Here are two great recipes using carrots from the garden. My camera in not working properly so I am not able to tantalize you with pictures of one recipe. You will just have to take my word that it is remarkably good.
Chilled Carrot Soup (I have never served it chilled, but bet it is good that way.)
3 green cardamon pods (I suspect beige ones work too.)
1 tbsp. coriander seeds
1 tsp. black pepper corns
2 tbsp. veg. oil
1 heaping cup chopped leeks, white and light green parts
2 tbsp. thinly sliced peeled ginger root
1 cup chopped celery
3 cups thinly sliced carrots
1/2 cup raw cashews
kosher salt and pepper to taste
2 1/2 cups carrot juice
1 1/2 qt. chicken or vegetable stock (the book calls for 2 qt. but that is too much. They also call for water instead of stock, but I think the stock adds more richness.)
Toast each of the three spices one at a time in a small, dry skillet over med. hi heat until just starting to brown and giving off a lovely aroma...about 1 to 2 minutes. Grind these three together in a spice grinder or mortar and pestle. Set aside.
Heat the oil in a lg. soup pot over mod-hi heat. Add the leek, ginger and celery and stir until they soften but not brown....about 2 min. Add the carrots, cashews and cook for another 2 min. Add the stock. Increase the heat to high and bring the soup to a boil. Cook until the carrots are tender but still firm, 10 to 12 minutes. Stir in carrot juice and ground spices.
Puree the soup in a blender and add salt to taste. At this point, you can freeze it for future use, serve it warm or cool in the fridge 4 to 8 hours and serve cold. Below is a picture my friend Lynn Simon took of this soup. I made it for her using purple carrots...thus the dark color.
4 lg. carrots, roughly chopped into 2" pieces
6 to 8 large garlic cloves
25 ounce can of chickpeas, drained and rinsed very well
1/4 cup tahini paste
1/4 cup orange juice (Elise used 2 limes instead, it was fabulous)
1 tsp. cumin seed
1 tsp. coriander seed
1/2 tsp. red pepper flakes
1/2 cup cilantro (optional)
Preheat oven to 400 degrees. Toss the carrots with 2 tbsp oil. Roast for 20 minutes. After 20 minutes, add the garlic cloves to the carrots, except for two of the smaller ones. Also add the cumin and coriander seeds and half the pepper flakes. Add 2 more tbsp. of oil and mix well. Continue to roast for another 20 minutes, or until the garlic looks done and the carrots are soft and browned . Be sure not to let the garlic burn.
In a processor, puree the two raw garlic cloves with the citrus juice and 1/4 cup olive oil. Add all the remaining ingredients. Process to desired consistency. Add more oil if you want. Add additional juice, salt and pepper if you want to too.
Elise told me that eating this while it is still warm is nirvana. She gave me a batch that was just out of the fridge and all I wanted to do was eat it with a spoon. It was not until I made this that I understood what she meant. Just pureed and still a bit warm from the oven is heavenly.