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Recipes on this page:
Spiced Carrot Salad Orange Curry Carrots Braised Parslied Carrots Marinated Carrots Candied Carrots Creamy Carrot-Ginger Soup Teriyaki Veggie Spears Mediterranean Vegetable Soup Summer Vegetable Stew Italian Tortellini Soup Pennsylvania Garden Soup
Recipes from around the web:
Cold-Busting Roasted Carrot Soup Steam Roasted Carrots with Cumin Spice-Drawer Carrot and Coconut Macaroons It’s Maaa-gic Moroccan Carrots Carrot Tahini Muffins Carrot Soup with Miso and Sesame Carrot Graham Layer Cake Everything You Need to Know About Purple Carrots
Spiced Carrot Salad (return to top)
In this exotic recipe from Morocco, carrots are blanched until they are barely tender, then marinated in a lemony-sweet spiced dressing. Slivered dried prunes and/or chopped black olives (both common Moroccan ingredients) or a handful of currants make great additions to this recipe.
- 2 cups diagonally sliced or julienned carrots
- 3 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon finely chopped fresh mint
- 2 tablespoons freshly squeezed lemon juice
- 2 cloves garlic minced (about 1 teaspoon)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1 teaspoon sugar
- 1/3 cup olive oil
- lemon slices
Bring a medium pot of water to a boil. Add the carrots; boil until barely tender and still brightly colored, 1 to 2 minutes.
Drain the carrots and immediately run cold water over them to stop the cooking. Drain well.
Transfer the carrots to a large salad bowl. Add the parsley, cilantro, and mint; toss to combine.
Mix the lemon juice, garlic, cumin, cinnamon, paprika, and cayenne in a small bowl. Stir in the sugar. Slowly pour in the olive oil in a thin stream, whisking constantly, until the dressing is thick and no longer separates.
Pour the dressing over the carrots and toss until well coated. Cover and refrigerate for at least 2 hours.
Let the salad come to room temperature before serving. Top each serving with a lemon slice.
Orange Curry Carrots (return to top)
This dish is a nice accompaniment to a chicken curry; it’s a fine side at a luncheon of sandwiches and makes a simple vegetarian meal on its own over a helping of basmati rice. Don’t be shy adding the banana— that’s what makes this dish unique and delicious.
- 1 cup freshly squeezed orange juice (about 2 medium oranges)
- 1 cup water
- 4 cups 1/4-inch-sliced carrots (about 6 medium carrots)
- 1/2 cup raisins
- 2 tablespoons ghee or butter
- 2 teaspoons curry powder
- 1/2 teaspoon turmeric seeds from 3–4 cardamom pods, ground (optional)
- 2 tablespoons flour
- 1 very ripe banana, peeled, mashed 1/2 teaspoon
- freshly ground black pepper
- chopped fresh cilantro
Bring the orange juice and water to a boil in a medium pot. Add the carrots and reduce the heat to a simmer; cook, uncovered, until barely tender, about 6 minutes. Stir in the raisins and remove the pot from heat; let stand.
Melt the ghee or butter in a large skillet or pot over medium-high heat. Add the curry powder, turmeric, and cardamom seeds; cook, stirring constantly, just until fragrant, 1 to 2 minutes. Sprinkle the flour into the skillet and stir constantly until a smooth paste forms. Remove from heat.
Drain the carrots and raisins, reserving the orange liquid. Add about half of the liquid to the curry powder mixture in the skillet, return the skillet to medium heat, and stir to combine. When the sauce thickens nicely, slowly add in the rest of the liquid, and then stir in the mashed banana. Add the carrots and raisins and stir to combine. Season with salt and pepper to taste.
Garnish with cilantro and serve immediately
Braised Parslied Carrots (return to top)
- 1 lb small carrots or carrots cut into 2-inch logs
- 1 c beef broth
- 1 tsp honey
- 1 Tbsp butter or margarine
- 2 Tbsp minced fresh parsley, chopped (or use one Tbsp dried)
Wash, scrub and peel carrots. Leave whole or cut into logs.
In a medium saucepan, bring beef broth to a boil, add carrots, honey, butter and parsley. Cover and simmer 4-5 minutes.
Remove carrots to a warm plate.
Continuing to simmer broth 15-20 minutes, until reduced to about 2 tablespoons. Return carrots to pan and toss. Serve at once.
Marinated Carrots (return to top)
- 1 lb carrots
- 2 1/2 Tbsp lemon juice
- 1/2 tsp Dijon mustard or other grainy mustard
- 1/4 c olive oil
- 1 or 2 green onions, chopped
- 1 Tbsp chopped parsley
- 1 clove garlic, crushedSalt and black pepper
Scrub and peel carrots. Cut into uniform matchsticks or slices.
Blanch carrots in boiling water 3-4 minutes or until barely tender. Drain.
In a jar with tight-fitting lid, combine lemon juice, mustard, olive oil, onions, parsley and garlic. Shake vigorously.
Pour over warm carrots. Season with salt and pepper to taste. Refrigerate 6-8 hours or overnight.
Candied Carrots (return to top)
- 1 lb carrots
- 2 Tbsp butter, diced
- 1/4 c packed brown sugar
- 1/8 tsp salt
- Black pepper, to taste
Peel carrots and cut into 2-inch lengths. Drop in pot of salted water and bring to a boil. Reduce heat and simmer 20-30 minutes, until tender but not mushy. Drain.
