carrots

September 21, 2021 Dairy-Free

Instant Pot Chicken and Rice Soup

Cooler weather calls for a rich, delicious, filling, comforting dinner, and this Instant Pot chicken and rice soup totally fits the bill! Juicy chicken, tender white rice, hearty vegetables, and a light seasoning, all cooked to perfection in the pressure cooker.

What Makes Instant Pot Chicken and Rice Soup So Good

It’s nutritious, filling, and full of delicious flavors and textures. Instant Pot chicken and rice soup comes out thick and creamy without adding any dairy at all, thanks to the starches in the rice.
It’s super easy to make! Everything gets cooked right in the Instant Pot. I mean everything! Brown the chicken in the Instant Pot, sauté the veggies in the Instant Pot, even the rice goes into the pressure cooker uncooked and comes out perfectly tender and fluffy.

Key Ingredients for Instant Pot Chicken and Rice Soup

Long-Grain White Rice – I really recommend using white rice, and not brown rice or instant rice. Why does it matter? It’s all about the cook times! The cook times vary depending on the type of rice you use. Brown rice typically takes longer, which can overcook the chicken. If you use instant rice, you won’t need as long of a cook time, which may give you undercooked chicken.

Chicken Breasts – Boneless, skinless chicken thighs will work, too. The recipe will be a little more flavorful since thighs are a fattier cut of chicken than chicken breasts. Just be sure to cook the thighs all the way through before eating!

Vegetables – Feel free to change up the types of vegetables you use. You could also stick with the classic carrots, celery, and onion, and just increase or decrease the quantities used based on your tastes. If you decide to add something like spinach (yum) be sure to add it after the cook time so it doesn’t overcook.

Chef’s Tips

Forget to thaw the chicken? No problem. In a pinch, you can actually use frozen chicken in your Instant Pot chicken and rice soup. Skip step 1 of the instructions below, and add the frozen chicken with the rice in step 5. You may need to add 2-3 minutes to the cook time to ensure the chicken is cooked through. After releasing the pressure, shred the chicken in the Instant Pot or take it out and chop it on a cutting board, then return it to the soup.
A little squeeze of lemon juice can really brighten up the flavors in the soup. Totally optional, but definitely worth a try! Add it to the soup once you’ve released the pressure.
The seasoning in this soup is very simple – salt, pepper, and some fresh herbs. Feel free to add your favorite spices and herbs to your Instant Pot chicken and rice and really make it your own!

Instant Pot Chicken and Rice Soup in a white bowl, taken from above

You’ll Fall for These Instant Pot Recipes

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Print Recipe

Instant Pot Chicken and Rice Soup

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Main Course, Soup

Cuisine: American

Keyword: healthy meal ideas, one pot meal, pressure cooker

Servings:

Calories: 363kcal

Author: Cheryl Malik

Equipment

Cutting board & sharp knife
Instant Pot
Large bowl

Ingredients

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts
salt to taste
pepper to taste
1 stalks celery sliced
2 carrots sliced into coins
1 medium onion diced
4 cloves garlic minced
1 teaspoon fresh rosemary chopped
1 teaspoon fresh thyme chopped
¾ cup uncooked long-grain white rice
5 cups chicken broth or vegetable broth

Instructions

Trim chicken and cut into bite-sized pieces. Season lightly with salt and pepper.
Set Instant Pot to Sauté mode. Add olive oil to Instant Pot and heat 2 minutes. After 2 minutes, add chicken pieces, working in batches as needed, and brown all pieces on every side. Be careful not to overcrowd Instant Pot.
Transfer browned chicken to large bowl and set aside. Add celery, carrots, onion, and garlic to Instant Pot. Sauté another 2 minutes, then add rosemary and thyme and sauté 1 additional minute.
Add white rice and chicken broth to Instant Pot with vegetables. Return browned chicken pieces to pot and stir everything well.
Secure lid on Instant Pot with valve in sealing position. Set to Manual High Pressure for 13 minutes. After cook time is up, Natural Release pressure for 10 minutes, then Quick Release any remaining pressure. Taste and add additional salt and pepper as needed. Serve warm.

