795 carrot recipes

Bone broth caribou soup loaded with potatoes, carrots, parsnips, turnip, and cabbage, seasoned with juniper berries and white wine. Even better the next day.

Vegetable pilau with turmeric brown rice layered over spiced green beans, peas, and carrots, baked and topped with toasted almonds. A fragrant vegan Indian rice dish.

Koorma vegetable curry with potatoes, cauliflower, carrots, and green beans in a spiced tomato sauce finished with yogurt. A mild, creamy Indian-style vegetarian curry.

Ground beef and black bean chili with green peppers, carrots, and red pepper flakes simmered in tomato juice. Ladle it over hot rice for a filling 45-minute dinner.

A from-scratch vegetable bean soup simmered for hours with dried kidney beans, chunky potatoes, carrots, zucchini, leeks, savoy cabbage, and brown rice. Old-fashioned, freezer-friendly, and endlessly customizable. One big pot feeds 8.

Here's a recipe for pumpkin soup. It comes from Jon Gatewood, the executive chef of Emma's restaurant in the Silas Griffith Inn in Danby, Vermont.

Try something new when it comes to salad with this tasty and scrumptious variation.

A raw, no-cook borscht blended from fresh beets, avocado, spinach, cucumber, and dill. Vegan, nutrient-dense, and vibrant pink. Served chilled with alfalfa sprouts for a refreshing energy boost.

A seafood twist on classic French cassoulet: golden-seared trout, monkfish, and scallops layered with slow-simmered white beans and tomatoes, finished under a crispy breadcrumb gratin.

A popular Egyptian soup, Ful Nabed is simple and nutritious.

Mayo-free pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar. The artichoke marinade doubles as the dressing in this tangy, make-ahead side.

Creamy fish soup with fennel, hake and flounder, simmered in homemade fish stock with leek, carrot, and lovage. A two-fish European-style chowder finished with sour cream and chopped fennel fronds.

Chinese spring rolls with ground pork, cabbage, bean sprouts, and bamboo shoots in crisp fried egg roll wrappers. A classic takeout starter you can pull off at home.

Filipino mechado: braised beef with potatoes, carrots, lime, soy, and tomato sauce. Classic Spanish-influenced Filipino comfort food, sliced and served with sauce.

Vegan split pea soup: green split peas simmered with celery, carrot, onion, potato, and herbs into a thick, hearty bowl finished with frozen sweet peas and a splash of tamari. No ham needed.

Marinated Gulf shrimp with cellophane noodles: poached jumbo shrimp soaked in a lime, ginger, cilantro, and Szechuan peppercorn marinade, served cold over glass noodles with red cabbage and carrots.