Type what you have

Ingredients

• ✓ carrot
• water
• skim milk
• sugar
• cardamom

Instructions

1. 1 Place the carrots and water into a saucepan, and bring to a boil. Boil until tender, about 5 minutes. Remove from heat and let cool slightly, then puree carrots and water in a blender.
2. 2 In a large pot, heat the milk over medium heat. Stir in the carrots, sugar and cardamom until sugar has dissolved. Cool to room temperature, then refrigerate until chilled, about 2 hours. Shake or stir before serving.

By SMANDA1

Ingredients

• ✓ carrot
• strawberry
• tomato
• red bell pepper
• apple
• lime
• ginger

Instructions

1. 1 Place a collection container under the exit spout of a juicer; turn the juicer on. Place carrots into the feeding chute; insert the food pusher and gently guide carrots down the chute. Repeat with strawberries, tomato, bell pepper, apple, lime, and ginger. Turn off the juicer.
2. 2 Stir juice in the collection container and serve.

By Alice Yuko Shikina

Ingredients

• ✓ carrot
• rice milk
• ice cube
• honey
• cinnamon
• nutmeg

Instructions

1. 1 Blend rice milk, carrot, ice cubes, honey, cinnamon, and nutmeg in a blender until smooth, at least 45 seconds. Strain milkshake through a fine-mesh strainer into a cup 2 times to catch any carrot lumps.

By Christina Avlon

Ingredients

• ✓ carrot
• lime
• pineapple
• ice

Instructions

1. 1 Process lime, carrots, and pineapple through a juicer; serve over ice.

By France Cevallos

Ingredients

• ✓ carrot
• tomato
• celery
• worcestershire sauce
• horseradish
• hot sauce
• ice cube

Instructions

1. 1 Blend tomatoes, celery, carrot, Worcestershire sauce, horseradish, and hot sauce in a blender until very smooth. Add ice cubes and blend until smooth.

By Juliana Hale

Ingredients

• ✓ carrot
• banana
• kiwi
• apple
• pineapple
• ice cube

Instructions

1. 1 Blend the carrot, banana, kiwi, apple, pineapple, and ice cubes in a blender until smooth.

By Teresa

Ingredients

• ✓ carrot
• orange juice
• mango
• banana
• vanilla yogurt
• ice cube
• ginger

Instructions

1. 1 Pour orange juice into the pitcher of a blender and add mango, frozen banana, carrots, vanilla yogurt, ice cubes, and ginger. Pulse several times to crush ice, then blend until smooth, 30 seconds to 1 minute.

By Kim Klein-McKnuckles

Ingredients

• ✓ carrot
• orange
• ginger
• lemon juice
• ice

Instructions

1. 1 Place a collection container under the exit spout of a juicer; turn the juicer on. Place orange halves into the feeding chute; insert the food pusher and gently guide orange halves down the chute. Repeat with carrot and ginger. Turn off the juicer.
2. 2 Pour lemon juice into the collection container and stir to combine. Pour over ice.

By Megan Olson

Ingredients

• ✓ carrot
• raspberry
• grape
• beet
• lemon non-fat greek yogurt
• agave nectar
• ice cube

Instructions

1. 1 Place all ingredients in Oster® Versa® Performance Blender in order listed.
2. 2 Select programmed SMOOTHIE setting.
3. 3 Serve immediately.

By Oster Versa

Ingredients

• ✓ carrot
• beet
• orange
• spinach
• blueberry
• ginger

Instructions

1. 1 Run beets, carrots, oranges, spinach, blueberries, and ginger through a juicer according to manufacturer's instructions.

By Chef Jombus

Ingredients

• ✓ carrot
• carrot juice
• pineapple juice
• lime juice
• ginger beer
• vodka
• lime wedge

Instructions

1. 1 Stir carrot juice, pineapple juice, and lime juice together in a pitcher; cover and chill in the refrigerator for up to 24 hours.
2. 2 Stir ginger beer into pitcher just before serving; pour into 8 ice-filled glasses. Add 2 tablespoons vodka to each glass; garnish with lime wedges and halved baby carrots.

