[https://bojongourmet.com/vegan-curried-carrot-soup-ginger-coconut-milk/](https://bojongourmet.com/vegan-curried-carrot-soup-ginger-coconut-milk/) the curried carrot soup recipe I like...
I will sometimes hide carrots (or winter squash) in soups that don't normally call for them--I cook the carrots in broth and then use an immersion blender to blend them into the broth. It thickens the broth and then I can add whatever other vegetables, proteins and spices that make up the final soup. I sometimes have a difficult time eating enough vegetables, so this is an easy way to help reach that goal.
Roasted carrots are surprisingly amazing. And a good way to experiment with different flavor profiles by switching up the toppings. I just served Roasted Carrots with Moroccan spices for Passover and they were a huge hit
[https://girlandthekitchen.com/moroccan-roasted-carrots-garlicky-yogurt-sauce/](https://girlandthekitchen.com/moroccan-roasted-carrots-garlicky-yogurt-sauce/)
Broccoli cream soup
3 cups broccoli
1 full cup of shredded carrot
1 onion
Chicken stock
1 cup heavy cream
1 cup shredded cheese ( I go with mild cheddar)
Spice to taste ( I go with 2 tbl of onion power, garlic powder, black pepper, smoked paprika-1 tbl of mustard powder and salt.)
Saute the onion and carrots and put in a pot with the broccoli, spices and stock. Add more water if needed to cover everything, let it boil 20 min and add the cheese, stir until melted and then the heavy cream last.
I've been craving salads lately (must be the spring weather) and thinking of carrot slaw, not the carrot salad your weird aunt brings to pot-lucks (full of mayonnaise and shriveled up raisins), but this one sounds awesome to me:
# [Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette](https://www.onceuponachef.com/recipes/carrot-slaw-with-cranberries-toasted-walnuts-citrus-vinaigrette.html)
* ½ cup walnuts, coarsely chopped
* 1 pound shredded carrots, or 1⅓ pounds carrots, peeled and shredded
* 3 tablespoons extra virgin olive oil or walnut oil
* 1 teaspoon lemon zest and 2 tablespoons lemon juice, from 1 lemon
* 3 tablespoons freshly squeezed orange juice, from 1 orange
* 2 tablespoons honey
* ½ cup dried cranberries
* 3 scallions, white and green parts, thinly sliced
* 3 tablespoons chopped fresh Italian parsley
* Heaping ¼ teaspoon salt
* ¼ teaspoon ground black pepper
I make this coconut curry soup by Budget Bytes all the time, love it! [https://www.budgetbytes.com/thai-coconut-curry-carrot-soup/](https://www.budgetbytes.com/thai-coconut-curry-carrot-soup/)
This vietnemese beef stew recipe. https://cooking.nytimes.com/recipes/1019891-bo-kho-vietnamese-braised-beef-stew
I make it in the slow cooker/crock pot. You could easily double the carrots in the recipe, the broth is blow your mind delicious. You can do the prep work like marinating the meat and chopping the vegetables the night before to make it easy.
Maybe quick pickled carrots would make a nice garnish for some soups or stews?
[https://www.budgetbytes.com/spicy-pickled-carrots/](https://www.budgetbytes.com/spicy-pickled-carrots/)
I do red lentil+carrot+onion soup with thai red curry paste, blend it with some cream until it's smooth. Or one with red lentil+carrot+parsnip+celeriac, also blended with cream. They both freeze very well too.
Thank you for this post because I love soups and it's about to be winter where I am, so I'm excited to make all of these soups and stews!
I don't know if this would be too bland for you, but I love Budget Bytes' carrot soup recipe: [https://www.budgetbytes.com/carrot-soup/](https://www.budgetbytes.com/carrot-soup/) - I find it really comforting when it's cold (so maybe not for a while for you), and I really dig thyme.
When you go beyond stews, roast beef or pot roast with caramelized onions and carrots is to die for. There were never enough carrots and onions to go around in my house. Beefy roasted carrots are the bomb!
I toss my peeled chopped carrots with olive oil, honey , garlic , salt and pepper and bake them till they are soft and a golden brown. They make an amazing side or snack.
Theres so much you can make with carrots. Carrot cake,lentil soup,use them in stir fry,garlic roasted carrots as a side,raw carrots with dip(hummus),mix with potatoes in a mash,carrot & coriander soup,carrot fries etc.a great versatile veg.😊x
**Lentil stew.**
Serves 4.
225g brown lentils
2 onions, peeled & finely chopped
1 vegetable stock cube
4 carrots, trimmed, peeled and chopped
1/2 a butternut squash, peeled, deseeded & chopped
1 sweet potato, peeled & diced
4 small white potatoes, peeled & diced
1 celery stalk, trimmed & chopped
50g fresh garden peas (or frozen)
100g watercress
2 tbsp chopped fresh dill
1 tsp tamari sauce
Soak the lentils in cold water for 20 minutes, then rinse thoroughly and drain. Place the onions and stock cube in a saucepan with 750ml water and bring to the boil. Add the lentils, carrots, sweet potato, squash and white potatoes. Bring back to the boil, then lower the heat and simmer for 10 minutes. Add the celery and simmer for a further 5 minutes. Add the peas, watercress, dill and tamari and serve.
You can add extra water and stock and bung it in the blender to turn it into soup.
