1,802 carrot recipes

Sugar snap peas, strips of chicken and greens with pasta and dressed with a garlicky Caesar salad dressing.

A refreshing change of pace from traditional chicken noodle soup. Using cheese tortellini instead of plain noodles makes for a pleasant and filling take on an old classic.

A hearty vegetarian chili loaded with chickpeas, kidney beans, and sweet corn, simmered with tomatoes, carrots, green pepper, and jalapeno. A satisfying, meat-free one-pot dinner that even chili skeptics love.

Glazed turkey meatloaf bound with cooked rice and bread crumbs, finished with a sweet ketchup-honey glaze that lacquers the top in the last five minutes. A leaner, lighter take on the diner classic.

Hamantaschen for Purim with a tender carrot-flecked dough and a tangy apricot-pineapple filling spiked with cardamom and poppy seed. The classic triangle cookie with real character.

here and there they call this soup green borsht or green krupnik.. very popular in Latvia but they cook it in different way than my proposition..

Fresh California tomato summer soup with diced ripe tomatoes, pasta shells, carrots, celery, onion, and basil in chicken broth. A garden-driven minestrone built for peak tomato season. Topped with Parmesan.

Best cheesy chicken chowder simmers tender chicken with potatoes, carrots, celery, and onions in a velvety sharp cheddar bechamel. Hearty crowd-feeding soup with a soy sauce twist for depth.

Vegetable Curry recipe

There are lots of good-for-you stuff in this stew, and it's also very tasty. A deliciously warm stew is perfect on a cool fall day.

Beer cheese soup blends sharp cheddar with a full bottle of beer, chicken broth, paprika, and Tabasco for a Wisconsin-style pub bowl. Finished with heavy cream and topped with buttered popcorn. The bar-snack take on cream soup.

Very quick and easy to prepare, a perfect simple week-night chicken dinner. Nice contrasting textures from the celery, carrots and sweet bell peppers.

A simple, tasty and heart-warming recipe for winter days.

I cook sorrel soup every spring year by year because of the unique sour flavor. I usually make it on the base of long simmered veal bones. This spring the process of cooking was shortened by using Spanish chorizo. No regret.

Very good! The recipe was fairly easy to make. I used miso paste and a very flavourful vegetable stock base, which gave the soup a great depth of flavour. Served soup with brown rice, and it was delicious yet filling and packed with goodness.

Nothing goes better with a steak than a delicious pasta salad like this tasty recipe.