Recipes with carrots

Fava bean and tiny pasta salad with blanched carrots, chives, and a red wine vinegar-basil dressing. A light, marinated vegan side served at room temperature.

Corn vegetable medley with broccoli, cauliflower, and carrots simmered in golden corn soup and milk, then finished with melted cheddar. A creamy, cheesy vegetable side dish.

Fresh corn bisque with turmeric, aromatic vegetables, and green onion garnish. A dairy-free, vegan-friendly soup that works hot or chilled. Ready in 25 minutes.

Creamy garlic soup pureed with potatoes, carrots, celery, and two whole bulbs of garlic. A vegan, no-cream soup where potatoes provide the silky body and garlic brings bold flavor.

Spicy ginger sauce for cold pasta or rice with sesame oil, rice vinegar, soy sauce, chile oil, fresh ginger, and crunchy vegetables. A no-cook Asian-style dressing ready in 15 minutes.

Creamy carrot-orange soup pureed with fresh orange juice, tomato paste, honey, and rice for body, topped with toasted cashews. A velvety blended soup with bright citrus flavor.

Fettuccine and Vegetables in a Garlic-Mint Sauce recipe

Roasted turkey with fresh sage leaves tucked under the skin and rosemary, stuffed with aromatic vegetables. A low-fat, herb-forward holiday bird with minimal seasoning and maximum flavor.

Pressure cooker chicken stock simmers browned chicken carcasses with carrots, celery, onion, and a bundle of herbs into a deep, golden broth in 45 minutes. Browning and deglazing build all-day flavor, fast.

Gingered carrot soup with cumin, fennel, cinnamon, and allspice for a Middle Eastern-leaning spice profile, brightened with lemon juice. Pureed smooth and finished with a swirl of yogurt.

Bring your garden into your kitchen with this low-fat, delicious pizza your kids will love!

Potato and rice soup builds a savory Italian-style broth with diced potatoes, shredded carrots, tomato paste, and arborio rice, finished with grated Parmesan and black pepper.

Daube De Boeufs Aux Champignons Et a L'Orange recipe

Broccoli and feta cheese pie with carrots and red pepper in a light egg custard made with evaporated skim milk. A colorful vegetable pie that's lower in fat than traditional quiche.

Quick pork and peanut stir-fry with ginger-marinated pork strips, onion, carrot, zucchini, and roasted peanuts in a lite soy and vinegar sauce. A weeknight dinner for two in 30 minutes.

Pan-seared lamb noisettes served on artichoke hearts with a tarragon-infused lamb jus and julienned root vegetables. An elegant French-inspired main course.