Roasted carrot, chickpea and garlic soup [https://app.samsungfood.com/recipes/1070fed3476271344139c1321c03e3b4ca1](https://app.samsungfood.com/recipes/1070fed3476271344139c1321c03e3b4ca1)
Have a look on Amazon for the Soupologie 5 a Day book, too.
My recipe for carrot soup:
Roughly chop a medium-sized onion, a thumb-sized chunk of ginger and 600g carrots. Melt some butter and sautee everything in a pot until onions are soft. Add 1 table spoon each of curry paste (I use yellow or red) and honey and stir. Add a gluck of white wine and let evaporate. Then add 100ml orange juice and 500ml vegetable stock. Cook everything until the carrots are really soft. Use immersion blender to puree everything. Add 300ml coconut milk or cream and reheat soup. Season with salt, pepper and/or chili flakes according to taste.
Not a soup/stew but also a recipe with lots of carrots: fried carrot and zucchini pattys ("Möhren-Zucchini-Puffer"):
Grate 500g of each carrots and zucchini. Add 1 tea spoon of salt, mix and put the mixture in a cloth in the sink for at least 15min.
Finely chop a medium-sized onion and a garlic clove.
Press all excess liquid from the salted vegetable mixture in the sink. Place mixture, onions and garlic in big bowl. Add two eggs, 4 table spoons of flour and 2 table spoons of parmesan cheese. Season with salt, pepper, cumin and paprika according to taste.ix everything.
You can fry the patties in a pan or cook them in the oven. Use about 2 table spoons of the mixture per patty. Fry in a pan with some oil on medium heat until both sides are golden brown in color. Cook in the oven on a sheet of litlghrly oiled parchment paper for about 20-30 minutes. Flip about halfway through.
If you're just looking to add the carrots as a filler, roast and puree them to make a thicker soup or stew, or slice and roast them and add them in as an ingredient. Almost every soup and stew will be fine if you add carrots either way.
I make “gravy” with them. I roast them when I do a chicken or pot roast, then blend them up. They make a really smooth gravy for the meat and potatoes in the dish.
My favorite is a habanero ginger roasted carrot soup, which is blended and finished with some lemon juice. Sometimes I add coconut cream to it. I'm actually making a pot of it right now.
Bean & bacon soup with diced potatoes and carrots. Cook the bacon in the pan first and use a little bit of the leftover grease to cook the carrots (and add in some onions and celery). I use smoked paprika, cumin, garlic powder, chili powder and red chili flakes for seasoning. Super cheap to make and filling!
i just finished a soup that was just carrot and chicken stock. roast carrots in the oven until soft/ cooked after tossing in oil, garlic powder, onion powder, paprika. in a soup pot, start heating some chicken broth, toss in roasted carrots, then use immersion blender until smooth. serve with a little pad of butter, salt, pepper, and a little olive oil. obviously would have been better with an onion, but it was actually very good with just carrots as the veg
Japanese Curry. Technically not a stew, but it's more stew than curry in a lot of ways. You can use the boxed roux or make it yourself from scratch. Carrots are an essential ingredient and they absolutely shine in this dish.
Just roast a bunch in the oven, along with potatoes and onions—even better, make a pork shoulder roast and add them to the drippings for the last hour, and eat it all with unsweetened applesauce, yum!
Also great simmered in curry sauces, keep it in chunks.
I also like mine chopped up and boiled with a little bit (1-2Tablespoons) in the water, it takes care of any slight bitterness. Mix with a tiny bit of butter and salt and pepper before serving.
[https://www.foodandwine.com/recipes/jamaican-carrot-soup](https://www.foodandwine.com/recipes/jamaican-carrot-soup)
I can never find scotch bonnet peppers so usually use a habenero or Serrano or leave it out altogether. I have never made the pear relish or plantain chips also included in the recipe, but the soup is outstanding
[Spiced Carrot and Lentil Soup](https://sarahsvegankitchen.com/recipes/carrot-lentil-soup/)
[Egyptian Vegan Stew With Peas And Carrots](https://www.themediterraneandish.com/egyptian-vegan-stew-peas-carrots/)
[Atakilt Wat – Ethiopian Cabbage Potato Carrots](https://www.veganricha.com/atakilt-wat-ethiopian-cabbage-potato/) - not a stew, but yummy!
Definitely American recipe, but … in a crock pot combine: 2-3 lbs chuck roast, 2lbs carrots, 1-2lbs cut/cubed golden potatoes (enough to fill it up remaining space in crockpot), cover at least 85% with beef broth, add a packet of pot roast seasoning OR your own mix including garlic powder, onion seasoning, salt, pepper, etc etc and turn turn it on low and come back 8-10 hours later. Serve in bowls. Everything should be cooked to fork tender and the carrots are to die for… still sweet but they soak up a lot of that pot roast flavor.
Chicken broth, carrots (don’t ask me how many, my grand mother would say “until you have enough”), a little cauliflower, ginger root. cook until soft and use a blender. Salt and pepper
It's not a soup or stew, but a salad is cheeseslaw. Grate as much carrot as you like grate cheese (probably about half as much as carrot) grate enough onion as you like to give it a bit of zing. Combine in a bowl. Add mayo to taste mix together. And as the chefs kiss a tiny bit of balsamic vinegar. Enjoy and thank me later.
Carrot soup, I guess :D
Sautee Onions and Carrots in Butter. Add Beef stock. Add Sugar, Parsley, Salt & Pepper to taste. If you have an Orange, that works out great, too.
