Quick Curry Carrot Soup


  • 1 Tbsp. olive oil

  • 1 medium onion, diced (about 1 cup)

  • 1 lb. Carrots, diced (About 6 XL Carrots)

  • 1 Tbsp. curry powder

  • 1 tsp. cumin

  • 1 tsp. salt

  • 1/2 tsp. pepper

  • 4 cups chicken broth


  1. In a sauce pan, heat the olive oil over medium heat.

  2. Add the diced onions, diced carrots, curry powder, cumin and salt and pepper.

  3. Toss to combine and allow to cook for about 3 minutes.

  4. Add the chicken broth and cover the pot.

  5. Continue to cook over medium heat for another 15 minutes.

  6. Carefully remove the cover and puree the soup in batches in a blender, or simply puree the soup in the pot using an immersion blender wand until smooth.

Nutrition Information

91 calories; 4 g total fat; 0.6 g saturated fat; 0 g trans fat; 2 g monounsaturated fat; 1 g polyunsaturated fat; 0 mg cholesterol; 946 mg sodium; 11 g carbohydrate; 3 g fiber; 5 g protein

Source: www.grimmway.com

Carrot Hummus


PREP TIME: 5 mins | COOK TIME: 5 mins


  • 1 cup well-packed shredded carrots

  • 1, 15-ounce can chickpeas, drained

  • 1/2 cup lemon juice, about two lemons

  • 1/4 cup water

  • 1/4 cup tahini

  • 2 cloves garlic

  • 1/2 tsp. salt

  • 1/2 tsp. cumin


  1. Place all the ingredients in food processor and pulse several times to coarsely chop.

  2. Run the food processor for about 2 minutes until ingredients are smooth.

  3. Using a spatula, remove hummus from food processor ]and transfer to serving bowl.

  4. Serve with pita chips, celery sticks, or your favorite Grimmway Farms snack items like carrot chips and baby carrots.

Nutrition Information

102 calories; 5g total fat; 1 g saturated fat; 0 g trans fat; 2 g monounsaturated fat; 2 g polyunsaturated fat; 0 mg cholesterol; 306 mg sodium; 11 g carbohydrate; 3 g fiber; 4 g protein

Source: www.grimmway.com

Carrot Fries


Here’s a fun super healthy way to prepare fries. Now you can feel good about giving them to your kids and feeding your own fries craving. To make them more kid friendly, omit the sage, and use mild chili powder instead of hot. Courtesy of Skinny Chef, Jennifer Iserloh.

PREP TIME: 10 minutes | COOK TIME: 10-12 mins


  • 8 large carrots (about 3/4 pound or 3/4 pound baby carrots)

  • 4 tsp olive oil

  • 8 small sage leaves (optional)

  • 1/2 tsp garlic powder

  • 1/4 tsp mild or hot chili powder

  • 1/4 tsp salt


Makes 4 servings


  1. Preheat the oven to 425F. If using the large carrots, peel and cut into quarters. Cut each quarter into 4 matchsticks. If using baby carrots, simply cut each one in half.

  2. Place the carrots matchsticks in a large bowl along with the olive oil, sage leaves (if using), the garlic powder, chili powder, and salt. Toss well. Transfer to a two ungreased cookie sheet and spread out. Bake 10 to 12 minutes until carrots are soft in the center and crisp on the edges.

Nutritional Facts

(Serving size: about 12 fries): 139 calories, 2 g protein, 23 g carbohydrates, 5g fat (0 g saturated), 0 mg cholesterol, 6g fiber, 313 mg sodium

Source: www.grimmway.com

Honey Glazed Carrots

Honey brings in such a wonderful sweetness to these baby carrots in this easy 15-minute side dish – a perfect addition to your spread! Courtesy of: Damn Delicious.

PREP TIME: 5 mins | COOK TIME: 15 mins


  • 1 (16-ounce) bag Grimmway Farms Baby Carrots

  • 2 TBS unsalted butter

  • 2 TBS honey

  • 2 TBS brown sugar, packed

  • 2 tsp fresh dill

  • 2 tsp fresh thyme leaves


Makes 4 servings


  1. Melt butter in a large skillet over medium heat.

  2. Add carrots, honey, brown sugar, dill and thyme and gently toss to combine.

  3. Cook, stirring occasionally, until carrots are tender, about 10-12 minutes.

  4. Serve immediately.

Source: www.grimmway.com

Asian Vegetable Noodles with Spicy Peanut Sauce


  • 8 oz. angel hair pasta

  • 1 Tbsp. sesame oil

  • 2 cups chopped bok choy, green and white parts

  • 2 cups chopped Napa cabbage

  • 5 oz. Grimmway Farms Shredded Carrots

  • 3 scallions, diced

  • 1 tsp. salt

  • 1 tsp. ground ginger

  • 1 tsp. rice wine vinegar

  • 2 Tbsp. diced cilantro, for garnish

  • 1/4 cup creamy peanut butter

  • 2 Tbsp. sesame oil

  • 2 Tbsp. hot sauce

  • 1 tsp. rice wine vinegar

  • 1/4 cup half and half

  • 1/2 tsp. sesame seeds

  • 1/2 tsp. hot chili flakes


  1. Bring a large pot of water to boil and cook the pasta.
    Meanwhile, in a skillet, heat the sesame oil over medium heat. Toss in the bok choy, Napa cabbage, carrots, scallions, salt, ginger and rice wine vinegar. Sauté, tossing frequently until the vegetables are slightly wilted, about 5 minutes. Set aside.

  2. Make the peanut sauce by combining all the ingredients in a small sauce pot and stir until well combined.

  3. To assemble the dish, toss the cooked pasta in a large mixing bowl with the sautéed vegetables. Add the peanut sauce and toss well until combined. Serve either warm or refrigerate and serve chilled. Garnish each serving with chopped cilantro.

Nutrition Information

297 calories; 14 g total fat; 3 g saturated fat; 0 g trans fat; 6 monounsaturated fat; 6 g polyunsaturated fat; 4 mg cholesterol; 608 mg sodium; 35 g carbohydrate; 3 g fiber; 9 g protein

Source: www.grimmway.com