Spicy Carrot Soup This is a favorite recipe of our dear customer Peggy S. The original recipe is from Mollie Katzen's Moosewood's Daily Specials, but the adjustments are Peggy's. It's a terrific soup and Peggy highly recommends trying the recipe as a cold soup too. 1 tbsp. Canola oil 1 large onion, thinly sliced 1 pound carrots, peeled and thinly sliced 1 tsp. Salt 1 tsp. Chinese chili paste (or use 1 fresh stemmed chili (jalapeno or serrano and 2 minced garlic cloves) 4 cups water 2 tablespoons peanut butter 3 tablespoons soy sauce 2 tablespoons fresh lime juice In a soup pot on medium heat, warm the oil and add the onions. Carrots, salt and chili paste (or substitute). Saute on high heat for 5 minutes. Stirring often. Add the water, cover and bring to a boil. Lower the heat and simmer until the carrots are soft, about 25 minutes. Stir in the peanut butter, soy sauce, and lime juice. Use a blender or a handheld inversion blending stick to puree the soup. Serve with lime wedges. Serves 6-8
	Carrot Jumble Cookies Carrot Cake in a cookie...YUMMY! 2-1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon ground cloves 2 teaspoons ground cinnamon 1 cup quick oats (not instant) 3/4 cup dark brown sugar, packed 3/4 cup white sugar 1 cup salted butter, softened 2 large eggs 2 teaspoons pure vanilla extract 2 cups grated carrot 1/2 cup crushed pineapple, drained 1/4 teaspoon salt 1 cup chopped walnuts  Preheat oven to 350 degrees. In a bowl, combine flour, baking soda & powder, cloves, salt & oats. Mix well; set aside. In another bowl, blend sugars. Add butter; mix to form a grainy paste. Add eggs & vanilla; beat until light & fluffy. Add carrots, pineapple, & nuts; blend until combined. Batter will appear lumpy. Add flour mixture & blend until just combined. DO NOT OVERMIX. Drop by rounded teaspoons onto greased baking sheets. Bake 13-15 minutes, do not brown cookies. Immediately transfer cookies to a cool, flat surface. Makes 4 dozen.