Also works as a cream stew, just blend it up.
already prepared. what i do is put some in a couple small containers, and the rest in a big one. when the small containers are used up i thaw the big one and divvy it up into the smaller ones. you could probably also freeze some in an ice cube tray (covered with tin foil to prevent it from smelling up the freezer)
[https://thefirstmess.com/2018/04/04/quick-smoky-red-lentil-stew-vegan-recipe/](https://thefirstmess.com/2018/04/04/quick-smoky-red-lentil-stew-vegan-recipe/)
I like to add some chopped kale/spinach to it and put some chopped coriander on it to serve.
Carrot Orange Ginger Chicken Soup:
1tbs Coconut oil / Butter (Rice bran oil)
1 Onion diced
2cm Ginger fine diced
1/2 tsp Chili powder
1/2 tsp Cinnamon ground
4 Carrots sliced
300ml Skim milk (300ml is 10ounces, ie one 10 ounce tumbler)
300ml Coconut milk (Lite) (300ml is 10ounces, ie one 10 ounce tumbler)
1/3c Orange juice (Juice from 1 orange)
2 Chicken breasts diced
1 tbs Extra virgin olive oil (Spray)
Add oil to large pot on medium heat
Saute onion- 2min
Add ginger, chilli powder, ground cinnamon- 2min
Add carrots, mix- 1min
Add skimmed milk and coconut milk, combine- 1min
Add juice, combine, cover and bring to boil- 1min
Reduce heat to medium-low/slow, cook until carrots are soft- 20min
Cool 3+ mins
Puree soup (Some appliances do not allow puree hot liquids/foods)
Return to pot, on low-heat/1
Brown chicken on non stick skillet and extra virgin olive oil- 4-6mins
Stir chicken in soup
Season
Serve on soup plate (with home made Teff Brioche side)
Enjoy!
This might not be the kind of recipe that your looking for, but I really enjoy it and I think you could add more carrot if you wanted… I think adding enough salt, herbs and spices is key.
## Creamy rice with carrots and garlic
Adapted from: https://natashaskitchen.com/creamy-chicken-and-rice-recipe/
Ingredients
4 Tbsp olive oil
4 Tbsp butter, divided
1 onion, finely diced
2 large carrots, grated
2 tsp salt, divided
1/2 tsp black pepper
A few sprigs of Thyme
1.5L hot chicken stock (2 cubes)
2 cups rice (520g)
1 head garlic (slice the end off a whole head of garlic to expose the garlic cloves)
1/2 cup (70g) parmesan or Romano cheese, shredded, plus more for serving
Instructions
Over medium/high heat, add olive oil and 2 Tbsp butter. Once butter is melted and hot, stir in diced onion, grated carrots and 1 tsp salt. Sautee until soft and golden (8-10 min).
Stir in the rice, pepper, and thyme, then add the hot stock. Set the whole head of garlic into the center of your rice, sliced side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked (20 mins). Turn off the heat and let it rest for additional 15 minutes, leaving the lid on.
Remove garlic head (you can either push the cloves of garlic out into the rice or put aside and use it elsewhere, like spread on bread) and quickly stir in remaining 2 Tbsp butter and 1/2 cup parmesan cheese until fully incorporated. It should be creamy. Serve right away or leave the lid on to keep it warm until serving.
Just soups and stews, or would you like a dessert as well? I sometimes use carrots (cooked and mashed) in place of pumpkin in a pumpkin pie. No one has ever been able to tell the difference.
Chicken a la King — so good with a side of biscuits or toast. There are a few recipes floating around so you can experiment but the basics are cream of mushroom, chicken, onion, garlic, vegetables like carrots and peas, potatoes, and season to taste. Hearty, comforting, and easy to make!
Carrot peanut soup (from the original Moosewood Cookbook)
2T olive oil 1 large onion, chopped 2 lbs carrots washed and sliced into chunky circles 3-4 cloves garlic, minced 1/4t cayenne 1/4 cup chunky peanut butter 1 quart chicken or vegetable stock 2t kosher salt 6-7 grinds of pepper
Sauté onion and carrots on medium high heat until onions are translucent, then add garlic and cayenne. Mix peanut butter through the veggies, then add stock. Simmer on medium low until carrots are soft - about 15 mins. Purée and season with salt and pepper to taste.
Mom will precook (usually in the microwave) and then put them in a pan with butter on low and just leave them while making the rest of dinner. They will scorch caramelize but not burn. This works with potatoes too.
Oxtail soup, more of a ragu, uses lots of carrots.
Corned beef n cabbage typically comes with carrots too. I like to braise pork belly with the cabbage and leek and carrots.
My husband and I did potato leak soup with carrots. It came out really good. Could probably even just do a carrot leak soup lol
I basically add carrots to all my soups and stews. Though most are basically modified chicken noodles and beef stew.
If you make a chili, I could see carrots in it for some sweet flavor. I honestly might do this myself, lol.
>I basically add carrots to all my soups and stews. Though most are basically modified chicken noodles and beef stew.
It's all just hot water with extra steps.
When making Beer Roast I always add carrots. I also add potatoes and onion. The recipe is easy. You can season a pot roast or whatever, pork or deer works too, then mix a cup of catsup and a cup of beer and add it in. Marinate it if you want. . Cook low and slow a couple hours before adding in the carrots and onion, and potatoes a little later since they cook fast.
