Carrot Soup:
1tbsp ghee (clarified butter)
4 large carrots
1 cmall onion, chopped
1 small potato, chopped
300ml vegetable stock
600ml water
4 tbsp milk
seasoning
heavy cream, to serve
Heat ghee and fry vegetables, add stock and water, cover and cook for 20 mins. Remove from heat, mash veg (or process in blender). Add milk and seasoning, cook for a further 5 mins, serve hot with a swirl of cream. This soup is also nice if you add cumin or caraway to the ghee.
Carrot cake is another good option , although you won’t taste the carrots, there are plenty of good recipes on the internet ( I like to use walnuts in mine) and as long as you make the icing (frosting) with cream cheese and icing (confectioner’s) sugar it’ll turn out well.