By Juliana Hale

Ingredients

• ✓ carrot
• tomato
• celery
• onion
• green bell pepper
• beet
• garlic
• sugar
• black pepper
• horseradish
• lemon juice
• water
• worcestershire sauce
• sugar
• salt

Instructions

1. 1 Place a collection container under the exit spout of a juicer; turn the juicer on. Place tomatoes into the feeding chute; insert the food pusher and gently guide tomatoes down the chute. Repeat with celery, onion, green pepper, beets, carrots, and garlic.
2. 2 Place juice into a large pot. Stir in sugar, black pepper, horseradish, lemon juice, and enough water to form a thin consistency: season with Worcestershire sauce. Bring to a boil, and cook for 20 minutes.
3. 3 Pack juice into hot, sterilized 1-quart jars, filling to within ¾ inch of the top. Stir in 1 tablespoon sugar and 1 teaspoon salt into each jar. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 40 minutes.
5. 5 Remove jars from the stockpot and let rest on a cloth-covered or wood surface, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Stacy

Ingredients

• ✓ carrot
• heavy cream
• milk
• chicken stock
• cayenne pepper
• nutmeg
• allspice
• cardamom
• ginger
• garlic
• brown sugar
• butter
• celery
• onion
• black pepper
• sea salt
• olive oil
• parsnip

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place parsnips and carrots in a mixing bowl; sprinkle with 1 tablespoon olive oil and toss to coat. Season with salt and pepper. Spread vegetables evenly onto a baking sheet.
3. 3 Roast in the preheated oven until vegetables are tender and parsnips are golden brown, about 30 minutes.
4. 4 Heat remaining 1 tablespoon olive oil in a large saucepan over medium heat. Cook and stir onion and celery in hot oil until softened and onion is beginning to turn golden brown, about 5 minutes.
5. 5 Reduce heat to low; stir in butter, brown sugar, garlic, and roasted parsnips and carrots. Continue to cook and stir until vegetables are very soft and beginning to brown, about 5 to 10 minutes.
6. 6 Season with ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in chicken stock; bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently for 5 to 10 minutes.
7. 7 Working in batches, pour soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get soup moving before leaving it on to purée.
8. 8 Pour blended soup into a clean pot. Stir in milk and cream. Return to a simmer over medium-low heat. Season with salt and pepper to serve.

By Alan Dorchak

Ingredients

• ✓ carrot
• salt
• sugar
• ring
• lid
• canning jar
• black pepper
• worcestershire sauce
• horseradish
• sugar
• lemon juice
• water
• garlic
• green pepper
• beet
• celery
• onion
• tomato

Instructions

1. 1 Gather the ingredients.
2. 2 Process tomatoes, onion, 3 tablespoons plus 1/2 teaspoon celery, carrot, beet, green bell pepper, and garlic through a juicer.
3. 3 Stir together vegetable juices, water, lemon juice, 1 1/4 teaspoons sugar, horseradish, Worcestershire sauce, and black pepper in a large pot. Bring to a boil and cook until flavors blend, about 20 minutes. Meanwhile, sterilize the jar and lid in boiling water for at least 5 minutes.
4. 4 Ladle juice into the jar. Stir 1 tablespoon sugar and salt into juice. Wipe the rim of the jar with a moist paper towel to remove any residue. Top with the lid and screw on the ring.
5. 5 Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.
6. 6 Remove the jar from the pressure canner and place onto a cloth-covered or wooden surface until cool. Press the center of the lid with a finger to ensure the lid does not move up or down. Remove the ring for storage and store in a cool, dark area.

By Lisa

Ingredients

• ✓ carrot
• ring
• lid
• canning jar
• lemon juice
• hot pepper sauce
• seafood seasoning
• celery seed
• black pepper
• worcestershire sauce
• kosher salt
• bay leaf
• horseradish
• vinegar
• tomato sauce
• jalapeno pepper
• garlic
• green bell pepper
• onion
• tomato
• chile de arbol pepper

