The Comfort of Carrots: Finding Warmth in the Autumn Kitchen

Autumn in Scotland

There’s definitely a real autumn bite in the air. We finally put the central heating on this morning and set the timer for winter. For those of you who’ve been with me for a while, you’ll know that I secretly love the autumn and winter seasons. I enjoy nothing more than snuggling under a blanket, the log burner warming the house and the scent of something delicious wafting from the kitchen.

As the seasons change, just like our ancestors before us, we are instinctively drawn towards comforting, slow cooked food that feels like a hug in a bowl. Gone are the days of crisp salads and light suppers; now we crave thick soups, braised stews, sticky puddings and buttery crumbles that fill the house with warmth.

Autumn Candle

Here at Meg’s Scottish Kitchen, we’re passionate about seasonal cooking. It’s about more than just flavour, it’s a way to honour the natural rhythm of the year, support local growers and reduce unnecessary food miles. We don’t need strawberries flown in from Morocco or green beans from Kenya when our fields, orchards and gardens are filled with beautiful autumn produce — earthy roots, knobbly squashes and vibrant brassicas that thrive in our climate.

Don’t worry, I’m not suggesting we live solely on what we can grow on this small island but wherever possible, we can eat in tune with the season and preserve the harvest while it’s abundant.

This time of year naturally leans towards root vegetables — carrots, parsnips, potatoes, celeriac, beetroot and turnips (or swedes, as my English husband insists). They’re sturdy, grounding ingredients, the quiet heroes of the winter table. Alongside hardy greens like kale and sprouts, they form the backbone of so many comforting dishes.

And today, I want to celebrate one of the simplest and most overlooked of them all the humble carrot.

A Vegetable Full of Memory and Magic

When I was little, I remember my mother’s carrot soup simmering on the stove — a simple mix of carrots, onions, and butter, but the smell alone could pull us in from the garden like a magnet. Later, in my early cheffing days, I discovered how versatile this vegetable really is. Carrots can be coaxed into sweetness, blended into soups, caramelised for depth, or even transformed into desserts that rival any chocolate cake.

Even now, the sound of carrots sizzling in butter feels like home. It’s that first step of so many recipes — the beginning of something comforting.

So today, I’ve chosen two recipes that showcase the carrot’s incredible range: one savoury, one sweet.

🥕 Carrot & Lentil Dhal with Spiced Coconut Oil

Comforting Dhal

A warming, deeply nourishing bowl perfect for cold nights when you crave something wholesome but full of flavour. The carrots bring gentle sweetness, while the lentils and spices make this feel luxurious yet down to earth.

Serves: 6

Prep time: 10 minutes

Cook time: 35 minutes

Ingredients:

• 2 tbsp coconut oil (plus extra for drizzling) or sunflower oil

• 1 onion, finely chopped

• 1 clove garlic, crushed

• 1 thumb-sized piece of ginger, grated

• 1 tsp mustard seeds

• 1 tsp turmeric

• 1 tsp cumin

• ½ tsp chilli flakes (optional)

• 500g carrots, peeled and chopped

• 200g red lentils

• 800ml vegetable or chicken stock

• 400ml coconut milk

• Sea salt & black pepper

• Fresh coriander, to serve

• Greek yoghurt or coconut yoghurt, to serve

Method:

1. Heat coconut oil in a large pan and add the mustard seeds.

2. When the seeds pop, add the onion, garlic and ginger. Cook gently until softened about ten minutes.

3. Stir in the spices and cook for a couple of minutes until fragrant.

4. Add the carrots and lentils, then pour in the stock. Bring to a boil, then reduce the heat and simmer for 25 minutes, or until the lentils and carrots are soft.

5. Stir through the coconut milk, season to taste, and blend if you prefer a smoother texture.

6. Serve topped with a drizzle of spiced coconut oil (heat a little coconut oil with mustard seeds, chilli, and cumin) and scatter with coriander.

Thermomix tip: Use your Thermomix to chop the vegetables (5 sec / speed 5) and cook the dhal all in one bowl (30 min / 100°C / reverse / speed 1.5). Blend briefly for a creamy finish.

Spiced Carrot & Ginger Traybake with Orange Cream Cheese Frosting

Iced Carrot Cake Squares

A soft, moist cake with the warmth of ginger and cinnamon perfect with an afternoon cup of tea or as a weekend treat. The orange scented frosting takes it to another level of indulgence. I often serve the frosting separately as I like to eat my cake at room temperature and the frosting needs to be kept refrigerated.

Serves: 12

Prep time: 15 minutes

Cook time: 40 minutes

Ingredients:

• 200g soft brown sugar

• 200ml sunflower oil

• 3 large eggs

• 250g self-raising flour

• 1 tsp baking powder

• 1½ tsp ground cinnamon

• 1 tsp ground ginger

• ½ tsp nutmeg

• Zest of 1 orange

• 250g grated carrot

• 100g chopped walnuts or pecans (optional)

For the frosting:

• 200g full-fat cream cheese

• 50g unsalted butter, softened

• 200g icing sugar

• Zest of 1orange

Method:

1. Preheat oven to 170°C fan and line a traybake tin (approx. 30 x 20cm).

2. Whisk the sugar, oil, and eggs together until smooth.

3. Sift in the flour, baking powder, and spices, then fold through the orange zest, grated carrot and nuts if using.

4. Pour into the tin and bake for 35 to 40 minutes until risen and springy.

5. For the frosting, beat the butter and icing sugar until light, then add cream cheese and orange zest. Spread generously and finish with a sprinkle of chopped nuts or orange zest.

6. Cool completely before spreading with the frosting.

Thermomix tip:

Grate the carrots (5 sec / speed 5) and mix the batter (20 sec / speed 4) — quick, easy, and less washing up!

In the End, It’s About Simple Joy

Cooking at this time of year is about slowing down, embracing the comfort of the kitchen, and finding small moments of joy, whether it’s stirring a simmering pot or baking something sweet for those you love.

If you make either of these recipes, I’d love to see them! Tag @megsscottishkitchen on Instagram or Facebook and share your cosy autumn creations.

🍂 Ready to fall back in love with seasonal cooking?

• Explore more autumn recipes on megsscottishkitchen.com

• Book a Demo & Dine class or discover how your Thermomix can make hearty dishes simpler and faster

• Or order from our seasonal meal delivery menu to bring the flavours of autumn straight to your door.