Tomorrow marks International Carrot Day! We’re such a fan of this versatile, crunchy and sweet veg that we thought we’d give you a head start in the celebrations! I think it’s the perfect time to share how we can curb any carrot-related food waste as part of Food Waste Friday!
Getting to the Root of the Problem – Selecting Carrots at the Supermarket
The first step in reducing our food waste is understanding how to choose carrots. If you’re able to leave your home for grocery shopping, try to look out for firm and vibrant carrots when selecting them fresh. Pre-prepared carrots will have lost their outer protective skin and are usually cut into batons, ribboned, diced, sliced or mashed. Consequently, the process of decomposition has already begun, making their shelf-life much shorter than that of whole, unpeeled carrots which will keep for much longer. If you know you’ll be cooking with carrots straight away, buying them pre-prepared may be ideal. As a result, use them within three days of purchase for maximum flavour and nutrient absorption.
Carrot Tops and More – Storage and Preparation
When it comes to storing carrots, remove any leafy green tops. This is due to the fact that they suck moisture out from the roots and cause carrots to dry out sooner. However, be sure to keep the leafy carrot tops! Store them separately to the carrots and use them either as a herb, like parsley, or a vegetable, such as spinach. Again, keep carrots whole and unpeeled until it’s time to get cooking!
If you find that your carrots are starting to look a bit shriveled and dry, you can soak them in a container full of cold water. Cover the container with cling film, or similar, and store the carrots in the fridge until you need to use them. Fresh, raw and unpeeled carrots will keep in the fridge for about 3 – 4 weeks. Do check your produce regularly for any signs of them going off.
Carrots are perfect for freezing too! To retain their texture, flavour and nutrients it’s best to blanche the carrots first. This process is pretty simple:
- Prepare your carrots how you wish e.g. batons, sliced, diced
- Cook in boiling water for 2-3 minutes
- Drain the carrots
- Place in a bowl of ice-cold water for a few minutes
- Drain again
- Pat the carrots dry
- Place them in a container or bag suitable for freezing and keep frozen for up to 3 months. Easy right?
Note: If you’re freezing carrots in a bag, make sure you remove as much air as possible from the bag. When it comes to fresh carrots in the fridge, opt for a perforated bag. In a normal bag, moisture will tend build up which can then lead to mold.
Our Rescued Veg Soup and Other Varieties
At Soupologie HQ, we’re firm believers in ensuring food does not go to waste. As we also promote plant-based goodness, we’re always looking for ways to fully utilize all that mother nature has to offer. This includes carrots that are deemed unsightly! We decided to show some love to wonky veg in our seasonal Rescued Veg Soup, Warming Carrot with a Hint of Chilli & Lime!
If you’d like to celebrate International Carrot day with a simple and scrumptious dish, check out our ever so versatile Maple Roasted Carrots recipe!
Our other soup varieties that contain carrots include: Turmeric, Carrot and Coconut Soup, 5 A Day Classic Tomato, 5 A Day Sweetcorn, Carrot & Turmeric Soup as well as our 5 A Day Carrot & Butternut with a Hint of Chilli! Check out the full range at Ocado, Waitrose, Whole Foods & Planet Organic. You can also shop our entire range on our website www.soupologie.com
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