As part of Operation Eat on a Slim Budget (catchy name for it, huh?) , I’ve been working carrots into a lot of my food – they surely win the prize for most versatile vegetable. Although I love them for being a super cheap way of bulking up other foods, right here they deserve to be the star of the show, kicked up a notch and nudged into the spotlight.
It might be sunny outside for once, but I still feel like we’re firmly in soup season. The squeeze of citrus in this dish is my way of looking forward to sunnier months with optimism that they might not be too far away. We’re almost there.
I also loved this recipe for roasted carrots with coriander dip…it was delicious.