The Colour Orange October 25th Recipes

Creamy Carrot Soup


1 tbsp. vegetable oil

1 tbsp. butter

1 medium onion

few sprigs of thyme

1 bay leaf

1 tsp. grated ginger (optional)

6 medium-sized carrots, washed and peeled

1 litre of vegetable or chicken stock

salt and pepper

¼ cup 18 % or heavy cream


In a heavy saucepan, heat oil and butter. Add onions and sauté until transparent. Add carrots, herbs, vegetable stock, a little salt and pepper.

Bring mixture to a boil and reduce to just above a simmer and cook until the carrots are very tender.

Remove the herbs and purée the mixture until smooth in a blender or using an immersion blender.

Taste and adjust seasonings. Add cream and stir to blend.

Soup is delicious garnished with a dollop of sour cream and/or the carrot top pesto.

P.S. If a velvety smooth texture is desired, strain the soup through a fine mesh strainer.

Quick Pickled Carrots


2 cups water

2 cups white wine vinegar

1 ¼ cups white sugar

2 tbsp. Kosher salt

4 tbsp. pickling spices (1 tbsp. coriander seeds, 1 ½ tbsp. mustard seeds, 1 tbsp. whole black peppercorns, 8 whole cloves)

1 bay leaf

1 tbsp. crushed red pepper

5 or 6 large carrots, sliced about 1/4” thick and cut on an angle


Place carrots in a large glass or stainless bowl.

In a large stainless saucepan, bring water, vinegar, spices, sugar, salt and bay leaf to a boil. Simmer until sugar is dissolved. Add red pepper and allow to steep for about 10 minutes. Pour over carrots and allow to cool to room temperature.

Note: carrots may float to the top and can be weighted down with a plate.

Crunchy Salad with Apples and Pickled Carrots


1 cup quick pickled carrots

2 stalks celery thinly sliced

1 apple, thinly sliced in bite-sized wedges

½ bulb fennel, thinly sliced

3 or 4 radishes, thinly sliced

½ small red onion, thinly sliced and marinated in pickle brine.


2 tbsp. pickling liquid (from carrots)

1 tsp. Dijon mustard

1 tsp. grated orange zest

juice of ½ lemon

salt and pepper to taste

Taste dressing and adjust seasoning to suit your palette

Dress salad about ½ hour before serving.

Stuffed Shells with Pumpkin and Ricotta


1 pkg. jumbo pasta shells

1 500 gm. Container of ricotta cheese

2 cups pumpkin puree

½ cup cooked spinach, well-drained and chopped

1 clove garlic, finely grated or minced

1 egg

grated nutmeg

salt and pepper

½ cup Parmesan cheese

about 2 cups good quality marinara sauce


Preheat oven to 350 degrees.

Cook shells according to package directions until just ‘al denté)

Drain and toss with 1 tbsp. olive oil. Spread out on a tray to cool.

Assemble filling by combining ricotta, pumpkin, spinach, garlic, egg, a grating of nutmeg, and about 2 tbsp. Parmesan.

Add about 1 cup marinara sauce to a 9×13 inch casserole dish.

Fill shells and arrange on top of sauce.

Add rest of sauce around shells and sprinkle with Parmesan.

Cover with Parchment paper and aluminum foil and bake for about 1 hour.

Remove cover and return to oven for about 20 minutes to brown top.

Let the shells cool for about ½ hour before serving.

Sal’s Famous Carrot Cake


2 cups all-purpose flour

2 tsp. baking soda

1 ½ tsp. baking powder

1 tsp. Kosher salt

2 tsp. cinnamon

2 cups sugar

1 ½ cups light flavoured oil (grapeseed, peanut, avocado)(see note below)

4 eggs

2 cups grated carrot

1 small can crushed pineapple, well-drained


Preheat oven to 350 degrees.

Prepare pans- 1- 9”x13”, or 3 -8”or 2- 9” round pans. Butter pans and line bottom with parchment paper.

Combine dry ingredients in a bowl.

In a large mixing bowl, combine oil and eggs and beat well.

Add dry ingredients and mix to combine.

Add carrots and drained pineapple.

Bake at 350 degrees for about 35 minutes or until center of cake springs back when touched lightly.

Remove from oven and allow to cool on a rack for 10 minutes.

Turn out on rack and allow to cool completely.

NoteI often reduce the amount of oil to ¾ cup and add the same amount of mashed sweet potatoes or applesauce.

If you do this, you can reduce the amount of sugar by ¼ cup.