Recipes with carrots
3,563 recipes
Spinach-Squash Crockpot Soup
Become a fan of the two vegetables with this simple crockpot recipe that will you introduce you a new and exciting flavor.
Fabulous Low Fat, High Carb Soup
A healthy and tasty soup made with ground turkey, spaghetti sauce and cauliflower florets.
Crunchy Cherry Tomato Salad with Carrots & Celery
Crunchy make-ahead salad with halved cherry tomatoes, baby carrots, celery, and fresh basil in a sweet cider vinegar dressing. Gets better the longer it sits in the fridge.
Saddle of Rabbit with Leeks & Rosemary
Wine-marinated rabbit saddle roasted with vegetables and served over julienned leeks with rosemary-tomato butter sauce. This San Francisco masterchef recipe transforms wild game into restaurant-worthy sophistication.
Thick 'N Chicken Soup
A thick, belly-warming chicken soup loaded with pearl barley, lentils, and tomatoes, seasoned with Adobo and Sazon for a Latin-inspired twist. Feeds six in under an hour.
Borsht - Cabbage-Beet Soup
Beef bones simmer with beets, cabbage, and carrots in a tangy tomato broth sweetened with garlic and lemon juice, creating a hearty Russian-Jewish soup that's rich, sweet, and sour in every spoonful.
Calico Squash Casserole
Southern-style squash casserole with tender yellow squash, zucchini, crunchy water chestnuts, and a buttery herb stuffing topping. A church supper classic that never goes out of style.
Hearty Burgundy Meatballs
Beef meatballs braised in Burgundy wine with mushrooms, pearl onions, and carrots. A one-skillet French-inspired dinner that's ready in 45 minutes.
Bean Soup with Ham & Veggies
Old-fashioned navy bean soup with smoky ham, celery, carrots, onion, and thyme simmered low and slow into a thick, satisfying pot. Pantry-friendly comfort that thrives on cold winter nights.
Emily's Bean Soup
Emily's bean soup simmers seven dried beans and lentils with a meaty ham bone, tomatoes, and vegetables into a thick hearty pot. Old-fashioned cold-weather comfort.
Polynesian Chicken
Polynesian chicken tosses tender chicken with pineapple, snow peas, water chestnuts, and carrots in a sweet-and-sour sauce built from the pineapple juice. A light, colorful, takeout-style dinner over rice in about 30 minutes.
Boston Chowder
Boston chowder with fish and clams, potatoes, carrot, onion, and milk. A light, simple New England-style seafood chowder finished with fresh savory and thyme.
Baked Tilapia with Whole Spices
Baked whole tilapia roasted over ginger, scallion, and whole star anise, allspice, and peppercorns. The aromatic bed steams the fish as it bakes, then strains into a wine-butter pan sauce.
Spring Rolls (Chinese)
Chinese spring rolls with ground pork, cabbage, bean sprouts, and bamboo shoots in crisp fried egg roll wrappers. A classic takeout starter you can pull off at home.
Blue Cheese Soup
Creamy blue cheese soup with cheddar, white wine, and a mirepoix base thickened with flour and cornstarch. Rich, velvety, and ready in 30 minutes.
Juniper Marinated Medallions of Caribou Fillet
Juniper Marinated Medallions of Caribou Fillet recipe
Become a fan of the two vegetables with this simple crockpot recipe that will you introduce you a new and exciting flavor.
A healthy and tasty soup made with ground turkey, spaghetti sauce and cauliflower florets.
Crunchy make-ahead salad with halved cherry tomatoes, baby carrots, celery, and fresh basil in a sweet cider vinegar dressing. Gets better the longer it sits in the fridge.
Wine-marinated rabbit saddle roasted with vegetables and served over julienned leeks with rosemary-tomato butter sauce. This San Francisco masterchef recipe transforms wild game into restaurant-worthy sophistication.
A thick, belly-warming chicken soup loaded with pearl barley, lentils, and tomatoes, seasoned with Adobo and Sazon for a Latin-inspired twist. Feeds six in under an hour.
Beef bones simmer with beets, cabbage, and carrots in a tangy tomato broth sweetened with garlic and lemon juice, creating a hearty Russian-Jewish soup that's rich, sweet, and sour in every spoonful.
Southern-style squash casserole with tender yellow squash, zucchini, crunchy water chestnuts, and a buttery herb stuffing topping. A church supper classic that never goes out of style.
Beef meatballs braised in Burgundy wine with mushrooms, pearl onions, and carrots. A one-skillet French-inspired dinner that's ready in 45 minutes.
Old-fashioned navy bean soup with smoky ham, celery, carrots, onion, and thyme simmered low and slow into a thick, satisfying pot. Pantry-friendly comfort that thrives on cold winter nights.
Emily's bean soup simmers seven dried beans and lentils with a meaty ham bone, tomatoes, and vegetables into a thick hearty pot. Old-fashioned cold-weather comfort.
Polynesian chicken tosses tender chicken with pineapple, snow peas, water chestnuts, and carrots in a sweet-and-sour sauce built from the pineapple juice. A light, colorful, takeout-style dinner over rice in about 30 minutes.
Boston chowder with fish and clams, potatoes, carrot, onion, and milk. A light, simple New England-style seafood chowder finished with fresh savory and thyme.
Baked whole tilapia roasted over ginger, scallion, and whole star anise, allspice, and peppercorns. The aromatic bed steams the fish as it bakes, then strains into a wine-butter pan sauce.
Chinese spring rolls with ground pork, cabbage, bean sprouts, and bamboo shoots in crisp fried egg roll wrappers. A classic takeout starter you can pull off at home.
Creamy blue cheese soup with cheddar, white wine, and a mirepoix base thickened with flour and cornstarch. Rich, velvety, and ready in 30 minutes.
Juniper Marinated Medallions of Caribou Fillet recipe