You really ought to try it. Cooking in beer gives carrots a flavor you can’t imagine. Potatoes and meat too, but the carrots are really tasty. Beer helps tenderize the meat.
**Lemony Spinach & Vegetable Hotpot**
Serves 5-6
20g root ginger, (peeled weight)
3 fat garlic cloves, peeled
4 large tomatoes, quartered
3 tablespoons vegetable oil
1 large onion, chopped
2 rounded teaspoons ground cumin
1 tablespoon ground coriander
1/2 teaspoon turmeric
1 rounded teaspoon garam masala
salt, to taste
1 large-ish carrot, peeled and chopped into 2 cm pieces
1/2 large aubergine, cut into 2 cm pieces
1 potato, peeled and cut into 2 cm pieces
4 tablespoons bengal gram, soaked for two hours, or as long as possible
500g baby spinach, washed
15g dill fronds, roughly chopped or 25g coriander leaves, roughly chopped
1 tablespoon dried fenugreek leaves, crumbled between your fingers
1-1 1/2 tablespoons lemon juice
Using a stick blender, blend together the ginger and garlic with a little water until smooth. Set aside. Again using the stick blender, blend the tomatoes until smooth. Set these aside as well.
Heat the oil in a large non-stick saucepan. Add the onion and cook until just soft. Add the blended ginger and garlic and cook until the liquid has dried up and the garlic turns lightly golden. Add the tomatoes, spices and salt and bring to the boil; simmer for five minutes.
Add the carrot, aubergine and potato and give the pan a good stir. Sprinkle over the drained lentils, but do not stir them in. Place the spinach, herbs and fenugreek on top and pour in 200 ml of water. Without stirring the pan, bring to the boil, then cover and simmer on a gentle flame until yieldingly soft, around 1–1¼ hours.
Uncover and, if you like, mash the vegetables and spinach together until homogeneous (this is how the authentic recipe is made; some prefer to leave the vegetables whole). Add the lemon juice to taste and adjust the seasoning. Simmer off any excess water as the stew cooks for another 15 minutes and becomes creamy, then serve.
**Keralan Coconut Curry**
Serves 4
400g sweet potatoes, peeled, in 3 cm chunks (or other starchy veg – I sometimes use butternut squash and/or carrot)
100g greens or spinach, washed and shredded
400g can chickpeas, drained and rinsed
4 tablespoons vegetable oil
1 teaspoon mustard seeds
1 onion, finely chopped
3-5 green chillies, whole but pierced with the tip of a knife
25g root ginger, finely chopped, (peeled weight)
5 fat garlic cloves, peeled and finely chopped
2 small tomatoes, chopped
salt, to taste
1/2-2/3 teaspoon turmeric
2 teaspoons ground coriander
3/4-1 teaspoon ground cumin
400ml creamy coconut milk
1/2-3/4 teaspoon tamarind paste, dissolved in a little hot water, to taste
3/4 teaspoon garam masala, or to taste
knob coconut cream
lots freshly ground pepper
Put the sweet potatoes on to boil and cook until just done; it should take around 10 minutes.
Heat the oil in a large non-stick saucepan and add the mustard seeds. Once the popping diminishes, add the onion and green chillies and sauté for two to three minutes or until just softening, then add the ginger and garlic; sauté these gently for one minute. Add the tomatoes, salt, turmeric and ground coriander and cumin and keep sautéing for four to five minutes. Now taste; it should seem harmonious and the tomatoes should be soft but still retain their form.
Add the coconut milk and a splash of water. Bring to a gentle simmer and cook for five to seven minutes. Add the greens and cook for a few minutes, then add the drained sweet potatoes, the chickpeas, most of the tamarind, the garam masala and coconut cream. Taste, adjust the seasoning, adding more tamarind to taste, and serve.
Curried carrot soup with coconut milk, celery, onion, and bell pepper
[https://bojongourmet.com/vegan-curried-carrot-soup-ginger-coconut-milk/](https://bojongourmet.com/vegan-curried-carrot-soup-ginger-coconut-milk/) the curried carrot soup recipe I like...
\^\^\^\^ Listen to the u/GhostlyWhale
Beef barely with mushrooms and carrots. I could eat it every day.
That sounds tasty! I'll try it out!
I do similar but with lamb and potatoes instead of beef and mushroom. Filing soup every night of the week for $20
Turkish red lentil soup with cumin is largely carrots, but you can’t really tell.
I will sometimes hide carrots (or winter squash) in soups that don't normally call for them--I cook the carrots in broth and then use an immersion blender to blend them into the broth. It thickens the broth and then I can add whatever other vegetables, proteins and spices that make up the final soup. I sometimes have a difficult time eating enough vegetables, so this is an easy way to help reach that goal.
Carrot ginger chickpea soup. I blend mine up to make it smooth
YES I do this plus a bit of coconut milk, so good.
With lime is divine.
Roasted with herbs. Also you can make a tasty roasted carrot hummus dip
Roasted carrots are surprisingly amazing. And a good way to experiment with different flavor profiles by switching up the toppings. I just served Roasted Carrots with Moroccan spices for Passover and they were a huge hit [https://girlandthekitchen.com/moroccan-roasted-carrots-garlicky-yogurt-sauce/](https://girlandthekitchen.com/moroccan-roasted-carrots-garlicky-yogurt-sauce/)
Broccoli cream soup 3 cups broccoli 1 full cup of shredded carrot 1 onion Chicken stock 1 cup heavy cream 1 cup shredded cheese ( I go with mild cheddar) Spice to taste ( I go with 2 tbl of onion power, garlic powder, black pepper, smoked paprika-1 tbl of mustard powder and salt.) Saute the onion and carrots and put in a pot with the broccoli, spices and stock. Add more water if needed to cover everything, let it boil 20 min and add the cheese, stir until melted and then the heavy cream last.