Instructions

1. 1 Grind chile de arbol peppers with a mortar and pestle until becomes a powder; set aside.
2. 2 Place tomatoes, onions, bell peppers, carrots, garlic, and jalapeño in the bowl of a food processor, in batches; pulse until finely chopped then transfer to a large pot.
3. 3 Stir tomato sauce, vinegar, horseradish, bay leaves, chile de arbol powder, kosher salt, Worcestershire sauce, black pepper, celery seeds, seafood seasoning, and hot pepper sauce into tomato mixture; bring to a boil. Reduce heat, and simmer, stirring regularly, until vegetables are tender, about 30 minutes; remove and discard bay leaves.
4. 4 Place vegetable mixture in a vegetable juicer, in batches if necessary; process. Strain excess pulp from juice if desired. Pour juice into a large pot over medium heat; cook until nearly boiling then stir in lemon juice.
5. 5 Meanwhile, inspect 8 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until Bloody Mary mix is ready. Wash new, unused lids and rings in warm soapy water.
6. 6 Pack hot Bloody Mary mix into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims of jars with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
7. 7 Place a rack in the bottom of a large stockpot or canning kettle and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 40 minutes (or 35 minutes if using pint-sized jars).
8. 8 Remove jars from the pot; place on a cloth-covered or wood surface, several inches apart. Cool, 8 hours to overnight. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Cara

Ingredients

• ✓ carrot
• olive oil
• lemon juice
• sugar
• cumin
• cinnamon
• garlic powder
• cayenne pepper
• aluminum foil

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Toss carrots in a bowl with olive oil, lemon juice, sugar, cumin, cinnamon, garlic powder, and cayenne pepper. Transfer to a large roasting pan and arrange in a single layer.
3. 3 Roast in the preheated oven, turning often, 20 to 30 minutes.

By kelljob

Ingredients

• ✓ carrot
• chickpea
• raisin
• olive oil
• lemon juice
• cumin
• chili powder
• salt
• black pepper
• feta cheese

Instructions

1. 1 Combine carrots, garbanzo beans, and raisins together in a bowl.
2. 2 Whisk olive oil, lemon juice, cumin, chili powder, salt, and ground black pepper together; stir into carrot mixture. Marinate carrot mixture for 2 hours. Serve with crumbled feta cheese.

By bfr610

Ingredients

• ✓ carrot
• vegetable oil
• onion
• garlic
• turmeric
• salt
• black pepper
• cabbage
• water

Instructions

1. 1 Heat oil in a pot over medium heat. Cook onion in hot oil until translucent, about 5 minutes. Stir in carrots, garlic, turmeric, salt, and black pepper. Cook and stir until flavors are combined, about 7 minutes. Add cabbage and mix well.
2. 2 Cover the pot, reduce heat to medium-low, and cook until cabbage is tender but not completely soft, about 20 minutes. Add water if vegetables look dry.

By Leftover Inspired

Ingredients

• ✓ carrot
• olive oil
• onion
• cabbage
• salt
• black pepper
• cumin
• turmeric
• potato

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add carrots and onion; cook and stir until beginning to soften, about 5 minutes. Stir in cabbage, salt, pepper, cumin, and turmeric; cook for 15 to 20 minutes.
2. 2 Add potatoes; reduce heat to medium-low, cover, and cook until potatoes are soft, about 20 minutes.

By stamarex

Ingredients

• ✓ carrot
• vegetable oil
• onion
• celery
• peanut
• black sesame seed
• bay leaf
• salt
• attieke
• water
• cilantro

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onion, carrot, and celery; cook until fragrant, 3 to 4 minutes. Stir in peanuts, sesame seeds, bay leaf, and salt, stirring often until vegetables are tender and seeds and peanuts have toasted; add attieke, stirring constantly. Pour water over entire skillet, distributing evenly.
2. 2 Cover skillet; reduce heat to medium. Steam attieke until it is moist and heated all the way through, about 5 minutes.
3. 3 Uncover skillet; fold attieke with a spatula. Top with cilantro.

By Buckwheat Queen

Ingredients

• ✓ carrot
• water
• olive oil
• salt
• black pepper
• cinnamon
• cumin
• garlic
• thyme
• bay leaf
• lemon juice

Instructions

1. 1 Place a steamer insert into a saucepan, and fill with 1 1/2 cups of water, or just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sliced carrots, reduce the heat to medium, and cover the pan again. Steam until tender but not mushy, 4 to 6 minutes depending on the thickness of the slices. Reserve 1/2 cup of the cooking liquid.
2. 2 Heat the olive oil in a skillet over medium heat. Reduce the heat to low and stir in the salt, pepper, cinnamon, cumin, garlic, and thyme. Cook the spices and garlic, stirring frequently, until fragrant, about 10 minutes. Add the 1/2 cup reserved cooking liquid and the bay leaf, cover, and simmer for 20 minutes.
3. 3 Stir in the carrots, tossing well to coat with the spice mixture, and cook until heated through, about 2 to 3 minutes. Sprinkle with lemon juice and remove the bay leaf before serving.

