Another way to jazz up a creamy soup is by garnishing with a crunchy topping — Carrot Soup With Toasted Spices and Pecans uses toasted nuts to contribute a contrasting texture. Pureed carrots ...

Add the carrot and cook for another 10 minutes ... increasing as they get older. Any leftover puree can be frozen for up to 1 month, or kept in the fridge for up to 2 days. Tip - You could ...

The silky carrot purée, mixed with cheddar, “is a terrific source of vitamin A,” and the Spanish-inspired salad is packed with antioxidants. From our morning news briefing to a weekly Good ...

Slice the other half and keep raw. For the carrot puree: • Peel and chop carrots. • Add to juice and vacuum pack. • Cook at 100oC steam for 15 minutes. • Blend with gelespressa.

Stir mochiko — a sweet, glutinous rice flour that lends a bouncy, chewy texture — into the carrot puree; knead until smooth. Working with one tablespoonful of mochi dough at a time ...

Mix well and keep aside for fermentation in a warm place for a few hours. 5. Boil carrots and blanch spinach separately and put it in a blender for fine puree for the colour. 6. Once the batter is ...