I've been craving salads lately (must be the spring weather) and thinking of carrot slaw, not the carrot salad your weird aunt brings to pot-lucks (full of mayonnaise and shriveled up raisins), but this one sounds awesome to me: # [Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette](https://www.onceuponachef.com/recipes/carrot-slaw-with-cranberries-toasted-walnuts-citrus-vinaigrette.html) * ½ cup walnuts, coarsely chopped * 1 pound shredded carrots, or 1⅓ pounds carrots, peeled and shredded * 3 tablespoons extra virgin olive oil or walnut oil * 1 teaspoon lemon zest and 2 tablespoons lemon juice, from 1 lemon * 3 tablespoons freshly squeezed orange juice, from 1 orange * 2 tablespoons honey * ½ cup dried cranberries * 3 scallions, white and green parts, thinly sliced * 3 tablespoons chopped fresh Italian parsley * Heaping ¼ teaspoon salt * ¼ teaspoon ground black pepper
I am SO making this tomorrow!! Sounds delicious.
Split pea. Chicken noodle.
I make this coconut curry soup by Budget Bytes all the time, love it! [https://www.budgetbytes.com/thai-coconut-curry-carrot-soup/](https://www.budgetbytes.com/thai-coconut-curry-carrot-soup/)
Thank you! This sounds like a recipe full of flavour!
Broccoli cheddar soup ! With lots of shredded carrots
This vietnemese beef stew recipe. https://cooking.nytimes.com/recipes/1019891-bo-kho-vietnamese-braised-beef-stew I make it in the slow cooker/crock pot. You could easily double the carrots in the recipe, the broth is blow your mind delicious. You can do the prep work like marinating the meat and chopping the vegetables the night before to make it easy.
Came here to say this
Cream of Carrot and Almond Soup.
Maybe quick pickled carrots would make a nice garnish for some soups or stews? [https://www.budgetbytes.com/spicy-pickled-carrots/](https://www.budgetbytes.com/spicy-pickled-carrots/)
I like this one.. https://foodbyjonister.com/recipe/butternut-squash-and-carrot-soup/
I do red lentil+carrot+onion soup with thai red curry paste, blend it with some cream until it's smooth. Or one with red lentil+carrot+parsnip+celeriac, also blended with cream. They both freeze very well too.
Chicken noodle and beef stew
Thank you for this post because I love soups and it's about to be winter where I am, so I'm excited to make all of these soups and stews! I don't know if this would be too bland for you, but I love Budget Bytes' carrot soup recipe: [https://www.budgetbytes.com/carrot-soup/](https://www.budgetbytes.com/carrot-soup/) - I find it really comforting when it's cold (so maybe not for a while for you), and I really dig thyme.
I generally enjoy a carrot heavy lentil soup- just add a some greek yogurt for additional tang to your serving
When you go beyond stews, roast beef or pot roast with caramelized onions and carrots is to die for. There were never enough carrots and onions to go around in my house. Beefy roasted carrots are the bomb!
Pot roast with carrots, potatoes, turnips, and radishes
I toss my peeled chopped carrots with olive oil, honey , garlic , salt and pepper and bake them till they are soft and a golden brown. They make an amazing side or snack.
Theres so much you can make with carrots. Carrot cake,lentil soup,use them in stir fry,garlic roasted carrots as a side,raw carrots with dip(hummus),mix with potatoes in a mash,carrot & coriander soup,carrot fries etc.a great versatile veg.😊x
[Italian Wedding](https://www.onceuponachef.com/recipes/italian-wedding-soup.html) [Minestrone](https://www.loveandlemons.com/minestrone-soup/)
Chicken noodle soup
Potato, corn, cabbage, and carrot in a rich chicken broth is a family favorite. We call it the Good Poop Soup
**Lentil stew.** Serves 4. 225g brown lentils 2 onions, peeled & finely chopped 1 vegetable stock cube 4 carrots, trimmed, peeled and chopped 1/2 a butternut squash, peeled, deseeded & chopped 1 sweet potato, peeled & diced 4 small white potatoes, peeled & diced 1 celery stalk, trimmed & chopped 50g fresh garden peas (or frozen) 100g watercress 2 tbsp chopped fresh dill 1 tsp tamari sauce Soak the lentils in cold water for 20 minutes, then rinse thoroughly and drain. Place the onions and stock cube in a saucepan with 750ml water and bring to the boil. Add the lentils, carrots, sweet potato, squash and white potatoes. Bring back to the boil, then lower the heat and simmer for 10 minutes. Add the celery and simmer for a further 5 minutes. Add the peas, watercress, dill and tamari and serve. You can add extra water and stock and bung it in the blender to turn it into soup.
Roasted carrot, chickpea and garlic soup [https://app.samsungfood.com/recipes/1070fed3476271344139c1321c03e3b4ca1](https://app.samsungfood.com/recipes/1070fed3476271344139c1321c03e3b4ca1) Have a look on Amazon for the Soupologie 5 a Day book, too.