Notes

Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition

September 2, 2021 Family Friendly

Chicken Florentine Soup

This chicken florentine soup is creamy, comforting, and surprisingly healthy! It’s packed with fresh veggies, chicken, and a few simple seasonings.

What Makes This Chicken Florentine Soup So Good

It requires simple ingredients you probably already have on-hand! Butter, garlic, onion, and chicken broth are a few of the easy items you’ll need. This is also the perfect recipe to use up any leftover pre-cooked chicken you might have lying around!
It all comes together in just one pot! With just one large pot you’ll have a complete meal and be left with very little cleanup.
It takes less than 30 minutes to make! Throw this quick and easy meal together on a busy weeknight when you’re craving something light but super satisfying.

Key Ingredients for Chicken Florentine Soup

Half and Half – Made up of half whole milk and half heavy cream, half and half makes this soup irresistibly creamy. I love the richness it contributes, without being too thick. However, you can use whole milk in place of the half and half in this recipe if you’d like.

Baby Spinach – Either fresh or frozen spinach will work in this chicken florentine soup! Two cups might sound like a lot, but once cooked, the spinach will wilt and shrink. Sometimes, when I’m feeling extra healthy, I throw in a couple extra handfuls of spinach. Spinach is super nutritious and loaded with vitamins and minerals!

Chef’s Tips

Wait until the very end of this recipe to taste and adjust any seasonings. The soup needs time to simmer and allow its flavors to develop. Therefore, wait until the last step to add anything you’d like!
Serve this chicken florentine soup however you’d like. I love enjoying a big bowl of this cozy soup with a thick slice crusty bread – yum! I’ve even served this over a bowl of cooked white rice, which was hearty and delicious.
Sprinkle some fresh parsley, cracked black pepper, and/or parmesan cheese over your finished dish. I love adding a fresh element to this hearty soup, it really helps brighten this recipe up!

two bowls of chicken florentine soup with crackers and fresh parsley on the side

More Easy Soup Recipes

Print Recipe

Chicken Florentine Soup

This chicken florentine soup is creamy, comforting, and surprisingly healthy! It's packed with fresh veggies, chicken, and a few simple seasonings.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Main Course

Cuisine: Italian

Keyword: comfort food, one pot meal, soup

Servings: servings

Calories: 315kcal

Author: Cheryl Malik

Equipment

Large pot

Ingredients

2 tablespoons butter
4 garlic cloves minced
1 onion diced
1 cup carrots diced
1 cup celery diced
3 tablespoons all purpose flour
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
1 quart chicken broth
1 cup half and half
2 cups cooked chicken diced or shredded
2 cups baby spinach

Instructions

Melt butter in a large pot over medium heat, then add in the garlic, onion, carrots and celery. Cook 3-5 minutes or until veggies are soft.
Add flour, Italian seasoning, salt, and black pepper then stir for 1 minute.
Pour in the chicken broth and half and half, bring soup to a boil then reduce to a simmer for about 15 minutes or until it begins to thicken.
Stir in the chicken and spinach, simmer for 5 minutes then taste and adjust seasoning as desired.

Notes

Make it Gluten-Free: Use cassava flour or rice flour in place of the all purpose flour in this recipe.

Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

April 13, 2021 Asian

Japanese Curry in the Instant Pot

Japanese curry in the Instant Pot is a fast-but-delicious dinner option for busy evenings when you don’t really feel like cooking. With juicy chicken thighs and lots of veggies, you can serve it on its own or with a side of rice for a total meal.

What Makes This Instant Pot Japanese Curry So Good

There’s not a lot of hands-on, active cooking with pressure cooker Japanese curry, which makes it a perfect dinner idea when you don’t feel like cooking or just don’t have a ton of time on your hands.
The overall flavor of this recipe is a little spicy but also a little sweet. Serve it with a side of rice (like our Instant Pot Sushi Rice) to balance out the flavors even more.
If you have leftovers, refrigerate them in an airtight container. They’ll be good for 2 to 3 days. You could freeze them in an airtight container, too!

