574 vegetable carrot recipes

Roasted julienne carrots and potatoes with zucchini, yellow squash, and onion glazed in orange marmalade. Finished with a sprinkle of sesame seeds for crunch.

A creamy and colorful soup that is perfect for a chilly Autumn day. Best served with a slice of bread or crackers.

Super easy peasy and pucker baked carrots. This recipe is close to the one that Jamie Oliver prepared in Season 2 of his Naked Chef show, I think the episode was "A bun in the oven".

Cheddar carrot soup with sweet mashed carrots, sharp cheddar, milk, and a dash of cayenne. Velvety, vibrant orange, and ready in 30 minutes for an easy weeknight starter.

Three-vegetable kimchi: napa and green cabbage with carrots, scallions, and bell pepper fermented with a heavy garlic-red pepper-paprika paste. Big-batch Korean pickle, ferments 2-3 days at room temperature.

German bacon potato soup slow-cooks bacon, potatoes, leeks, cabbage, and carrots in beef broth scented with caraway and nutmeg, then thickens with mashed potato and sour cream. Hearty Bavarian comfort.

Tired of eating your baby carrots raw? Try this roasted Moroccan spiced carrots. Serve it as a side dish, or a healthy yet tasty snack.

An easy and tasty classic Chinese dish. Slice potato, carrots and bell pepper into matchsticks, quickly stir-fry with a Chinese sweet-sour sauce. Serve with steamed rice.

Very tasty way to prepare my favorite veggie! Loved the nutmeg and ginger flavor, and the orange juice was very subtle (I used fresh squeezed).

Turnips and carrots are cooked in the pan and glazed with lemon, thyme and brown sugar. A quick and tasty side dish.

It's an easy way to make a simply tasty yet refreshing carrot slaw.

The soup was creamy yet slightly chunky, which was the kind of texture I love. Served it with some homemade croutons, absolutely delicious.

A quick and easy technique for delivering slow-roasted caramelized goodness from the stove-top.

Hearty winter borscht-style soup loaded with pearl barley, lima beans, split peas, lentils, mushrooms, turnips, and carrots in a savory miso-tamari broth. A meat-free, slow-simmered vegan one-pot.

Lemon asparagus and carrots steamed crisp-tender, chilled, then finished with bright lemon juice and lemon pepper. A clean, vegan side that lets the vegetables stay the star.

Recipe taken from "The Eat-to-Live Diet" by Dr Joel Fuhrman. Packed full of vegetables and thickened with cashews.