1,836 carrot recipes

Whole pea soup with fresh tarragon, pureed silky smooth from soaked green peas, stock, and carrot. A simple vegetarian soup with just five ingredients and herbaceous depth.

A quick veggie stir-fry with broccoli, oyster mushrooms, and carrots tossed in peanut sauce and served over jasmine rice with roasted tempeh. Ready in 30 minutes flat.

One-pan venison dinner with browned venison chops, potatoes, carrots, onion, and celery simmered together in a single pot. A hearty, no-fuss wild game meal for two.

Try this savory soup that is perfect for a quick lunch while at work.

Lentil stew recipe from my German mother! One of my favorites German dishes ever. Pour over spaetzle, noodles, or rice.

Garlic-studded boneless pork loin roast cooked low and slow as a master recipe. Serve one third fresh and save the rest for burritos, soups, and other meals all week.

Homemade Purim ravioli with a tender spinach and chicken filling, sealed between paper-thin sheets of pasta and boiled, then served with marinara or meat sauce. An Italian-Jewish holiday labor of love.

Cold seafood pasta salad with shrimp, tri-color spiral pasta, zucchini, carrots, and bell pepper tossed in a creamy white wine Worcestershire dressing.

German beef rouladen stuffed with Dijon mustard, crumbled bacon, carrots, onions, and dill pickle spears, browned and braised until fork-tender in pan juices.

Microwave meatloaf shapes seasoned ground beef into a ring around an inverted custard cup and cooks in 15 minutes flat. A weeknight shortcut for tender meatloaf without firing up the oven.

A classic deep dish meat pie with cubed beef, lamb, pork, or veal in a savory herb gravy with potatoes, peas, and carrots under a flaky golden crust.

Tomato-based fish soup with haddock, shrimp, leeks, and carrots in a homemade fish stock. The tomato paste and paprika give this hearty chowder its signature pink color.

A traditional Norwegian fish soup from Bergen with homemade fish stock, halibut (or cod), carrots, parsnips, leeks, and an egg yolk-enriched broth. Topped with parsley and sour cream.

Orange roughy in parchment with julienned carrots, snow peas, lime juice, olives, capers, and parsley. The French en papillote technique steams fish in its own juices for a clean, Mediterranean-leaning weeknight dinner.

Boston chowder with fish and clams, potatoes, carrot, onion, and milk. A light, simple New England-style seafood chowder finished with fresh savory and thyme.

Hot Dutch potato salad: warm cubed potatoes tossed with a tangy bacon-vinegar dressing, hard-boiled eggs, and crisp bell pepper. The Pennsylvania Dutch classic served warm, never cold.