Recipes with carrots
3,563 recipes
Mad Alice's Wild Rice Soup
Creamy wild rice soup with mushrooms, chicken broth, and a splash of wine, finished in the oven and topped with slivered almonds and grated carrots.
Lentil & Pea Veggie Burgers
Hearty homemade veggie burgers packed with protein-rich lentils, green peas, and grated carrots. Pan-fried until golden and crispy on the outside, tender within.
Ramp Soup
Appalachian ramp soup: wild leeks simmered with beef, potatoes, carrots, and celery, finished with butter-fried ramps for a pungent, garlicky spring broth.
Garlic Lover's Lentil Soup
Garlic lover's lentil soup: a quarter cup of garlic anchors this pressure cooker lentil soup with leeks, mushrooms, roasted red peppers, and balsamic. Vegan, high fiber.
Loaded Vegetable, Mushroom & Barley Soup
Mushroom and barley soup made in the pressure cooker, loaded with carrots, celery, leeks and two kinds of mushrooms. Chewy pearl barley and a bright dill finish make this a hearty, meatless one-pot bowl.
Cozy Lentil & Brown Rice Soup
Cozy lentil and brown rice soup with diced tomatoes, carrots, garlic, and Italian herbs simmered into a thick, hearty one-pot meal. Gluten-free, low-fat comfort that gets better the next day.
Carrot & Raisin Cheesecake
Carrot and raisin cheesecake on a cinnamon graham cracker crust, spiced with nutmeg and ginger, topped with an orange cream cheese frosting. Carrot cake meets cheesecake in one showstopping dessert.
Minestrone Soup (Delux)
Hearty minestrone soup slow-simmered with kidney beans, cabbage, zucchini, leeks, and crushed tomatoes in vegetable broth. A big-batch Italian vegetable soup with macaroni.
Carrot-Tofu Quiche
Carrot tofu quiche with steamed carrots blended into a dill-scented tofu cream, poured into a whole wheat crust and baked with sesame seeds on top. A dairy-free, egg-free vegan main dish.
Lentil-Pasta Soup
Lentil pasta soup with orzo, Italian green beans, tomatoes, and four dried herbs in a chicken broth base. A hearty one-pot soup finished with vinegar and croutons.
Soba Noodle Salad With Vegetables & Tofu
Another great vegetarian recipe, people sometimes think maybe vegetarian foods are tastless, it is not real, they are yummy too.
Sauerbraten Ala Brigitte
German sauerbraten marinated 3 days in red wine and buttermilk with bay leaf and peppercorns, then braised with bacon, tomato paste, and rye bread until fork-tender.
Scotch Broth Lamb
Traditional Scottish lamb and barley soup simmered with turnip, carrots, and celery. Bone-in lamb builds a rich broth while pearl barley adds hearty body.
Oriental Meatball Salad
Asian-inspired meatball salad with pan-fried beef meatballs, pineapple chunks, and crisp vegetables tossed in a sweet-and-sour sauce made with soy, vinegar, and white wine. Served chilled over shredded lettuce.
Spinach & Potato Frittata
Baked spinach and potato frittata with hash browns, shredded carrot, red pepper, and fresh basil. A hearty 8-egg brunch casserole that feeds six and slices like a savory egg pie.
Citrus Grain Salad
Citrus grain salad with brown rice, fresh oranges, raisins, carrots, and parsley in a lemon-orange vinaigrette. Vegan, no-cook assembly, and served cold on lettuce.
Creamy wild rice soup with mushrooms, chicken broth, and a splash of wine, finished in the oven and topped with slivered almonds and grated carrots.
Hearty homemade veggie burgers packed with protein-rich lentils, green peas, and grated carrots. Pan-fried until golden and crispy on the outside, tender within.
Appalachian ramp soup: wild leeks simmered with beef, potatoes, carrots, and celery, finished with butter-fried ramps for a pungent, garlicky spring broth.
Garlic lover's lentil soup: a quarter cup of garlic anchors this pressure cooker lentil soup with leeks, mushrooms, roasted red peppers, and balsamic. Vegan, high fiber.
Mushroom and barley soup made in the pressure cooker, loaded with carrots, celery, leeks and two kinds of mushrooms. Chewy pearl barley and a bright dill finish make this a hearty, meatless one-pot bowl.
Cozy lentil and brown rice soup with diced tomatoes, carrots, garlic, and Italian herbs simmered into a thick, hearty one-pot meal. Gluten-free, low-fat comfort that gets better the next day.
Carrot and raisin cheesecake on a cinnamon graham cracker crust, spiced with nutmeg and ginger, topped with an orange cream cheese frosting. Carrot cake meets cheesecake in one showstopping dessert.
Hearty minestrone soup slow-simmered with kidney beans, cabbage, zucchini, leeks, and crushed tomatoes in vegetable broth. A big-batch Italian vegetable soup with macaroni.
Carrot tofu quiche with steamed carrots blended into a dill-scented tofu cream, poured into a whole wheat crust and baked with sesame seeds on top. A dairy-free, egg-free vegan main dish.
Lentil pasta soup with orzo, Italian green beans, tomatoes, and four dried herbs in a chicken broth base. A hearty one-pot soup finished with vinegar and croutons.
Another great vegetarian recipe, people sometimes think maybe vegetarian foods are tastless, it is not real, they are yummy too.
German sauerbraten marinated 3 days in red wine and buttermilk with bay leaf and peppercorns, then braised with bacon, tomato paste, and rye bread until fork-tender.
Traditional Scottish lamb and barley soup simmered with turnip, carrots, and celery. Bone-in lamb builds a rich broth while pearl barley adds hearty body.
Asian-inspired meatball salad with pan-fried beef meatballs, pineapple chunks, and crisp vegetables tossed in a sweet-and-sour sauce made with soy, vinegar, and white wine. Served chilled over shredded lettuce.
Baked spinach and potato frittata with hash browns, shredded carrot, red pepper, and fresh basil. A hearty 8-egg brunch casserole that feeds six and slices like a savory egg pie.
Citrus grain salad with brown rice, fresh oranges, raisins, carrots, and parsley in a lemon-orange vinaigrette. Vegan, no-cook assembly, and served cold on lettuce.
