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Your Favorite Carrot Recipe

I think I have tried most, anyone have a great recipe?

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  1. I love Jacques Pepin's carrots vichy recipe.

    1. Don't know if soup counts for you but I love carrot ginger soup. I usually add more ginger than most recipes call for and add some garam masala.

      I also love ginger glazed carrots (sense a theme, lol?) and they are a staple on my Easter table.

      10 Replies
      1. re: foodieX2

        i was also going to say Carrot ginger soup. our cafeteria at work makes a really good version and gave me their recipe. they also make a good carrot dill soup. I keep meaning to try the carrot ginger recipe with butternut squash.

        1. re: jujuthomas

          If it's no problem, please share the carrot ginger soup recipe!

          1. re: Kiyah

            This recipe came from FLIK, the company that runs our cafeteria...
            Thai carrot ginger soup:
            3# young carrots, peeled and rough chopped
            1# onions, sliced thinly
            1 stalk celery, sliced thinly
            1 leek sliced thinly, washed
            2” piece of ginger, peeled and chopped fine
            2 cloves garlic
            1 apple, ripe rough chopped with skin
            1 stalk lemongrass, whole, bruised with a knife
            1/8 # butter, cubed
            ½ tsp red thai curry paste
            1 cup orange juice
            ½ bunch cilantro chopped
            4 cans coconut milk
            2 tbsp olive oil
            Fish sauce to taste
            Lime juice to taste
            Add the butter and oil to a heavy bottom stock pot. Turn the heat on low. Add the onions, celery and leeks. Sweat out the onions, celery and leeks until fragrant and soft. Season with salt and pepper. Add the garlic, ginger and thai curry paste. Mix well and cook for two minutes. Next add the carrots and lemongrass. Cook for five minutes. Add the stock and coconut milk along with the orange juice and apple. Bring to a boil and season again with salt and pepper. Turn the heat to low and simmer for 40 minutes. Working in batches puree the soup in a blender. When it is smooth add the chopped cilantro and fish sauce and lime juice to taste. It usually only take a tsp of each.

            1. re: jujuthomas

              Thank you, jujuthomas! It looks like a great recipe.

              1. re: Kiyah

                you are welcome! it's one of my favorites. :) and now I'm going to have to make it! LOL

                1. re: alkapal

                  just remember to fish out the lemongrass stalks before attempting to puree the soup... see my post in cooking fails. :(

                  1. re: jujuthomas


                    I'm making this now, it says to add stock, but it doesn't give stock as an ingredient.

                    I'm just guessing, so I added about 12 ounces of chicken stock.

                    Thanks, btw, it smells delicious! :)


                    1. re: mcel215

                      I always forget that. I add enough stock to cover the ingredients I think. sometimes a little more when pureeing to loosen it up.

                      1. re: jujuthomas

                        Thanks, the consistency seems fine with the amount I made.

                        I did halve the recipe and by accident I didn't halve the ginger, so it's a little on the sweet side now.

                        Thanks, the soup is very nice though.


        2. glazed carrots.

          2 Lbs carrots, cut into 1/2 inch pieces

          1 T cumin (ground or whole, your choice)

          1 T Butter

          1 T water

          1 T maple syrup or sugar

          1 pinch of salt

          add all ingredients into small pot, cover and bring to a boil. reduce heat and simmer until almost all liquid is gone, uncover and reduce until you gots glazed carrots.

          6 Replies
          1. re: Gastronomos

            I made these last night, with two inch lengths of carrot. Delicious!
            I covered them for a bit to get them tender and then uncovered and threw the fan on to reduce the water and get them glazed.
            Really, really easy and delicious and I'm pureeing the leftovers for my son today who's enjoying his first solids.

            1. re: rabaja

              in the spring I sometimes substitute fresh dill weed for the cumin, adding the dill weed at the end, but i do like me carrots with cumin...

              1. re: Gastronomos

                That sounds great as well. I never think to cook carrots as our veg, I always grab a green something or another. We are really liking them though, thanks so much for both ideas!

              2. re: Gastronomos

                I do a variation on this - I steam the carrot pieces until they're almost tender, then dump out the water from the pan, add butter, brown sugar or honey, and a healthy amount of powdered ginger, and cook slowly until well glazed.

              3. HOLIDAY CARROTS
                1 pound of carrots, peeled–and crinkle-cut
                10 dried apricots, diced
                1/3 cup golden raisins
                a few pats of butter
                2 teaspoons light brown sugar
                a couple dashes of cinnamon

                Combine carrots, apricots and raisins; steam till carrots are tender. Toss with butter, brown sugar and cinnamon. Serve and wait for compliments. :)


                Pics here:

                2 Replies
                1. re: kattyeyes

                  That's a variation on a classic Ashkenazi Jewish dish called carrot tzimmes. It sometimes includes prunes and or sweet potatoes as well.

                  1. re: BobB

                    How about that? And my neighbors weren't even Jewish! ;)

                2. My family has been having this soup for our Easter dinner for years and years.

                  It improves over the course of a day or 2 so I make the base ahead with a minimum of broth to puree the veggies then set it in the fridge until time to serve. I add the chicken broth and dairy when re-heating it.

