Recipes with carrots

Spiced black beans with cumin, coriander, ginger, and fresh green chili, cooked dry-curry style with bell peppers, carrots, peanuts, and orange slices. A vegan main with bold flavor.

Homemade beef bouillon simmered for six hours from beef shank, soup bones, cloves, and root vegetables. Strained and reduced to a rich, clear broth.

Mushroom vegetable barley soup with a full pound of fresh mushrooms, carrots, celery, and pearl barley simmered in chicken broth with thyme and nutmeg.

Trout fillets poached in court bouillon and served with a beurre blanc style herb butter sauce of chives, parsley, tarragon, and lemon.

Five-day beans: a slow-cook project where dried limas soak, simmer with aromatics, rest, and finish under a crusty cream and breadcrumb topping. Bean heaven for patient cooks.

Carrot and apple soup with marjoram: a silky pureed soup built on slow-softened carrots, apples, and onions, finished with fragrant marjoram. Naturally sweet, dairy-free, and ready for a crusty bread dunk.

Carrot orange cilantro soup blended silky smooth with fresh orange juice, zest, and vegetable stock. A vibrant, vegan puréed soup with bright citrus and herbal notes.

Quick steak and vegetable soup with seared sirloin, potatoes, carrots, and peas in beef broth with balsamic vinegar. A hearty weeknight soup ready in 35 minutes.

I added different kinds of vegetables that I had, and it tasted great.

Slow cooker shredded beef for tortillas made with round steak, garlic, lime juice, and marjoram. Fork-tender after 8 hours on low with just 10 minutes of prep.

Chicken in corn cream sauce layered in a baking dish with Parmesan, nutmeg, and heavy cream, then broiled golden. A from-scratch roux-based casserole with broth-poached chicken.

Braised root vegetables served chilled with a reduced cooking-liquid vinaigrette. Carrots, leeks, turnips, and parsnips dressed in dill and coriander.

Vegetarian beans bourguignonne with pinto beans, red wine, mushrooms, and root vegetables in a thyme-scented tomato broth. A meatless spin on the French classic.

Sauteed prawns on a silky shrimp-carrot cream sauce, crowned with crisp-fried julienned leeks. Restaurant-style plated dinner with three distinct textures.

This carrot cake was quite easy to make, and it was delicious. I did make a cream cheese-butter frosting to make my cake more decadent, and it was definitely to die for! Loved it. Thanks for an easy recipe.

Polo havidge loobia is a Persian layered rice pilau with sweet carrots, kidney beans, cinnamon, and a crisp potato tahdig crust. Aromatic, vegetarian, and deeply comforting.