1,836 carrot recipes

Hearty chicken stew with mushrooms, carrots, and radiatore pasta simmered in a sage-seasoned broth. A comforting one-pot meal using cooked chicken for speed.

Hungarian-style peasant potato soup built on a paprika-tinted blond roux with cubed potatoes, carrots, tomato, and green pepper. Simple pantry ingredients, deep flavor.

Poached salmon cutlets in white wine with a vibrant pureed basil sauce finished with lemon and butter. An elegant one-dish fish dinner where the poaching liquid becomes the sauce.

Curried lentils and vegetables simmered with fresh ginger, curry powder, carrots, and celery. Low-fat, high-protein, and served with a cool yogurt-tomato topping.

Lentil and leek brown rice risotto, a hearty vegan one-pot with sweet leeks, red bell pepper, and cooked lentils for plant-based protein. Comforting and naturally gluten-free.

Hearty Italian bean soup with white kidney beans, ham, zucchini, spinach, and stewed tomatoes in chicken broth. Mashed beans thicken the broth for a creamy, rustic texture.

Cheddar ham chowder loaded with potatoes, carrots, celery, and corn in a thick cheese sauce. A hearty one-pot soup that uses leftover ham and comes together fast.

Sauteed prawns on a silky shrimp-carrot cream sauce, crowned with crisp-fried julienned leeks. Restaurant-style plated dinner with three distinct textures.

Vegan garden vegetable casserole with steamed broccoli, cauliflower, zucchini, and carrots layered over brown rice with marinara sauce and melted soy cheese.

Hearty potato and leek chowder with carrots and onions simmered in chicken broth, finished with milk and fresh parsley. Thick, creamy, and warming.

Creamy corn chowder with leeks, carrots, and potatoes simmered in chicken broth, then puréed smooth and enriched with evaporated milk: light, comforting, ready in 30 minutes.

Springtime cream of fiddlehead soup with shallots, leeks, and carrots in chicken stock, enriched with an egg yolk and cream liaison. Garnished with whole boiled fiddleheads.

A light vegetable soup simmered with potatoes, carrots, zucchini, tomatoes, and dill weed in vegetable stock. Vegan, low-calorie, and on the table in under an hour.

Crispy potato latkes loaded with shredded carrots and zucchini, pan-fried golden on a hot griddle. Serve with applesauce or cranberry sauce for dipping. Makes 36 latkes.

Hearty lentil soup with mushrooms, carrots, celery, and small pasta shells simmered low and slow. A one-pot family recipe that's filling, budget-friendly, and naturally vegan.

New York-style clam chowder with hard clams, salt pork, potatoes, carrots, canned tomatoes, and thyme in a clear broth. The tomato-based cousin of New England chowder.