Return carrots in pan over low heat. Add butter, brown sugar, salt and pepper. Stir. Cover and cook 3-5 minutes, until sugar is bubbly.
Creamy Carrot-Ginger Soup (return to top)
- 1 T. olive oil
- 8 medium carrots, coarsely chopped
- 1 large sweet onion, coarsely chopped
- 1 large potato, coarsely chopped
- 6 c. vegetable broth
- 3 T. minced ginger
- ½ t. ground black pepper
- 1 T. fresh chopped parsley
Heat oil in a saucepan over medium-high heat. Add carrots, onion, and potato; cook for 5 minutes, until veggies are tender-crisp.
Stir in the broth, ginger, and black pepper. Heat to a boil, then reduce heat to low.
Cover and cook for 20 minutes, or until veggies are tender.
Process mixture in a blender or food processor in batches until smooth.
Return all pureed mixture to saucepan. Cook over medium heat until hot.
Garnish with parsley when serving.
Teriyaki Veggie Spears (return to top)
-Louisa F. “Can be served cold as an appetizer…yummy!”
- 1 lb. fresh vegetables (asparagus, carrots, broccoli, mushrooms, fennel…whatever suits you).
Arrange on an oiled broiling pan and bake for 10 minutes at 425 F. The sauce and sesame seeds can be poured and sprinkled over the veggies before putting them in the oven, or afterwards (I heated the sauce and browned the seeds separately, then added them for serving.)
For the sauce, combine:
- 1/3 c. Tamari sauce
- 1 T. sesame oil
- 1/4 c. honey (I used less)
Sprinkle over all:
- 1/4 c. sesame seeds
Mediterranean Vegetable Soup (return to top)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 1 (28-oz) can Italian-style plum tomatoes, cut up
- 1 (15-oz) can tomato sauce
- 1 (14-oz) can beef broth, or 2 c water
- 1 bunch spinach, stems removed, chopped
- 1 lb green beans, cut into 2-inch pieces
- 1 c sliced carrots
- 1 tsp dried oregano leaves
- 16 oz small bow tie pasta
- 8 oz feta, crumbled
In pot over medium heat, cook onion and garlic in oil 3 minutes.
Add tomatoes, tomato sauce, broth or water, spinach, green beans, carrots and oregano; bring to a boil, reduce heat and simmer for 10 minutes.
Add pasta; simmer 10 minutes more. Serve with crumbled feta on top.
Summer Vegetable Stew (return to top)
- 5 medium onions, thinly sliced
- 1/4 c vegetable oil
- 1 lb cubed pork
- 5 ripe tomatoes, sliced
- 1 c fresh green beans, cut into pieces
- 2 c peeled, diced eggplant
- 2 c diced green pepper
- 1 carrot, peeled and sliced
- 1/2 c uncooked rice (not instant)
- 1 c water
- Salt and black pepper, to taste
Sauté onions in oil until soft. Remove from skillet and set aside. Add pork to skillet and brown; remove from heat.
Arrange half the onions in greased 9 x 13 x 3-inch baking dish. Add half the tomatoes. Sprinkle with salt and pepper. Add in layers half of the beans, eggplant, green peppers and carrots. Top with all the rice and pork. Season with salt and pepper.
Add in layers remaining onions, tomatoes, green beans, eggplant, green peppers and carrots. Season. Pour water over. Cover and bake at 375 degrees 2 1/2 hours. Uncover and bake 30 minutes more.
Italian Tortellini Soup (return to top)
- 4 medium carrots, sliced
- 1 medium onion, chopped
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1 t. dried thyme or 1 T. fresh
- 4 c. vegetable broth
- 2 medium summer squash, sliced
- 4 plum tomatoes, chopped
- 1 ½ c. frozen cheese-filled tortellini
- 15 oz. (1 can) red kidney beans, rinsed and drained
- Grated Parmesan Cheese (optional)
Put 2 c. of the broth in a large saucepan.
Add carrots, onion, celery, garlic, and thyme. Heat to a boil, then reduce heat to low.
Cover and cook 10 minutes, or until onion is tender.
Add remaining broth, squash, tomatoes, tortellini, and beans. Heat to a boil, then reduce heat to low.
Cover and cook for 15 minutes, or until tortellini is tender.
Serve with Parmesan cheese, if desired.
Pennsylvania Garden Soup (return to top)
- 2qts. Stock or broth
- ½ t. oregano
- 1 clove garlic
- 1 large onion, chopped
- 4 carrots, scraped and sliced
- 1 large sweet pepper, skinned and cut in strips
- 2 c. fresh beans, cut
- 1 summer squash, cut into strips
- 3 ears sweet corn, kernels cut off the cob
- 3 large tomatoes, skinned and quartered
- 2 t. salt
- ½ t. celery seed
- 6 peppercorns
- ¼ c. chopped parsley
Simmer stock with salt, spices and garlic for 30 minutes.
Add onion, parsley, carrots, pepper, and beans; simmer 20 minutes.
Add squash and corn; simmer 15 minutes.
Add tomatoes; simmer 15 minutes.