Key Ingredients for Japanese Curry in the Instant Pot

Japanese Curry Roux – Definitely don’t skip this ingredient! The roux thickens up the liquid so it’s not as soup-like. You can use store-bought curry roux (or curry sauce mix) in this recipe if you want, but I actually recommend making your own! My favorite homemade Japanese curry roux is this easy 5-ingredient recipe from Just One Cookbook.

Chicken Thighs – We’re making a Japanese chicken curry here, so we’re using chicken thighs! Chicken thighs are a little fattier than chicken breasts, which means they’re also juicier and more flavorful. They’re typically less expensive, too. If you’d rather use another protein (beef, pork, etc.) or even just chicken breasts instead of thighs, you totally can, but you may need to adjust your cook time.

Japanese Curry in the Instant Pot

Chef’s Tips

The curry will thicken as it stands, so don’t worry if it seems a little thin or liquidy at first.
If you’re used to making Indian curry, pay attention to the instruction card below. With Indian curry, the spices are added at the beginning. For Japanese curry, though, you’ll add the curry roux at the end!
Adding a little milk gives your mixture an extra creaminess, but it’s totally optional. If you’re dairy free or just don’t want to use it, don’t! You can skip it altogether or try a little coconut milk or coconut cream.

What Do We Mean By Healthy?

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

An angled view of a bowl of Instant Pot Japanese curry

Other Instant Pot Recipes You’ll Love

A bowl of Instant Pot Japanese curry with a spoon

Print Recipe

Japanese Curry in the Instant Pot

Japanese curry in the Instant Pot is a fast-but-delicious dinner option for busy evenings when you don't really feel like cooking. With juicy chicken thighs and lots of veggies, you can serve it on its own or with a side of rice for a total meal.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

Cuisine: American, Japanese

Keyword: easy dinner, one pot meal, pressure cooker

Servings:

Calories: 410kcal

Author: Cheryl Malik

Equipment

Instant Pot

Ingredients

2 tablespoons neutral oil avocado oil, extra virgin olive oil, etc.
1 ½ pounds boneless, skinless chicken thighs cut into bite-sized chunks
1 1-inch piece ginger grated
3 cloves garlic minced
1 tablespoon tomato paste
2 carrots sliced
1 onion sliced
2 Yukon gold potatoes cubed
2 cups water
2 cups chicken stock
2 bay leaves
⅓ cup Japanese curry roux see Notes
3 tablespoons milk optional, see Notes
salt and pepper to taste
vinegar optional, to taste
tamari or soy sauce optional, to taste

Instructions

Set Instant Pot to Sauté. Once hot, add oil then chicken thighs. Brown chicken thighs on each side, then remove from Instant Pot.
Add ginger and garlic to Instant Pot. Sauté until fragrant, then add tomato paste and mix until combined.
Add chicken thighs, carrots, onions, potatoes, water, chicken stock, and bay leaves to Instant Pot. Cover with lid and cook 10 minutes on Manual High Pressure.
When timer is up, Quick Release pressure. Remove bay leaves. Stir in curry roux and milk (optional) until liquid has thickened. Season with salt and pepper to taste. If desired, stir in vinegar and tamari or soy sauce to taste.
Divide into portions and serve hot.

Notes

The milk adds an extra creaminess to the mixture, but it’s totally optional, so feel free to skip it if you want or need to.
Highly recommend using the Japanese Curry Roux recipe from Just One Cookbook for this recipe! It’s super easy to make, with only 5 ingredients.
Make it Dairy Free: Skip the milk completely, or use a little coconut milk or coconut cream.

Recipe yields approximately 4 servings. Nutritional values shown reflect information for one serving out of 4, not including any optional ingredients or additional sides. Macros may vary slightly based on specific brands or types of ingredients used.

To determine the size of one serving, prepare the recipe as instructed, then weigh the entire recipe when finished. Divide the total weight (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition

January 18, 2021 Gluten-Free

Keto Chicken and Dumplings

Keto chicken and dumplings is a delicious low-carb alternative for a classic comfort meal. Flavorful chicken thighs, hearty seasoned broth, and keto dumplings. Only 6g net carbs per bowl!

