Sinjin » Lair » Carotene

Carotene

(#81138470)
Level 1 Bunny
Click or tap to view this dragon in Scenic Mode, which will remove interface elements. For dragons with a Scene assigned, the background artwork will display at full opacity.

Bitty

Ultramel Amphithere
Click or tap to share this dragon.
Click or tap to view this dragon in Predict Morphology.
Energy: 34/50
This dragon’s natural inborn element is Light.
Female Mirror
Expand the dragon details section.
Collapse the dragon details section.

Personal Style

Apparel

Bun-Bun
Advisor Rings
Marva's Invisibility Cloak

Skin

Scene

Scene: Serpent Shrine

Measurements

Length
6.19 m
Wingspan
5.5 m
Weight
482.62 kg

Genetics

Primary Gene
Carrot
Poison
Carrot
Poison
Secondary Gene
Carrot
Toxin
Carrot
Toxin
Tertiary Gene
Saffron
Sparkle
Saffron
Sparkle

Hatchday

Hatchday
Sep 30, 2022
(1 year)

Breed

Breed
Adult
Mirror

Eye Type

Eye Type
Light
Common
Level 5 Mirror
EXP: 1314 / 5545
Scratch
Shred
STR
7
AGI
6
DEF
8
QCK
5
INT
5
VIT
8
MND
6

Lineage

Parents

Offspring

  • none

Biography

To Try...

SAFFRON CARROT SOUP:
  • 1/4 cup olive or vegetable oil
  • 1 medium onion thinly sliced or finely diced
  • kosher salt
  • pinch saffron, about 10 threads
  • 1.5 lbs carrots, peeled and cut into 1/2-inch chunks
  • 1/2 cup sliced almonds
  • 1 1/2 teaspoons white wine or white balsamic vinegar

INSTRUCTIONS
  1. Heat a large pot over high heat. Add the oil and the onion, 1/2 teaspoon salt, and the saffron. Stir, lower the heat, and cover the pot. Check and stir after a few minutes, letting water from the lid drip back into the pot to keep things steamy. Lower the heat if there is any browning going on, re-cover, and cook like this, stirring occasionally, until very tender, about 15 minutes.
  2. Meanwhile, toast the almonds in a large skillet over medium heat, watching the entire time, until golden brown, about 7 to 10 minutes.
  3. Add the carrots, toasted almonds, another 1/2 teaspoon salt and enough water to cover the carrots by about an inch. You can always thin the soup later if it’s too thick, so add just enough water to allow the carrots to bob around a bit.
  4. Bring to a boil over high heat, then lower to an easy simmer, stirring occasionally to prevent sticking. Cook until the carrots are very tender, about 30 minutes—you should be able spoon crush a carrot chunk against the side of the pot.
  5. Let the soup cool briefly, stir in the vinegar, then purée in batches either in a blender or food processor. Alternatively, use an immersion blender and purée until smooth.
  6. Taste and adjust the soup for salt and acidity. Adjust the texture with water—it should be pleasantly thick, but with flow. A spoon should leave no enduring sign of its passing, and remember that the soup will thicken as it cools.

or

CARROT SAFFRON SOUP:
  • 2 pounds carrots
  • 3 stalks celery
  • 1 large yam or sweet potato
  • 1½ cups chopped yellow onion
  • 9 cups vegetable stock or water
  • 1 teaspoon saffron threads, crushed
  • 4 sprigs parsley
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of cayenne

INSTRUCTIONS
  1. Trim and discard ends from the carrots, then peel the carrots and cut them into 1-inch pieces. Trim and discard ends and the strings from the celery, then cut them into 1-inch pieces as well. Peel and dice the sweet potato.
  2. Place all of the chopped vegetables along with the stock or water in a 4-quart saucepan. Cover and bring to a boil. Add the saffron, parsley, salt, pepper and cayenne. Reduce to a simmer and continue to cook, stirring occasionally, until the carrots are very tender, about 1 ¼ hours. Remove from the heat and cool.
  3. Strain the solids from the soup, reserving the cooking liquid. In a food processor or blender, puree the strained vegetables cooked vegetables to a very smooth consistency.
  4. Return the cooking liquid to the saucepan and bring to a boil. Cook briskly until it has reduced to about 6 cups. Whisk the pureed vegetables into the broth and warm thoroughly. Taste and adjust the seasonings. Serve piping hot.
  5. The soup may be prepared up to 5 days in advance if refrigerated in an airtight container. It also freezes well for up to a month.
If you feel that this content violates our Rules & Policies, or Terms of Use, you can send a report to our Flight Rising support team using this window.

Please keep in mind that for player privacy reasons, we will not personally respond to you for this report, but it will be sent to us for review.
0/1000

Click or tap a food type to individually feed this dragon only. The other dragons in your lair will not have their energy replenished.

This dragon doesn't eat Insects.
Feed this dragon Meat.
Feed this dragon Seafood.
This dragon doesn't eat Plants.
You can share this dragon on the forums by either copying the browser URL manually, or using bbcode!
URL:
Widget:
Copy this Widget to the clipboard.

Exalting Carotene to the service of the Windsinger will remove them from your lair forever. They will leave behind a small sum of riches that they have accumulated. This action is irreversible.

Do you wish to continue?

  • Names must be longer than 2 characters.
  • Names must be no longer than 16 characters.
  • Names can only contain letters.
  • Names must be no longer than 16 characters.
  • Names can only contain letters.