By Amy

Ingredients

• ✓ carrot
• moroccan spice rub
• chicken tender
• olive oil
• butter
• red onion
• garlic
• couscous
• chicken broth
• chickpea
• almond

Instructions

1. 1 Coat chicken with 1 tablespoon olive oil and Moroccan seasoning in a shallow dish.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon olive oil and butter once the pot is hot. Cook chicken until browned, 3 to 5 minutes per side. Remove chicken and keep warm. Add onion, carrot, and garlic and cook until softened, about 5 minutes. Add pearl couscous, broth, and chickpeas; stir to combine. Cancel Saute function. Add chicken back to the pot.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve chicken with almonds sprinkled on top.

By thedailygourmet

Ingredients

• ✓ carrot
• oil
• onion
• green bell pepper
• tomato
• green chile
• water
• vegetable bouillon
• curry powder
• chili powder
• salt
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium heat; stir in onions and bell peppers. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
2. 2 Add carrots, tomatoes, green chiles, water, bouillon cube, curry powder, chili powder, salt, and pepper. Cook until mixture is well combined and thickened, 15 to 20 minutes.

By seattlelove

Ingredients

• ✓ carrot
• olive oil
• onion
• vegetable stock
• peanut butter
• tomato
• red pepper flakes
• cabbage
• sweet potato
• turnip
• okra
• chicken

Instructions

1. 1 Heat the olive oil over medium heat in a large soup pot; cook and stir the onion in the hot oil until translucent, about 5 minutes. Whisk 1/2 cup of vegetable stock and the peanut butter into the onions until the mixture is smooth. Beat in remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; bring to a boil, reduce heat to medium low, and cook at a simmer for 30 minutes, stirring occasionally.
2. 2 Stir in the cabbage, sweet potato, carrot, and turnip; simmer, stirring occasionally, until the vegetables are tender, about 30 more minutes. Stir in the okra and chicken and simmer until the okra is tender, about 30 additional minutes.

By mary

Ingredients

• ✓ carrot
• grapeseed oil
• yellow onion
• red bell pepper
• green bell pepper
• garlic
• harissa paste
• fire-roasted diced tomato
• tomato paste
• shrimp stock
• chickpea
• shrimp
• salt

Instructions

1. 1 Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, for 1 minute. Add carrots and bell peppers; cook and stir for 1 minute. Stir in garlic and 1 tablespoon harissa; mix well. Pour in fire-roasted tomatoes with liquid and stir to combine. Mix in tomato paste and remaining 1 tablespoon harissa until well combined.
2. 2 Pour in stock slowly, stirring constantly, to ensure that all ingredients are well mixed together. Add garbanzo beans. Reduce heat and simmer, stirring occasionally, 15 to 20 minutes. If stew appears too dry, add a few more tablespoons stock if needed.
3. 3 Add shrimp and salt. Mix well. Cover and cook until shrimp are bright pink on the outside and the meat is opaque, about 10 minutes. Be careful not to overcook the shrimp.

By CookingWithShelia

Ingredients

• ✓ carrot
• olive oil
• onion
• turmeric
• cumin
• salt
• black pepper
• ginger
• cabbage
• garlic
• yellow potato
• water

Instructions

1. 1 Heat oil in a large pot over medium heat. Add carrots and sauté until slightly softened, about 5 minutes. Add onion; sauté until fragrant, about 2 minutes. Add turmeric, cumin, salt, pepper, and ginger; let seasonings toast until fragrant, about 1 minute.
2. 2 Stir cabbage and garlic into the pot; cook, stirring occasionally, until cabbage wilts, about 10 minutes. Stir in potatoes and water; bring to a boil. Reduce the heat to medium-low and simmer, stirring every 10 minutes, until potatoes are tender, about 30 minutes.