What Makes This Recipe So Good

It’s warm, rich, and satisfying so it’s perfect for dinner on cold winter nights!
Feeding a variety of dietary needs? This recipe is low-carb, keto-friendly, and gluten-free.
You can make this recipe ahead of time, but you’ll need to store the dumplings separately from the soup mixture. This recipe makes approximately 6 servings, so if you expect to have leftovers, add the dumplings to the portion you’re going to eat immediately, rather than adding them to full pot.

Keto Chicken & Dumplings Ingredients

Chicken Thighs – The dark meat on chicken thighs is more flavorful than the white meat found on chicken breasts. They’re fattier, which also helps them be more moist than other cuts. Bone-in, skin-on chicken thighs give the most flavor possible, but aren’t the best option to use in a soup. For this recipe, opt for boneless, skinless chicken thighs.

Chicken Broth – Traditional chicken and dumplings recipes call for the chicken to be boiled in water, which creates the broth for the soup. We’re cutting down on the work a little here by using ready-to-go chicken broth. For extra health benefits, though, you can make your own chicken bone broth to use in this recipe! Bone broth is high in protein, collagen, and gut-healing nutrients.

How to Make Keto Chicken & Dumplings

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

Start by sautéing your onion and celery in avocado oil, salt, and pepper until the veggies are translucent, then add garlic, spices, and chicken. Cook your chicken until it’s browned and cooked through, with no pink left. Stir as needed to keep the chicken from sticking to the bottom of the pot.

After 10 minutes or so, pour in your chicken broth, garnish with a bay leaf, then boil and reduce the mixture, letting it simmer on medium-low heat for 20 minutes.

While that’s simmering, make up your keto dumplings! Mix egg yolks (yolks only!), baking powder, and xanthan gum in one bowl until you’ve got a smooth mixture. In another bowl, microwave mozzarella cheese until it melts, then stir in the egg yolk mixture and coconut flour. Mix that until it forms a thick dough.

Knead the dough with your hands until it’s smooth. If it’s sticky, your kitchen might be too warm. You can chill the dough for a few minutes to see if that helps, or try keeping your hands lightly wet.

Roll the dough out (I like to roll it between two pieces of parchment paper to cut down on the mess) and cut it into strips or pieces. Add the pieces of dough to the soup literally right before you serve it. Garnish with a little thyme (optional) and enjoy!

Chef’s Tips

It’s super important that the keto dumplings are served immediately – if they sit in the soup too long, they’ll fall apart. Believe me, we tried three different recipes, and this is the only way it works!
To cut down on your cook time, you can use precooked, shredded rotisserie chicken. It won’t be quite as flavorful as freshly cooked chicken thighs, but it’ll still be delicious!
For a creamier keto chicken and dumplings, add a little heavy cream toward the end of the simmer time.

What Do We Mean By “Healthy?”

More Delicious Keto Recipes

Print Recipe

Keto Chicken & Dumplings

Keto chicken and dumplings is a delicious low-carb alternative for a classic comfort meal. Flavorful chicken thighs, hearty seasoned broth, and keto dumplings. Only 6g net carbs per bowl!

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Course: Main Course

Cuisine: American

Keyword: comfort food, low carb, sugar free

Servings: servings

Calories: 431kcal

Author: Cheryl Malik

Equipment

Large pot
Microwave-safe bowl
Mixing bowl
Rolling Pin
Parchment paper
Pizza Cutter

Ingredients

1 tablespoon avocado oil
⅛ teaspoon black pepper
¼ teaspoon salt
½ onion chopped
2 stalks celery chopped
2 cloves garlic
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme plus more for garnish
4-5 chicken thighs boneless, skinless, shredded or cut into chunks
8 cups chicken broth
1 bay leaf

For the Dumplings

3 egg yolks
2 cups mozzarella cheese shredded
½ teaspoon baking powder
½ teaspoon xanthan gum
½ cup coconut flour plus more