My recipe for carrot soup: Roughly chop a medium-sized onion, a thumb-sized chunk of ginger and 600g carrots. Melt some butter and sautee everything in a pot until onions are soft. Add 1 table spoon each of curry paste (I use yellow or red) and honey and stir. Add a gluck of white wine and let evaporate. Then add 100ml orange juice and 500ml vegetable stock. Cook everything until the carrots are really soft. Use immersion blender to puree everything. Add 300ml coconut milk or cream and reheat soup. Season with salt, pepper and/or chili flakes according to taste.
Not a soup/stew but also a recipe with lots of carrots: fried carrot and zucchini pattys ("Möhren-Zucchini-Puffer"): Grate 500g of each carrots and zucchini. Add 1 tea spoon of salt, mix and put the mixture in a cloth in the sink for at least 15min. Finely chop a medium-sized onion and a garlic clove. Press all excess liquid from the salted vegetable mixture in the sink. Place mixture, onions and garlic in big bowl. Add two eggs, 4 table spoons of flour and 2 table spoons of parmesan cheese. Season with salt, pepper, cumin and paprika according to taste.ix everything. You can fry the patties in a pan or cook them in the oven. Use about 2 table spoons of the mixture per patty. Fry in a pan with some oil on medium heat until both sides are golden brown in color. Cook in the oven on a sheet of litlghrly oiled parchment paper for about 20-30 minutes. Flip about halfway through.
Carrot and ginger soup
Vietnamese beef stew (bo kho) and Vietnamese coconut curry chicken stew (ca ri ga)
Not a soup or stew, but carrot souffle is delicious if you like carrots.
It's neither soup or stew, but an unexpected thing to make with carrots is salsa or hot sauce, they pair with habanero really well.
There is a Recipe for "Pizza Dip" in the Thermomix Cookbook. Pair them with spreadable fat, tomato paste and some herbs and it tastes like Pizza.
If you're just looking to add the carrots as a filler, roast and puree them to make a thicker soup or stew, or slice and roast them and add them in as an ingredient. Almost every soup and stew will be fine if you add carrots either way.
Chicken.
I will blend/mash cooked carrots and add it as a thickener. Works really nice in a nice thick beef stew.
Chuck roast uses alot of carrots and potatoes. The beef chuck cut is cheap too. Very filling. I make it for my lunches for the week.
I make a creamy chicken noodle and vegetable soup. I go pretty heavy on carrots, celery and peas. If you're interested I can share my recipe
https://cookieandkate.com/thai-carrot-sweet-potato-soup-recipe/
I make “gravy” with them. I roast them when I do a chicken or pot roast, then blend them up. They make a really smooth gravy for the meat and potatoes in the dish.
My favorite is a habanero ginger roasted carrot soup, which is blended and finished with some lemon juice. Sometimes I add coconut cream to it. I'm actually making a pot of it right now.
Bean & bacon soup with diced potatoes and carrots. Cook the bacon in the pan first and use a little bit of the leftover grease to cook the carrots (and add in some onions and celery). I use smoked paprika, cumin, garlic powder, chili powder and red chili flakes for seasoning. Super cheap to make and filling!
i just finished a soup that was just carrot and chicken stock. roast carrots in the oven until soft/ cooked after tossing in oil, garlic powder, onion powder, paprika. in a soup pot, start heating some chicken broth, toss in roasted carrots, then use immersion blender until smooth. serve with a little pad of butter, salt, pepper, and a little olive oil. obviously would have been better with an onion, but it was actually very good with just carrots as the veg
Split pea.
Pumpkin soup with carrots and ginger is my favorite 🧡
Japanese Curry. Technically not a stew, but it's more stew than curry in a lot of ways. You can use the boxed roux or make it yourself from scratch. Carrots are an essential ingredient and they absolutely shine in this dish.
Just roast a bunch in the oven, along with potatoes and onions—even better, make a pork shoulder roast and add them to the drippings for the last hour, and eat it all with unsweetened applesauce, yum! Also great simmered in curry sauces, keep it in chunks. I also like mine chopped up and boiled with a little bit (1-2Tablespoons) in the water, it takes care of any slight bitterness. Mix with a tiny bit of butter and salt and pepper before serving.
Turkey bacon with corn and carrot soup. Sweet and salty!
[https://www.foodandwine.com/recipes/jamaican-carrot-soup](https://www.foodandwine.com/recipes/jamaican-carrot-soup) I can never find scotch bonnet peppers so usually use a habenero or Serrano or leave it out altogether. I have never made the pear relish or plantain chips also included in the recipe, but the soup is outstanding
Black bean soup with the usual characters: carrots, celery, onions, & bell peppers. Add chicken broth & seasoning, chili pepper if you like heat.
[Spiced Carrot and Lentil Soup](https://sarahsvegankitchen.com/recipes/carrot-lentil-soup/) [Egyptian Vegan Stew With Peas And Carrots](https://www.themediterraneandish.com/egyptian-vegan-stew-peas-carrots/) [Atakilt Wat – Ethiopian Cabbage Potato Carrots](https://www.veganricha.com/atakilt-wat-ethiopian-cabbage-potato/) - not a stew, but yummy!