By Twin Cities

Ingredients

• ✓ carrot
• all-purpose flour
• chipotle chili powder
• garlic powder
• cinnamon
• coriander
• salt
• black pepper
• turkey breast
• olive oil
• acorn squash
• red onion
• garlic

Instructions

1. 1 Mix flour, chipotle chili powder, garlic powder, cinnamon, coriander, salt, and black pepper in a large resealable plastic bag and shake to combine. Place the turkey breast into the bag, seal, and shake to coat turkey with the spice mix.
2. 2 Heat olive oil in a large skillet over medium heat and sear the seasoned turkey breast in the hot oil until browned on both sides, about 5 minutes per side (meat will still be pink inside).
3. 3 Place acorn squash quarters, carrots, red onions, and garlic cloves into the bottom of a large slow cooker. Place the browned turkey breast on top of the vegetables. Cover cooker.
4. 4 Cook turkey breast until meat and vegetables are very tender, 3 1/2 to 4 hours on High or 7 to 8 hours on Low. Transfer turkey breast to a platter and allow to rest for about 10 minutes before slicing.
5. 5 Peel squash and garlic cloves. Arrange the cooked vegetables around the turkey meat and spoon the juices from the slow cooker over the turkey and vegetables to serve.

By Christine

Ingredients

• ✓ carrot
• seafood seasoning
• yellow african pepper
• tomato paste
• golden pompano fish
• palm oil
• yellow onion
• red bell pepper
• green bell pepper
• sweet potato
• garlic
• fire-roasted diced tomato
• seafood stock
• bay leaf

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix seafood seasoning and ground yellow pepper together in a small bowl. Place tomato paste in another bowl and mix in 1/2 of the seasoning mixture; set aside.
3. 3 Clean fish and pat dry. Season both sides with the remaining seasoning mixture. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven for 10 minutes.
5. 5 Meanwhile, heat oil in a Dutch oven. Add onion, carrots, bell peppers, sweet potato, and garlic. Stir well and cook until vegetables begin to soften 3 to 5 minutes. Stir in the reserved tomato paste mixture until well combined.
6. 6 Add diced tomatoes and juice; stir well. Stir in seafood stock. Lower heat, cover with a lid, and simmer until sweet potatoes are soft, but not mushy, 5 to 8 minutes.
7. 7 Add fish to the pot. Put the lid back on and simmer for 5 minutes. Taste and adjust seasoning if needed.

By CookingWithShelia

Ingredients

• ✓ carrot
• olive oil
• onion
• parsnip
• vegetable stock
• pumpkin puree
• lemon juice
• cilantro
• salt
• black pepper
• olive oil
• parsley
• garlic
• paprika

Instructions

1. 1 Heat 2 tablespoons olive oil in a large pot. Add onion; cook until soft and translucent, about 5 minutes. Stir in carrots and parsnips; cover and cook until vegetables softened slightly, about 5 minutes.
2. 2 Add stock and pumpkin purée; bring to a simmer and reduce heat to low. Cover; simmer until vegetables are tender, about 40 minutes. Stir in lemon juice, cilantro, salt, and black pepper. Cool, about 30 minutes.
3. 3 Fill a blender halfway with soup; remove lid's center plug. Cover and hold down lid with a potholder; pulse a few times before leaving on to blend until smooth. Alternatively, use an immersion blender. Thin with additional stock if soup is too thick. Return puréed soup to the pot; heat on medium-low until hot, about 15 minutes.
4. 4 Meanwhile, heat 2 teaspoons olive oil in a small skillet over low heat. Add parsley and garlic; cook until garlic is fragrant, 1 to 2 minutes. Stir in paprika. Top soup servings with garlic-parsley mixture.

By Laura Roberts

Ingredients

• ✓ carrot
• butter
• onion
• couscous
• water
• zucchini
• potato
• green bean
• tomato puree
• coriander
• red chile powder
• cumin
• salt
• milk

Instructions

1. 1 Melt butter in a pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Mix in couscous; cook and stir until browned, about 5 minutes.
2. 2 Stir in water, zucchini, potato, green beans, carrots, tomato puree, coriander, chile powder, cumin, and salt; bring to a boil. Simmer until tender, about 20 minutes. Stir in milk.

By layal