Instructions

In a large pot over medium heat, warm oil, pepper, and salt. Sauté onion and celery until translucent, approximately 2 minutes.
Add garlic and spices, then add chicken and cook until evenly browned and cooked through, approximately 10 minutes.
Add broth and bay leaf. Bring to a boil, then reduce and simmer on medium-low heat for 20 minutes. While broth simmers, make dumplings.
In a separate bowl, add yolks, baking powder, and xanthan gum. Mix until combined and smooth.
In a microwave safe bowl, warm mozzarella cheese for 20 seconds, then in 10 second intervals, until melted. Stir cheese between each interval.
Stir egg yolk mixture into cheese and add coconut flour, mixing until thick.
Knead dough with your hands until smooth. On nonstick surface or between two greased sheets of parchment paper, roll dough until approximately ¼-inch thick. Be careful not to roll dough too thin.
With a pizza cutter, gently cut dough into pieces. Sprinkle a small amount of coconut flour on dough pieces to prevent them sticking together.
Add dough to soup and serve immediately.

Notes

It’s super important that the dumplings are served immediately – if they sit in the soup too long, they’ll fall apart. Believe me, we tried three different recipes, and this was the only way it works!

Recipe yields approximately 6 servings. Nutritional information shown reflects values for one serving. Macros may vary slightly depending on specific brands of ingredients used.

Nutrition

June 30, 2020 Easy

Instant Pot Carrots

Carrots made in the Instant Pot are so easy, tender, and delicious! This simple recipe makes the perfect carrots for sides or for use in other recipes. You’ll never make carrots another way!

What You’ll Need For This Recipe

Baby carrots
Water
Maple syrup
Butter
Garlic cloves
Italian seasoning
Salt
Chili powder

How To Make Carrots in the Instant Pot

Add the carrots and water to the Instant Pot.

Close the lid and seal it, then turn the valve to “Sealing.”

“Pressure Cook” for 8 minutes.

Once the timer goes off, quick release the steam.

Drain the water.

Hit “Cancel,” then “Sauté” on the Instant Pot.

Add the butter to the carrots and let melt.

Add the garlic and seasoning, then add the maple syrup once the garlic has become fragrant.

Stir well to make sure carrots are fully coated.

Top Tips For Making

Omit the maple syrup, garlic, Italian seasoning, and chili powder if you are using these carrots in another recipe.
This recipe makes about 2 servings, but is easy to double or triple if you’d like more.

What Do We Mean By “Healthy?”

More Easy Vegetable Recipes

Print Recipe

Instant Pot Carrots

These super easy and flavorful carrots are perfectly tender and are a delicious side.

Cook Time18 mins

Total Time18 mins

Course: Side Dish

Cuisine: American

Keyword: easy side, pressure cooker, vegetables

Servings: servings

Calories: 270kcal

Cost: $3

Equipment

Instant Pot or pressure cooker

Ingredients

16 ounces baby carrots
2 cups water
3 tablespoons maple syrup
2 tablespoons butter
3 garlic cloves minced
1 teaspoon Italian seasoning
1/8 teaspoon chili powder
1/2 teaspoon salt

Instructions

Add the carrots and water to the Instant Pot. Close the lid and seal it, then turn the valve to "Sealing." "Pressure Cook" for 8 minutes.
Once the timer goes off, quick release the steam. Drain the water. Hit "Cancel," then "Sauté" on the Instant Pot. Add the butter to the carrots and let melt. Add the garlic and seasoning, then add the maple syrup once the garlic has become fragrant. Stir well to make sure carrots are fully coated.

Notes

For use in other recipes: Omit the maple syrup, garlic, Italian seasoning, and chili powder.

Nutrition

October 2, 2019 Appetizer

Carrot Fries

This Carrot Fries recipe is perfect for you if you are looking to add a bit of carrots into your life! These fries are made in the oven, and they are perfectly tender, sweet, savory, and delicious. This recipe is PERFECT for weeknight dinners or light snacking!

Why are these Carrot Fries so good?

These Carrot Fries are so amazing because they are healthy, filled with vitamin C, and so easy to make. Fries that are made from carrots have much more nutritional value than potatoes, and they have a natural sweetness, too.

