1,723 carrot recipes

This creamy, smooth, flavorful carrot and leek soup is perfect when carrots are at their peak. The soup is easy to make and perfect for a light lunch or dinner. Garnished with fresh thyme leaves for an extra touch of flavor and sophistication.

Tangy, sweet Japanese-style pickled carrots, thinly sliced or julienned, ready in hours. Perfect as a side for sushi, rice bowls, grilled meats or for wraps.

A wonderful recipe that will make your breakfast or lunch a lot more enjoyable!

Turnips and carrots are cooked in the pan and glazed with lemon, thyme and brown sugar. A quick and tasty side dish.

A creamy and colorful soup that is perfect for a chilly Autumn day. Best served with a slice of bread or crackers.

Shredded carrots simmered with orange juice concentrate, raisins, and a pinch of cinnamon. A light, naturally sweet side dish ready in 20 minutes.

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.

Carrot and orange soup with leeks, cayenne, and ginger blended into a silky vegan puree. Bright citrus and warm spice work together for a soup that shines hot or chilled.

Apple-carrot muffins with grated Granny Smith apple, fresh carrot, oats, raisins, and Grape-Nuts for crunch. Healthy egg-white muffins that taste like dessert.

Warm up a cool autumn day with this fragrant soup that is full of flavor in every spoonful.

Honey, butter, lemon juice, salt and pepper, these a few ingredients create a tasty, sweet and buttery glazed mini carrots.

A quick, easy yet tasty carrot salad goes well with roast, casserole or any main course.

Carrots caramelize in hot oil until golden at the edges, then get tossed with tangy rice vinegar and savory black bean sauce for a quick Asian-inspired side dish with a spicy kick.

I remember this soup from my childhood. Very creamy and thick, full of dill weed. Let it become thin to feel more intense flavor of chanterelle mushrooms.

Carrot and ginger soup with apples, fresh ginger, and a splash of sherry blended into a smooth, naturally sweet vegan puree. Healthy, gluten-free, and ready in 30 minutes from one pot.

A Moroccan-style carrot salad of tender cooked carrots tossed warm in a zesty dressing of lemon, garlic, cumin, and cayenne. Vegan, make-ahead, and even better after a few hours in the fridge.