184 vegetable carrot recipes

Carrot soup with North African spices: velvety pureed carrots warmed with cumin, coriander, and ginger, brightened with orange juice, and finished with a swirl of creme fraiche. A vibrant vegetarian bowl.

One-pot rice and black beans with garlic, carrots, thyme, and allspice simmered in stock. Low-fat, filling, and topped with cool yogurt and fresh parsley.

Polygrain pilaf with brown rice, kasha, millet, and arame seaweed baked in vegetable stock. Topped with steamed carrots, peas, and daikon for a hearty vegan grain bowl.

Bacon and cheddar beer soup with sauteed potatoes, carrots, celery and onions, simmered in chicken broth with a can of bacon-cheddar cheese sauce, beer, paprika and a hint of liquid smoke. A hearty pub-style chowder.

Slow cooker curry lentil stew with sweet potato, sherry, and warm spices. Indian-inspired vegetarian stew served over fragrant basmati or jasmine rice.

Seems too good to be true, but this succulent dish can be enjoyed with some help from the crockpot that is stashed away in your cupboard.

Moroccan chickpea soup blends pureed chickpeas with tahini, lemon, cumin, turmeric, and cayenne for a creamy, protein-rich vegan soup ready in 30 minutes.

Light cream of veggie soup with broccoli, carrots, cauliflower, and potatoes, partially pureed with evaporated skim milk and a hint of curry powder. Creamy without the cream.

A simple and delicious dish that can be simmered all day and be ready once the kids come home from school.

A savory vegetable stew made with dry lentils, potatoes and a bit of sherry.

Peanut butter and carrot cookies hide shredded carrot and bran flakes inside a classic fork-pressed peanut butter cookie. High-fiber lunchbox cookies kids actually finish.

Vegetable risotto cooked in a wok with toasted walnuts, black olives, tomatoes, corn, and peas in vegetable stock. A hearty vegan one-pot rice dish loaded with garden vegetables.

Hearty vegetarian two-bean stew with potatoes, carrots, turnip, and herbs, thickened with a flour slurry. Pick any two beans you have on hand.

Rustic white bean soup with great northern beans, carrots, celery, tomatoes, and vegetable broth finished with extra-virgin olive oil. A hearty, naturally vegan bean soup.

A cassoulet is traditionally a rich, hearty stew of various meat (this recipe is vegetarian, but you can add meat if you prefer) and or beans with a mix of starchy and aromatic vegetables and herbs.

Proper Cornish pasties with homemade flaky pastry wrapped around finely diced steak, lamb kidneys, potatoes, and root veg. The real deal from Cornwall, no shortcuts.