Sun Oven® Baked Carrots

solar baked carrots

Have you ever tried baking carrots? Baked in the Sun Oven® they are tender and juicy.


6-8 carrots scrubbed and cut into chunks

1/2 tsp sea salt

1/2 cup water


2 Tbs honey

1 Tbs fresh mint leaves, chopped


Pre-heat Sun Oven® to 300ºF

Wash carrots and cut into chunks of similar thickness. Sprinkle with sea salt and add 1/2 cup water. Bake 45 minutes or until tender. 

Drizzle with honey and toss with mint leaves for a refreshing flavor.

Serves 4-6

Roasted Carrot Soup

Roasted Carrot Soup

Roasted the vegetables in the sun before adding the broth gives this soup it’s delicious flavor. I used rainbow carrots because that’s what was in my vegetable box this week. Regular orange ones work just as well, if not better.

Sun Roasted Carrot Soup


2 tablespoons coconut oil or butter

1 onion, chopped

1 leek, white and pale green parts only, chopped

1 pound carrots, peeled and chopped

2 cloves garlic, minced

1 teaspoon fresh thyme, chopped

1/2 teaspoon fennel seeds

3 cups vegetable broth, hot or at room temperature

salt and pepper to taste

Additional chopped thyme for serving


Set Sun out to preheat.

In a large pot, melt the coconut oil or butter over medium heat. Add the onion, leek, carrots, garlic, thyme, and fennel seeds; stir to combine. Cover and transfer to the Sun Oven. Cook until the vegetables begin to soften, about 30 minutes. Stir in the broth and continue cooking in the Sun Oven until the vegetables are very tender, about 30 minutes if using hot broth or 1 hour if at room temperature. Use an immersion blender to puree the soup in the pot. Season to taste with salt and pepper. Ladle into bowls and sprinkle thyme on each serving.

Makes 4 servings.

Moroccan Style Sun Braised Carrots

Moroccan Carrots

You’ll never serve boring steamed carrots again once you taste these, and they’re just as easy to make.

Solar Braised Moroccan Carrots

1 pound carrots, peeled and sliced into rounds

4 tablespoons maple syrup

2 tablespoons water

2 tablespoons orange juice

1/4 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon cumin


Set Sun Oven out to preheat.

Combine all the ingredients in a pot. Cover and cook until the carrots are soft but not mushy, 30 to 45 minutes. Serve with juices.

Makes 4 servings.

Solar Braised Carrots

Honey Carrots

This colorful side dish can be tossed together in no time and is a good way to make use of any excess carrots you might have on hand. Let the carrots cook in the Sun Oven as long as possible. The slow, gentle solar heat brings out all their flavor and sweetness.

Sun Braised Carrots with Honey


4 tablespoons unsalted butter

1 tablespoon honey

1 pound carrots, peeled and cut into rounds


chopped fresh flat-leaf parsley


Set Sun Oven out to preheat.

In a medium pot, melt the butter over low heat. Remove from heat and stir in the honey. Add the carrots, tossing to coat. Season with salt, cover and cook in the Sun Oven until the carrots are very tender, 1 1/2 to 2 hours. Sprinkle with parsley just before serving.

Makes 4 servings.

A Simple Solar Side Dish

Solar braised carrots go great with grilled chicken or fish. For extra flavor, toss them with drained capers or chopped black olives when they come out of the Sun Oven.

Garlicky Sun Oven Braised Carrots


2 tablespoons olive oil

12 carrots, peeled and sliced

12 cloves garlic, sliced

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper


Set Sun Oven out to preheat.

Toss all the ingredients in a dark, light-weight pot. Cover and place in Sun Oven. Cook until the carrots are tender, 30 to 45 minutes. Adjust for salt and serve.


Curried Solar Soup

Colorful carrot soup is a great way to start a meal.

Sun Oven Curried Carrot Soup


2 tablespoons unsalted butter

1 medium onion, chopped

1/4 cup dry white wine

1 1/2 pounds carrots, peeled, halved lengthwise, and thinly sliced

Read more »

Sun, Fennel, and Carrots

The flavors and colors of fennel and carrots blend beautifully in this solar baked gratin. Don’t worry about slicing the fennel perfectly, use the pretty slices for the top layer and the less than perfect ones for the bottom.

Sun Oven Fennel and Carrot Gratin


4 medium fennel bulbs, ends trimmed

1 pound carrots, peeled

2 tablespoons olive oil, divided

1 teaspoon salt, divided

1 tablespoon fresh thyme, divided

3 tablespoons freshly grated Parmesan cheese, divided


Set Sun Oven out to preheat. Spray a 11 x 8 x 2-inch baking dish with cooking spray, set aside.

Slice the fennel vertically into 1/3-inch-thich slices; place in a single layer on a foil lined baking sheet. Drizzle with 1 tablespoon of the oil and season with 1/2 teaspoon of the salt; set aside. Slice the carrots on a diagonal into long 1/4-inch-thick slices; place in a bowl and toss with the remaining olive oil and salt.

Spread out 1/2 of the fennel in a single layer in the prepared baking dish. Sprinkle with 1 teaspoon of the thyme and 1 tablespoon of the cheese. Layer all the carrots over the fennel; sprinkle with 1 teaspoon thyme and 1 tablespoon cheese. Layer the remaining fennel slices over the carrots, top with the remaining thyme and cheese. Cover the baking dish with tin foil and a tea towel. Bake in the Sun Oven until vegetables are tender, 40 minutes to 1 hour.

Makes 8 servings.


Solar Soup’s On

I usually get the solar cooked part of this, and most other soups, done in the morning when I’m sure there will be enough sunlight. At dinnertime all I have to do is gently heat it up and stir in any last minute seasonings.

Curried Solar Carrot Soup


1 tablespoon olive oil

1 leek, white and light green parts only, chopped

2 teaspoons curry powder

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Squeezing in a Side Dish

No meal is complete without at least one side dish. Luckily, even when you’re using a large roasting pan, there’s almost always enough room in the Sun Oven to squeeze in some veggies. These roasted carrots are the perfect accompaniment to the Chicken Masala recipe in a previous post.

Roasted Carrots


4 medium carrots

2 tablespoons olive oil

1 teaspoon cumin seeds

1/2 teaspoon kosher salt


Spread carrots out on a small (toaster-oven sized) rimmed baking sheet. Toss with oil, cumin seeds and salt. Roast, uncovered, in Sun Oven until soft, 30 to 45 minutes.


Solar Soup for a Cold Evening

It’s been over ten years since we’ve had to set our clock back. Arizona does not observe Daylight Saving Time. I did enjoy the extra hour of sleep on Sunday morning, but it’s going to take me a while to get used to it getting dark so early. To top things off a cold front moved in over the weekend. That put me in the mood for some nice solar soup.

I adapted this recipe from one on I substituted olive oil for the butter and vegetable broth for the chicken broth to make it vegan.

Solar Carrot Soup with Star Anise


1 tablespoon olive oil

1 onion chopped

3 fresh thyme sprigs

Read more »

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