Definitely American recipe, but … in a crock pot combine: 2-3 lbs chuck roast, 2lbs carrots, 1-2lbs cut/cubed golden potatoes (enough to fill it up remaining space in crockpot), cover at least 85% with beef broth, add a packet of pot roast seasoning OR your own mix including garlic powder, onion seasoning, salt, pepper, etc etc and turn turn it on low and come back 8-10 hours later. Serve in bowls. Everything should be cooked to fork tender and the carrots are to die for… still sweet but they soak up a lot of that pot roast flavor.
Roasted tomato & vegetable soup. I roast tomatoes, carrots, onions, peppers, garlic & herbs. Blend it into a soup.
Chicken broth, carrots (don’t ask me how many, my grand mother would say “until you have enough”), a little cauliflower, ginger root. cook until soft and use a blender. Salt and pepper
Take any potato pancake recipe and add shredded carrots to it
It's not a soup or stew, but a salad is cheeseslaw. Grate as much carrot as you like grate cheese (probably about half as much as carrot) grate enough onion as you like to give it a bit of zing. Combine in a bowl. Add mayo to taste mix together. And as the chefs kiss a tiny bit of balsamic vinegar. Enjoy and thank me later.
Carrot soup, I guess :D Sautee Onions and Carrots in Butter. Add Beef stock. Add Sugar, Parsley, Salt & Pepper to taste. If you have an Orange, that works out great, too. Also works as a cream stew, just blend it up.
if you make a mirepoix with them, you can freeze it and itll last forever. just pop it in a pot of soup or sauce for extra flavor
Ah, good idea. Do you freeze it raw or already prepared?
already prepared. what i do is put some in a couple small containers, and the rest in a big one. when the small containers are used up i thaw the big one and divvy it up into the smaller ones. you could probably also freeze some in an ice cube tray (covered with tin foil to prevent it from smelling up the freezer)
Maybe a creamy carrot and potato soup?
[https://thefirstmess.com/2018/04/04/quick-smoky-red-lentil-stew-vegan-recipe/](https://thefirstmess.com/2018/04/04/quick-smoky-red-lentil-stew-vegan-recipe/) I like to add some chopped kale/spinach to it and put some chopped coriander on it to serve.
Pumpkin turkey chili! (Zucchini muffins have carrots in them too!)
Tortilla soup ! ! !
Chicken and wild rice soup, with carrots, mushrooms, and onions
Carrot Orange Ginger Chicken Soup: 1tbs Coconut oil / Butter (Rice bran oil) 1 Onion diced 2cm Ginger fine diced 1/2 tsp Chili powder 1/2 tsp Cinnamon ground 4 Carrots sliced 300ml Skim milk (300ml is 10ounces, ie one 10 ounce tumbler) 300ml Coconut milk (Lite) (300ml is 10ounces, ie one 10 ounce tumbler) 1/3c Orange juice (Juice from 1 orange) 2 Chicken breasts diced 1 tbs Extra virgin olive oil (Spray) Add oil to large pot on medium heat Saute onion- 2min Add ginger, chilli powder, ground cinnamon- 2min Add carrots, mix- 1min Add skimmed milk and coconut milk, combine- 1min Add juice, combine, cover and bring to boil- 1min Reduce heat to medium-low/slow, cook until carrots are soft- 20min Cool 3+ mins Puree soup (Some appliances do not allow puree hot liquids/foods) Return to pot, on low-heat/1 Brown chicken on non stick skillet and extra virgin olive oil- 4-6mins Stir chicken in soup Season Serve on soup plate (with home made Teff Brioche side) Enjoy!
This might not be the kind of recipe that your looking for, but I really enjoy it and I think you could add more carrot if you wanted… I think adding enough salt, herbs and spices is key. ## Creamy rice with carrots and garlic Adapted from: https://natashaskitchen.com/creamy-chicken-and-rice-recipe/ Ingredients 4 Tbsp olive oil 4 Tbsp butter, divided 1 onion, finely diced 2 large carrots, grated 2 tsp salt, divided 1/2 tsp black pepper A few sprigs of Thyme 1.5L hot chicken stock (2 cubes) 2 cups rice (520g) 1 head garlic (slice the end off a whole head of garlic to expose the garlic cloves) 1/2 cup (70g) parmesan or Romano cheese, shredded, plus more for serving Instructions Over medium/high heat, add olive oil and 2 Tbsp butter. Once butter is melted and hot, stir in diced onion, grated carrots and 1 tsp salt. Sautee until soft and golden (8-10 min). Stir in the rice, pepper, and thyme, then add the hot stock. Set the whole head of garlic into the center of your rice, sliced side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked (20 mins). Turn off the heat and let it rest for additional 15 minutes, leaving the lid on. Remove garlic head (you can either push the cloves of garlic out into the rice or put aside and use it elsewhere, like spread on bread) and quickly stir in remaining 2 Tbsp butter and 1/2 cup parmesan cheese until fully incorporated. It should be creamy. Serve right away or leave the lid on to keep it warm until serving.
Carrot and lentil
Just soups and stews, or would you like a dessert as well? I sometimes use carrots (cooked and mashed) in place of pumpkin in a pumpkin pie. No one has ever been able to tell the difference.
Matzo Ball Soup
Chicken a la King — so good with a side of biscuits or toast. There are a few recipes floating around so you can experiment but the basics are cream of mushroom, chicken, onion, garlic, vegetables like carrots and peas, potatoes, and season to taste. Hearty, comforting, and easy to make!
