You could grate them into salads, juliennes, ribbons, make a rösti, simply boil, cut into sticks ... but if you need to get rid of a lot of carrots which are just starting to turn ... it's soup for the win!
Carrot with coriander is a classic combination, and one which can be lightly spiced for a really delicate flavour.
To work ...
Peel and slice a few carrots - a couple of large ones each, or three smaller ones will do fine portion-wise. I also sliced up some daikon since I had some that needed using up.
Chop an onion and mince a couple of cloves of garlic, toss into the pan and sauté in butter. Add in a good tablespoon of ground coriander and a teaspoon of turmeric to deepen the colour. Add some chilli powder at this point for a little tickle in the end dish.
Pour in a couple of pints of good chicken stock, toss in the carrots, the daikon and then boil until the vegetables are soft, adding in more water if the level drops significantly.
Once the vegetables are soft, hand blend thoroughly.
Adjust the texture by reducing or adding in more water for a good consistency just right between not too thick, not too runny. Too thick and the soup will be erupting and spitting. Too thin and the solids will not hold right in suspension.
Serve out into a wide-brimmed bowl.
I also finely sliced some bacon, spring onions (which are right in season at the moment) and garnished with some micro-garlic cress.
