Recipes with carrots

Poached cod in a fragrant saffron broth with leeks, bell pepper, and tomato. A light, low-sodium fish dinner built on a slow-simmered vegetable stock with rich golden color and delicate flavor.

A silky blended soup of brown rice, fresh asparagus, and aromatic vegetables in chicken broth, brightened with soy sauce, parsley, and a dash of hot pepper sauce. Light, clean, and spring-ready.

Golden pan-fried tempeh stir-fried with carrots, garlic, chilies, and oyster sauce, finished with fresh basil. A quick, protein-packed Thai vegetarian dinner ready in 25 minutes.

Slow cooker beef stew loaded with potatoes, carrots, mushrooms, and tender chuck roast simmered in red wine broth. Set it and forget it for a soul-warming supper that feeds a crowd.

Peppery Portuguese-style pasta with a chunky vegetable sauce of tomatoes, leeks, carrots, and French beans spiked with hot chili sauce over spaghetti.

Oven beef stew braised in red wine and cream of celery soup with potatoes, carrots, and broccoli. A hands-off Dutch oven dinner that practically cooks itself.

Layered lasagna torte baked in a springform pan with ricotta, fontina, fresh spinach, and a homemade tomato-basil sauce with shredded carrots. A stunning round lasagna you slice like a cake.

Pounded chicken breasts stuffed with mushrooms, carrots, and tomato, rolled into medallions, and simmered in a light lemon-thyme sauce. Low-calorie and elegant.

A hearty soup made with succulent beef, potatoes, corn and stewed tomatoes.

Hearty vegetarian lima bean stew with fresh fennel, mushrooms, and white wine creates a rustic Mediterranean one-pot meal.

Jumbo pasta shells stuffed with seasoned ground turkey, carrot, and Parmesan in a red wine tomato sauce, baked until bubbly. A lighter Italian-style stuffed shell that's packed with flavor in every bite.

Hearty vegetable soup with leeks, cabbage, potatoes, carrots, and tomatoes simmered in vegetable stock with fresh thyme and rosemary. Vegan and comforting.

Thick, creamy Argentinean chicken stew loaded with chunky potatoes, carrots, and corn on the cob. Roasted chicken and a silky egg-cream finish make this South American comfort food unforgettable.

Homemade soy quarter-pounder veggie burgers with cooked soybeans, tofu, wheat germ, carrots, and garlic. Baked or broiled and ready in 30 minutes.

Angel hair pasta stir-fry with toasted walnuts, snow peas, mushrooms, and a soy sauce glaze with red pepper flakes. A quick vegetarian weeknight dinner.

Molded vegetable salad sets crunchy cabbage, carrots, and celery in tangy orange diet gelatin with celery seed. A retro low-calorie potluck classic.