Moroccan Carrot and Red Lentil Soup: is packed full of the flavors of cumin, turmeric, coriander, paprika and cinnamon that complements the red lentils and carrots and creates a creamy, filling soup // A Cedar Spoon
Caramelized and delicious. Use organic whole carrots for better true-carrot flavor. I use turbinado sugar because the crystals are bigger and they dissolve more slowly, which seems to lead to a better caramelized crust. I sometimes do a mix of half golden beets and half red beets - then when I serve them, I fan the veggies out on the platter in a rainbow: golden beets, carrots, then red beets. Pretty!
Pickled Cauliflower with Carrots and Red Bell Pepper - I make a version of this without the pepper, plus onion. It's fantastic and if you make up a big batch of the spice mixture and keep it in a jar, you can pop together a few jars of these when you've got extra cauli!