785 carrotn recipes

Creamy minestrone soup blends puréed white beans into a hearty vegetable broth packed with cranberry beans, kale, zucchini, potatoes, and carrots. A vegan minestrone that gets its silky body from beans instead of cream.

Garlic lover's lentil soup: a quarter cup of garlic anchors this pressure cooker lentil soup with leeks, mushrooms, roasted red peppers, and balsamic. Vegan, high fiber.

This is really healthy and is a great way to lose weight.

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.

A spiced sheet cake packed with grated carrots, mashed bananas, toasted coconut, and pecans. Warm cloves and mace set it apart from ordinary carrot cake. Cuts into 24 squares and freezes well.

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

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 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.

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.

This super carrot raisin salad is very good for dinner, very light and tasty, but you had better finish it at one meal, don't let it overnight, will be not fresh.

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.

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

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

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.

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.

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.