Linda's recipes

Carrot and Turnip Puree

From: Linda McCartney’s Home Cooking, p. 134

This Carrot and Turnip Puree is very smooth and has a lovely buttery note. The carrots give it a nice colour and balance the taste well.
It worked well as a filling for TVP “chicken” wraps with coleslaw, but would be just as good as a side dish with some gravy and vegetables.

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French Carrot Soup

From: Linda McCartney’s Home Cooking, p. 55

A simple but elegant carrot soup that is lovely for a light lunch or as starter. Serve with Linda’s Corn Bread (p. 61) or with my vegan version.

Bowl with French Carrot Soup
French Carrot Soup. Photo by Almut Späth CC AT-NC license

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Moroccan Carrot Salad

From: Linda McCartney’s Home Cooking, p. 76

A very colourful winter salad that makes you happy as soon as you look at your plate. It is packed with flavour and vitamins and can make a meal in itself.
I would suggest serving it as a starter just on its own, or with some pita bread and hummus as lunch.
The recipe serves 4 as main course or 8 as a starter.

Plate with Moroccan Carrot Salad
Moroccan Carrot Salad. Photo by Almut Späth CC AT-NC license


Leave out the onions and use 1tbs of honey (and optional 1 tsp of mustard) in the dressing.
Oranges can be substituted for chopped apples or pears, and currants for chopped dates or dried apricots.
For a milder flavour of the original recipe, try using a shallot instead of the onion.

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Carrot Cream Soup

From: Linda McCartney´s Home Cooking, p. 53

Even though this soup consists of only a few ingredients, it surprises with its balanced taste. Roasting the vegetables gives extra flavour and the rice is an interesting alternative to using potatoes.
It can be eaten hot or cold and is a great starter for a dinner party or family dinner.

Bowl with Carrot Cream Soup
Carrot Cream Soup. Photo by Almut Späth CC AT-NC license

The recipe serves 4 as starter or two for lunch.

Vegan: Substitute the single cream with soy or oat cream.