Fresh Carrot Recipes
1.  Butternut and Carrot Soup

Ingredients

• 2 tablespoons butter
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1 medium carrot, chopped
• 2 medium potatoes, cubed
• 1 medium butternut squash - peeled, seeded, and cubed
• 1 (32 fluid ounce) container chicken stock
• salt and freshly ground black pepper to taste

Directions

• Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
• Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

2.  Carrot Cookies

Ingredients

• 1 cup shortening
• 3/4 cup white sugar
• 2 eggs
• 1 cup mashed cooked carrots
• 2 teaspoons baking powder
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup shredded coconut

Directions

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets.
• Mix shortening, sugar, eggs, and carrots.
• Blend in flour, baking powder and salt. Stir in coconut.
• Drop dough by teaspoonfuls about 2 inches apart onto lightly greased baking sheet.
• Bake 8 to 10 minutes or until no imprint remains when touched lightly. Immediately remove baking sheet. Let cool.

3.  Carrot Souffle

Ingredients

• 1 3/4 pounds carrots, peeled and chopped
• 1 cup white sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons all-purpose flour
• 3 eggs, beaten
• 1/2 cup margarine, softened
• 2 teaspoons confectioners' sugar

Directions

• Preheat oven to 350 degrees F (175 degrees C).
• In a large pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl.
• While carrots are warm, use an electric mixer to beat with sugar, baking powder, and vanilla extract until smooth. Mix in the flour, eggs, and margarine. Transfer to a 2 quart baking dish.
• Bake 1 hour in the preheated oven, or until top is golden brown. Sprinkle lightly with confectioners' sugar before serving.