Recipes that are carrot based?

Chandler330
Chandler330 Posts: 378 Member
edited November 2024 in Recipes
I have a ton of carrots to use up and was wondering if anybody had a recipe they could share :smile:

Replies

  • sheldonklein
    sheldonklein Posts: 854 Member
    http://mobile.eatingwell.com/recipes/curried_carrot_soup.html
  • AlisonH729
    AlisonH729 Posts: 558 Member
    edited February 2015
    I've made this Carrot Coconut Soup and it's very good. (I've seen it on a few sites but I think this is the original recipe.) And I don't know if it actually specifies, but I use canned coconut milk.

    Here's a Creamy Carrot Tomato soup that is similar.

    Both will require a stick or regular blender to get a silky consistency.
  • Chandler330
    Chandler330 Posts: 378 Member
    Thank you :smile: Any excuse to use my Ninja is welcome
  • Alluminati
    Alluminati Posts: 6,208 Member
    edited February 2015
    CARROT CAKE!!!!!!!!!1111!!!! Duh
    http://www.gimmesomeoven.com/best-carrot-cake/
  • dklibert
    dklibert Posts: 1,196 Member
    Make carrot ginger salad dressing like they serve at Japanese restaurants.
  • kristydi
    kristydi Posts: 781 Member
    I love carrot raisin salad, but get made fun of for eating it. I don't really have a recipe, I just do it till it looks right. Basically it's lots of shredded carrots, a small can of crushed pineapple (with a bit of the juice) and raisins with just barely enough mayo to moisten it. If the carrots aren't very sweet you can add a bit of sugar but I usually don't.

    It used to be on Chickfilas menu so you could Google coppy cat recipes for better directions.
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  • Alatariel75
    Alatariel75 Posts: 18,370 Member
    http://www.taste.com.au/recipes/29007/carrot+and+cumin+dip

    Yum yum yum yum
  • waterbyrde
    waterbyrde Posts: 30 Member
    From the Kitchn:

    Moroccan-Spiced Roasted Carrot Hummus

    Makes about 3 1/2 cups

    1/2 pound carrots, chopped into 1-inch chunks
    2 whole cloves of garlic, peels left on
    2 tablespoons extra virgin olive oil, divided
    3/4 cups cooked chickpeas, rinsed and drained if from a can
    2 tablespoons tahini
    1 tablespoon fresh lemon juice
    2 tablespoons water + more to thin if necessary
    1/4 teaspoon ground cumin
    1/4 teaspoon ground ginger
    1/4 teaspoon salt
    1/8 teaspoon ground black pepper
    1/8 teaspoon ground cinnamon
    1/8 teaspoon ground coriander
    1/8 teaspoon ground cayenne
    1/8 teaspoon ground allspice
    pinch of ground cloves
    Fresh cilantro, minced, to serve

    Preheat the oven to 425°F. Toss the chopped carrots and whole garlic cloves with 2 tablespoons of olive oil. Scatter evenly on a baking sheet lined with parchment and roast in the oven until the carrots are tender and lightly browned, 18 to 20 minutes. Toss carrots halfway through cooking. Once cool enough to handle, squeeze the garlic cloves out of their peels.

    In the bowl of a food processor, combine roasted carrots, roasted garlic, chickpeas, tahini, lemon juice, water and all of the spices. With the motor running drizzle in the remaining 2 tablespoons of olive oil. Whirl away until smooth, scraping the sides down as necessary. Taste and adjust seasonings if necessary. If the hummus is too thick, add a little more water or oil and process until desired consistency is achieved.

    Serve with minced cilantro and your favorite veggies and crackers.
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