990 carrot recipes

Vegan potato and vegetable curry with broccoli, carrots, and seven ground spices. A simple one-pot Indian-style curry ready in 40 minutes, no coconut milk needed.

Peppery Portuguese-style pasta with a chunky vegetable sauce of tomatoes, leeks, carrots, and French beans spiked with hot chili sauce over spaghetti.

A savory and succulent stew made with stewing beef, chicken thighs, steak sauce and a bit of this and that which gives it a wonderful aroma and flavor!

A simple, yet delicious soup made with succulent beef, carrots, celery, turnips and parsnips.

Shepherd's beef pie with diced cooked beef in gravy, peas and carrots, topped with a ring of mashed potatoes and baked until golden. A fast way to use leftover roast beef.

Spring vegetable medley simmers red potatoes, carrots, asparagus, and zucchini until crisp-tender, then tosses them in a tangy Dijon-thyme butter. A bright, easy side for any spring or Easter table.

Hearty hamburger soup with ground beef, potatoes, carrots, cabbage, rice, and tomatoes simmered in a rich broth. Even better the next day.

Penne rigate with a creamy sweet red pepper sauce blended from silken tofu, carrots, basil, and garlic. A dairy-free vegan pasta sauce with dreamy texture and zero cashew soaking.

This scrumptious side dish is made from carrots, cardamom seeds and cashews.

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.

Eggplant miso soup with tofu, carrots, and scallions. A simple Japanese-style soup ready in 20 minutes with just six ingredients. Vegan and low-fat.

Orange asparagus shrimp stir-fry with crisp-tender carrots, scallions, and pasta tossed in fresh orange juice. A bright weeknight one-pan dinner ready in 30 minutes.

Linda Williams' many bean soup with mixed dried beans, a ham bone, tomatoes, carrots, and chili powder. A slow-simmered Southern bean soup built to feed a crowd.

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.

Potato barley soup simmers pearl barley with carrots, celery, onion, and potatoes in beef or chicken stock for a thick, hearty grain-and-vegetable bowl that gets better the next day.

Rich, deeply roasted brown veal stock simmered for 12 hours with carrots, onions, celery, garlic, and bay leaves. This restaurant-quality base stock is the backbone of French sauces, braises, and soups.