1,723 carrot recipes

I added dumplings to this and this one pot meal was delicious!

Serve this light and scrumptious salad with any your favorite main dish, or can be a great accompaniment for BBQ!

Old-fashioned fermented and pickled mixed vegetables with cauliflower, carrots, cucumbers, celery, pearl onions, and red peppers. Crock-fermented giardiniera-style.

A creamy and rich wild mushroom soup that doesn't contain any cream. It's loaded with wholesome veggies and satisfies with earthy goodness.

Cowboy pintos are a hearty vegan bean pot: dried pintos slow-simmered with tomatoes, onion, carrot, celery, thyme and cilantro until creamy. Spoon it over rice or barley for a stick-to-your-ribs meatless bowl.

Recipe taken from "The Eat-to-Live Diet" by Dr Joel Fuhrman. Packed full of vegetables and thickened with cashews.

Roasted vegetables are always a great side dish with grilled or roasted chicken, beef or fish. It's so easy to make, and fresh veggies taste delicious once roasted at its peak.

Something quick, easy and tasty is always great for a busy week-night meal. This pasta with mushroom pea marinara sauce can be done within 20 minutes. It's loaded with yumminess and it's good for you.

These are very healthy vegetables, whenever it is a nice recipe, worth to keep.

Homemade pizzas can be healthy. You can adapt this pizza recipe to your own taste.

Leeks and carrots create a simple court bouillon to add subtle depth and character to lentils in this vegan recipe.

Hearty muffins packed with whole wheat flour, bran, and finely chopped apples. Sweetened with sorghum syrup for molasses-like depth and moist crumb.

Everybody likes spring rolls.This recipe is very easy to make and tastes delicious. Try it!

An authentic American creamy coleslaw that doesn't turn watery the next day, with a refreshing hint of lemon.

Hot potato salad layered with a tangy mustard-vinegar sauce, green peppers, carrots, and melted cheese. A warm, vegetarian twist on classic potato salad.

Aduki and squash soup blends sweet butternut, earthy adzuki beans, balsamic vinegar, rosemary, and savory miso for a rich vegan fall soup with a Japanese-macrobiotic backbone. High in fibre and deeply warming.