Recipes with carrots
3,563 recipes
Instant Irish Cream of Potato Soup
Creamy Irish potato soup made dairy-free with soy milk and thickened with instant potato flakes. Loaded with carrots, onions, and fresh dill in just 30 minutes.
Pot Roast - CrockPot
A succulent pot roast that is simmered to perfection with the help of your old friend, the crockpot.
Fabulous Pasta E Fagioli
Pasta e fagioli the proper Italian way: dried red kidney beans slow-baked with sage and garlic, then simmered with pancetta and a sofrito of carrot, celery, and onion. Half the beans get pureed for that signature silky, stew-thick body.
Creamy Turkey Soup
Thick and warming turkey soup with a buttery roux base, carrots, peas, and herbs like thyme and savory. The best way to turn leftover turkey into a from-scratch comfort bowl.
Favorite Lentil Soup
Lentil soup simmered with tomatoes, carrots, marjoram, and thyme, finished with dry white wine and topped with grated cheddar. A hearty, high-fiber one-pot meal.
Fettuccine with Creamy Squash Sauce
Vegan fettuccine with a creamy butternut squash sauce made from blended steamed squash, soy milk, and sauteed vegetables with rosemary, savory, basil, and garlic. Dairy-free and rich.
Vegiburgers in Pita Bread
Veggie burgers in pita bread are homemade grain patties of barley, lentils, and rice with carrots, onion, and sunflower seeds, pan-fried golden and stuffed into warm pita pockets with lettuce and tomato.
Bulgur & Walnut Loaf
Vegetarian bulgur and walnut loaf packs nutty grains, mushrooms, mashed carrots, and toasted walnuts into a sliceable savory loaf. A hearty meatless main with deep umami from tamari and a tender, nubby texture.
Brown Rice Pilaf
Brown rice pilaf with mushrooms, shredded carrots, marjoram, and green onions cooked in chicken broth. A light, low-calorie side dish ready in under 20 minutes.
Oriental Vegetable Salad
Asian vegetable salad with pineapple, snow peas, carrots, red bell peppers, and watercress in a pineapple-ginger-soy sesame dressing. A light, colorful make-ahead side for barbecues and potlucks.
Diabetic Cottage Cheese Vegetable Casserole
Diabetic-friendly cottage cheese vegetable casserole with egg noodles, carrots, mushrooms, basil, and thyme. A low-fat, high-protein noodle bake using 1% cottage cheese and skim milk.
Fresno Smoked Sausage & Lentil Gumbo
Smoked sausage and lentil gumbo with a dark roux, celery, onion, carrots, and cayenne. A hearty, protein-packed Cajun-style soup where lentils stand in for okra with rich, smoky depth.
Red Kidney Bean Stew
Vegetarian red kidney bean stew loaded with mushrooms, tomatoes, red pepper, leeks, carrots, and celery with a touch of paprika. A hearty one-pot meal in 40 minutes.
Carrot Bran Muffins
Carrots give the healthy benefit and add the moisture to muffins, these muffins come out delicious and moist!
Carrot & Honey Cake
Whole wheat carrot cake sweetened with honey instead of sugar, spiced with cinnamon, and baked into a moist, dense sheet cake. A healthier spin on the classic.
Freezer Pickles
Freezer pickles preserve cucumbers, celery, bell peppers, cauliflower, and carrots in a sweet vinegar brine. No-cook, no-can pickling method that yields ready-to-eat sweet pickled vegetables. Makes 8 quarts.
Creamy Irish potato soup made dairy-free with soy milk and thickened with instant potato flakes. Loaded with carrots, onions, and fresh dill in just 30 minutes.
A succulent pot roast that is simmered to perfection with the help of your old friend, the crockpot.
Pasta e fagioli the proper Italian way: dried red kidney beans slow-baked with sage and garlic, then simmered with pancetta and a sofrito of carrot, celery, and onion. Half the beans get pureed for that signature silky, stew-thick body.
Thick and warming turkey soup with a buttery roux base, carrots, peas, and herbs like thyme and savory. The best way to turn leftover turkey into a from-scratch comfort bowl.
Lentil soup simmered with tomatoes, carrots, marjoram, and thyme, finished with dry white wine and topped with grated cheddar. A hearty, high-fiber one-pot meal.
Vegan fettuccine with a creamy butternut squash sauce made from blended steamed squash, soy milk, and sauteed vegetables with rosemary, savory, basil, and garlic. Dairy-free and rich.
Veggie burgers in pita bread are homemade grain patties of barley, lentils, and rice with carrots, onion, and sunflower seeds, pan-fried golden and stuffed into warm pita pockets with lettuce and tomato.
Vegetarian bulgur and walnut loaf packs nutty grains, mushrooms, mashed carrots, and toasted walnuts into a sliceable savory loaf. A hearty meatless main with deep umami from tamari and a tender, nubby texture.
Brown rice pilaf with mushrooms, shredded carrots, marjoram, and green onions cooked in chicken broth. A light, low-calorie side dish ready in under 20 minutes.
Asian vegetable salad with pineapple, snow peas, carrots, red bell peppers, and watercress in a pineapple-ginger-soy sesame dressing. A light, colorful make-ahead side for barbecues and potlucks.
Diabetic-friendly cottage cheese vegetable casserole with egg noodles, carrots, mushrooms, basil, and thyme. A low-fat, high-protein noodle bake using 1% cottage cheese and skim milk.
Smoked sausage and lentil gumbo with a dark roux, celery, onion, carrots, and cayenne. A hearty, protein-packed Cajun-style soup where lentils stand in for okra with rich, smoky depth.
Vegetarian red kidney bean stew loaded with mushrooms, tomatoes, red pepper, leeks, carrots, and celery with a touch of paprika. A hearty one-pot meal in 40 minutes.
Carrots give the healthy benefit and add the moisture to muffins, these muffins come out delicious and moist!
Whole wheat carrot cake sweetened with honey instead of sugar, spiced with cinnamon, and baked into a moist, dense sheet cake. A healthier spin on the classic.
Freezer pickles preserve cucumbers, celery, bell peppers, cauliflower, and carrots in a sweet vinegar brine. No-cook, no-can pickling method that yields ready-to-eat sweet pickled vegetables. Makes 8 quarts.
