170 vegetable carrot recipes

Three-vegetable kimchi: napa and green cabbage with carrots, scallions, and bell pepper fermented with a heavy garlic-red pepper-paprika paste. Big-batch Korean pickle, ferments 2-3 days at room temperature.

Very tasty way to prepare my favorite veggie! Loved the nutmeg and ginger flavor, and the orange juice was very subtle (I used fresh squeezed).

Lemon asparagus and carrots steamed crisp-tender, chilled, then finished with bright lemon juice and lemon pepper. A clean, vegan side that lets the vegetables stay the star.

Very warm and filling. Lots of mushroom flavor and the barley was tender and plump. I used a bit of olive oil to sauté the veggies along with a healthy dose of garlic. Easy to make with easy to find ingredients, perfect for a cool fall or winter day.

Sweet butternut squash soup with apples, carrots, brown sugar, and a hint of cinnamon, finished with skim milk for a low-fat creamy texture. The cozy fall soup that tastes like autumn in a bowl.

Tasty and yummy snack.This recipe for the kids or adults.

Asian carrot soup blends carrots, sweet potato, scallions, and fresh ginger into a silky vegan puree finished with sesame oil. Naturally low-fat and freezer-friendly.

A creamy and hearty vegetable soup of leeks, carrots, broccoli and tomatoes that's thickened and seasoned with sesame paste (tahini).

Vegan sloppy joes made with textured vegetable protein, tomato sauce, molasses, and chili powder. Saucy, smoky, and ready in 30 minutes for a plant-based weeknight dinner the whole family loves.

Asian-style baked noodle casserole layered with stir-fried vegetables, creamy white sauce, and a golden breadcrumb crust. A fusion comfort dish that transforms simple ingredients into something special.

Vegan butternut squash chowder made creamy without a drop of dairy. Blended squash, sweet potato, and carrot form a velvety base, brightened with garlic, rosemary, and thyme and topped with toasted almonds.

Tasty and nutritious. This big pot of stew will warm up your whole family and provides both delicious flavor and health benefits.

This creamy and earthy rich mushroom soup gets it's earthiness from shitake mushrooms and rich creaminess from cashews instead of cream for a healthier result than a cream based bisque. It sacrifices the fat to deliver flavor.

The flavor was combination was excellent. Next time will add some whole dried chili peppers to give it a bit more kick. We served it over brown rice and could hardly stop eating it.

Hot borscht inspired by the Russian Tea Room with shredded beets, cabbage, parsnip, and fresh dill. A classic Eastern European beet soup simmered in vegetable stock.

Hearty crockpot vegetable soup with TVP, pinto beans, okra, rice, and tomatoes. Dump everything in, cook for 6 hours, and get a thick, protein-rich soup that tastes anything but meatless.