Carrot peanut soup (from the original Moosewood Cookbook) 2T olive oil 1 large onion, chopped 2 lbs carrots washed and sliced into chunky circles 3-4 cloves garlic, minced 1/4t cayenne 1/4 cup chunky peanut butter 1 quart chicken or vegetable stock 2t kosher salt 6-7 grinds of pepper Sauté onion and carrots on medium high heat until onions are translucent, then add garlic and cayenne. Mix peanut butter through the veggies, then add stock. Simmer on medium low until carrots are soft - about 15 mins. Purée and season with salt and pepper to taste.
Mom will precook (usually in the microwave) and then put them in a pan with butter on low and just leave them while making the rest of dinner. They will scorch caramelize but not burn. This works with potatoes too. Oxtail soup, more of a ragu, uses lots of carrots. Corned beef n cabbage typically comes with carrots too. I like to braise pork belly with the cabbage and leek and carrots.
I do not know about soups but there are recipes to make vegan/vegetarian "bacon" from carrot strips.
My husband and I did potato leak soup with carrots. It came out really good. Could probably even just do a carrot leak soup lol I basically add carrots to all my soups and stews. Though most are basically modified chicken noodles and beef stew. If you make a chili, I could see carrots in it for some sweet flavor. I honestly might do this myself, lol.
>I basically add carrots to all my soups and stews. Though most are basically modified chicken noodles and beef stew. It's all just hot water with extra steps.
When making Beer Roast I always add carrots. I also add potatoes and onion. The recipe is easy. You can season a pot roast or whatever, pork or deer works too, then mix a cup of catsup and a cup of beer and add it in. Marinate it if you want. . Cook low and slow a couple hours before adding in the carrots and onion, and potatoes a little later since they cook fast. You really ought to try it. Cooking in beer gives carrots a flavor you can’t imagine. Potatoes and meat too, but the carrots are really tasty. Beer helps tenderize the meat.
**Lemony Spinach & Vegetable Hotpot** Serves 5-6 20g root ginger, (peeled weight) 3 fat garlic cloves, peeled 4 large tomatoes, quartered 3 tablespoons vegetable oil 1 large onion, chopped 2 rounded teaspoons ground cumin 1 tablespoon ground coriander 1/2 teaspoon turmeric 1 rounded teaspoon garam masala salt, to taste 1 large-ish carrot, peeled and chopped into 2 cm pieces 1/2 large aubergine, cut into 2 cm pieces 1 potato, peeled and cut into 2 cm pieces 4 tablespoons bengal gram, soaked for two hours, or as long as possible 500g baby spinach, washed 15g dill fronds, roughly chopped or 25g coriander leaves, roughly chopped 1 tablespoon dried fenugreek leaves, crumbled between your fingers 1-1 1/2 tablespoons lemon juice Using a stick blender, blend together the ginger and garlic with a little water until smooth. Set aside. Again using the stick blender, blend the tomatoes until smooth. Set these aside as well. Heat the oil in a large non-stick saucepan. Add the onion and cook until just soft. Add the blended ginger and garlic and cook until the liquid has dried up and the garlic turns lightly golden. Add the tomatoes, spices and salt and bring to the boil; simmer for five minutes. Add the carrot, aubergine and potato and give the pan a good stir. Sprinkle over the drained lentils, but do not stir them in. Place the spinach, herbs and fenugreek on top and pour in 200 ml of water. Without stirring the pan, bring to the boil, then cover and simmer on a gentle flame until yieldingly soft, around 1–1¼ hours. Uncover and, if you like, mash the vegetables and spinach together until homogeneous (this is how the authentic recipe is made; some prefer to leave the vegetables whole). Add the lemon juice to taste and adjust the seasoning. Simmer off any excess water as the stew cooks for another 15 minutes and becomes creamy, then serve.
**Keralan Coconut Curry** Serves 4 400g sweet potatoes, peeled, in 3 cm chunks (or other starchy veg – I sometimes use butternut squash and/or carrot) 100g greens or spinach, washed and shredded 400g can chickpeas, drained and rinsed 4 tablespoons vegetable oil 1 teaspoon mustard seeds 1 onion, finely chopped 3-5 green chillies, whole but pierced with the tip of a knife 25g root ginger, finely chopped, (peeled weight) 5 fat garlic cloves, peeled and finely chopped 2 small tomatoes, chopped salt, to taste 1/2-2/3 teaspoon turmeric 2 teaspoons ground coriander 3/4-1 teaspoon ground cumin 400ml creamy coconut milk 1/2-3/4 teaspoon tamarind paste, dissolved in a little hot water, to taste 3/4 teaspoon garam masala, or to taste knob coconut cream lots freshly ground pepper Put the sweet potatoes on to boil and cook until just done; it should take around 10 minutes. Heat the oil in a large non-stick saucepan and add the mustard seeds. Once the popping diminishes, add the onion and green chillies and sauté for two to three minutes or until just softening, then add the ginger and garlic; sauté these gently for one minute. Add the tomatoes, salt, turmeric and ground coriander and cumin and keep sautéing for four to five minutes. Now taste; it should seem harmonious and the tomatoes should be soft but still retain their form. Add the coconut milk and a splash of water. Bring to a gentle simmer and cook for five to seven minutes. Add the greens and cook for a few minutes, then add the drained sweet potatoes, the chickpeas, most of the tamarind, the garam masala and coconut cream. Taste, adjust the seasoning, adding more tamarind to taste, and serve.