive saucepan, add the first 5 ingredients, bring to boil over medium-high heat and cook for 2 minutes, swirling the pan once or twice to dissolve the sugar.
Add carrots and stir. Cook 3 to 4 minutes until carrots are tender, but not limp.
Remove carrots from pan, into a serving dish, sprinkle with parsley and coriander.
Serve hot or at room temperature or cold.

JAMAICAN CARROTS

Jamaican Carrots image

Make and share this Jamaican Carrots recipe from Food.com.

Provided by Parsley

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb carrot, peeled and sliced
1 tablespoon butter
2 tablespoons brown sugar
1 teaspoon hot sauce
1 teaspoon fresh lemon juice
1 teaspoon orange juice (or pineapple juice)
1 teaspoon ground cumin
2 garlic cloves, minced
1/4-1/2 teaspoon chili powder
salt, to taste

Steps:

In a medium saucepan, add the carrots and cover with water; bring to a boil over medium-high heat. Cook, stirring occasionally, for 10 minutes, or until the carrots are fork-tender; drain and place in a bowl; set aside.
In the same saucepan, over medium heat, melt butter. Add the brown sugar, hot pepper sauce, lemon juice, orange juice (or pineapple juice), cumin, garlic, and chili powder.
Cook, stirring, for 2 to 3 minutes, or until the sugar bubbles and the spices are fragrant.
Add the cooked, drained carrots; toss to coat the carrots with the sauce.
Season to taste with salt; serve.

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