Another reason why these fries are amazing is because they are made in less than 20 minutes, and not to mention, this recipe is totally kid friendly. With such minimal prep work, you will smell the amazing aromas of baked carrots throughout your home.

How to Make Carrot Fries – Step by Step

Preheat oven to 375 degrees Fahrenheit or 190 degrees Celsius. Peel carrots, and cut carrots into french fry shaped pieces. About 1 1/2 inch long.
In a bowl, toss carrots with a neutral oil, such as avocado oil, and salt. Make sure you evenly coat the carrots.
Grab a baking sheet and evenly spread carrot fries onto sheet. Bake in oven for about 35 minutes, checking every 10 minutes. Careful not to burn the carrots!
Serve carrot fries with paprika sauce or ranch. Enjoy!

Step by step tutorial on how to make carrot fries made in the oven.

I seriously love how easy and simple this Carrot Fries recipe is! Just toss the carrots in a couple ingredients, and BAM, you are all set to enjoy this delicious and healthy recipe! It is okay to go overboard on carrots, right?

Are Carrot Fries healthier than potato fries?

We tend to think so! Carrot Fries are super low in carbs as opposed to potatoes which contain extremely high amounts of carbohydrates per serving. Potatoes are super starchy, but carrots are not, and they have great nutritional value.

By eating fries made out of carrots, one is able to get a ton of vitamins and nutrients such as vitamin C, carotenes, antioxidants, fiber, etc. All of those nutrients are super beneficial to proper development and production, and we think you could never get too many vitamins – say hello to great skin, hair, and eyes!

Plate of carrot fries with creamy paprika sauce.

What can I serve with carrot fries?

We suggest serving Carrot Fries with your favorite DIY sauce. We created a paprika sauce that tasted simply DIVINE with the carrots, and it was so easy to create! Here’s what you need to make the paprika sauce:

1 cup mayonnaise
half of lemon for juice
1 tablespoon almond milk
pinch of salt
tablespoon of ground paprika

In a small bowl, mix all the ingredients together until evenly combined. Serve with carrot fries and be prepared to be swept away. To make this sauce vegan, simply buy an egg-free mayonnaise.

Tips for making Carrot Fries

Be sure to cut the carrots in half, and then cut the halves in half. Also, make sure your carrots are long enough so they do not shrivel up! We also recommend checking the carrots every 10 minutes while baking to prevent burning.

Plate and bowl of carrot fries with sea salt and creamy paprika sauce.

Other Recipes You Will Love

What Do We Mean By “Healthy?”

I would love to hear if you have tried this Carrot Fries recipe – do leave me a star rating and comment down below!

Be sure to share your photos of your creations on Instagram too!

bowls of carrot fries with paprika sauce

Print Recipe

5 from 9 votes

Carrot Fries

These Carrot Fries are so delicious and easy to make! Super healthy with minimal ingredients, this recipe is perfect to make for weeknight dinners and or lunch. Your whole family will love these Carrot Fries with the yummy Paprika Sauce!

Prep Time7 mins

Cook Time35 mins

Total Time42 mins

Course: Appetizer, Side Dish

Cuisine: American

Keyword: appetizer, carrot fries, carrots, easy recipe, healthy fries, paprika sauce, quick recipe, weeknight dinner

Servings:

Calories: 271kcal

Author: Cheryl Malik

Cost: $3

Ingredients

2 pounds carrots
2 tablespoons avocado oil
salt
pepper

Paprika Sauce

1 cup mayonnaise
1 tablespoon almond milk
1 tablespoon lemon juice
1 tablespoon ground paprika

Instructions

Preheat oven to 375 degrees Fahrenheit. Peel carrots. Cut into shapes of french fries – about 1 1/2 inches long. Cut halves into half lengthwise.
In a medium sized ball, toss carrots in avocado or neutral oil of choice until carrots are evenly coated. Season with salt and pepper to taste.
Transfer carrots to a sheet pan and arrange into single layers. Bake in oven for about 35 minutes – checking every 10 minutes.
Serve carrots with paprika sauce.

Paprika Sauce

In a small bowl, mix mayonnaise, almond milk, paprika, lemon juice, and salt until ingredients are well combined.

Nutrition