                  It's also very good without the dairy so if someone is cutting back on fat or calories you can put the dairy in a small pitcher and let people add their own to taste or skip it entirely.

                  Creamy Carrot and Leek Soup
                  Serving Size: 10

                  • 5 tablespoon butter
                  • 1 pound carrots, peeled, trimmed and shreaded
                  • 6 leeks (pale parts), peeled, split, washed carefully and sliced thinly
                  • 1 medium-sized onion, thinly sliced
                  • 8 cup chicken stock, hot
                  • 3 tablespoon flour
                  • 1 1/2 cup cream or half-and-half
                  • salt and freshly ground white pepper, to taste
                  • 2 pinches freshly ground nutmeg
                  • fresh chives, chopped, for garnish

                  1. Melt 2 tbl. of the butter in a large heavy skillet. Add the carrots, leeks and chopped onion and sauté, stirring until the onion is softened. Add two cups of chicken stock, cover the skillet and cook over low heat for 12 min., or until the carrots are tender. Stir in another cup of stock. Purée the vegetables with the stock in a food processor or blender. Repeat in small batches as necessary.

                  2. In a large, heavy pot, melt the remaining three tbl. of butter. Add the flour and cook for a minute or two. Add the remaining five cups of hot stock all at once and bring to a boil, stirring briskly with a wire whip until the broth is smooth and slightly thickened.

                  3. Turn the heat down to low, add the puréed vegetables and cream and cook, stirring constantly, until well blended. Add salt and nutmeg to taste. Do not boil.

                  1. I don’t have a recipe put curried carrot soup is delicious. Chicken stock, one potato, approximately 5-6 carrots, cumin, onion, cinnamon, nutmeg, salt and pepper, and curry. You can basically throw whatever you want in there.
                    I also like roasted carrots, either EVOO with salt and pepper or Mediterranean grilling oil.

                      1. re: rasputina

                        carrot juice with apple (when I juice carrots, I add one apple)

                      2. Roasted carrots glazed with a mixture of honey, lemon juice, and cayenne pepper...

                        1. Simple is best. Cooked in boiling water then drained and tossed with hot bacon grease and lots of pepper.

                          2 Replies
                          1. re: gourmanda

                            question for you, I have always added cut carrots to a pot with a tablespoon of water, cover and bring to a boil. the carrots release a lot of water and when that water is gone, the carrots are cooked.

                            is the boil and drain method simpler? I do like me carrots regularly in many ways, and am always looking to get more into me.


                            1. re: Gastronomos

                              Interesting. I didn't know they released a lot of water. In any event, boil and drain is they way I've always done...habit, I guess. Boil the water and drop in the chopped carrots; simmer about 5-7 minutes depending on size.

                          2. This is from Patricia Wells. It's wonderful … and looks gorgeous as well:

                            CARROTS PROVENCAL

                            2 T olive oil
                            2 pds. carrots, peeled and sliced on the diagonal
                            1 head garlic, peeled and cloves halved
                            30 black olives, halved

                            heat olive oil until hot but not smoking. Add carrots, coat with the oil, lower heat to moderate, cover and braise for 20 minutes, stirring regularly.

                            Uncover. Add the halved garlic cloves, season with salt and stir. Reduce heat to low and cook until carrots are almost caramelized and garlic is soft, about 15 more minutes.

                            sprinkle with olives, stir and let cook a minute, then serve.

                            1. Carrot soufflé

                              1 pound carrots
                              4 ounces butter, melted
                              Three eggs
                              1/4 cup to 1/2 cup sugar, depending upon sweetness desired
                              3 tablespoons flour
                              1 teaspoon baking powder
                              1 teaspoon vanilla
                              Pinch of salt to taste
                              Peel and slice carrots and cook in salted water until soft, drain well
                              Put all ingredients, except carrots, into a food processor and
                              blend well
                              Add carrots and blend until mixture resembles a milkshake
                              Pour mixture into an 8 x 8 glass baking dish that has been greased
                              Bake in a 275° preheated oven for 45 minutes until just firm

                              1 Reply
                              1. re: critter101

                                must must try this, sounds fantastic. Thanks so much for the recipe!!!

                                1. I like Alton Brown's carrots glazed in ginger ale. He also uses a bit of chili powder to give it a little zing.

                                  2 Replies
                                  1. re: mcsheridan

                                    Wow, welcome back--haven't seen your name forever! That Alton is an interesting character. Gotta look this one up! :)

                                    1. re: kattyeyes

                                      Thank you much! Been tied up in home remodeling, and yes, a new kitchen *is* among the changes. Getting back to cooking after months of take-out and low-end restaurant food. When it's all done, baking will commence.

                                  2. I like them steamed till tender then tossed in a orange, ginger, honey glaze.

                                    1. I recently made this recipe after seeing Amanda Cohen make it for Ming Tsai on "Simply Ming". It was absolutely fantastic. I see that they have a version of it listed here on Chowhound:


                                      1 Reply
                                      1. re: mwk

                                        This does sound good, and would use up a lot of carrots (3lbs total!)

                                      2. 1. Peel carrots into thick slices
                                        2. Toss slices in olive oil and salt
                                        3. Bake at 350 degrees for 12 minutes
                                        4. Cool and enjoy! ♥

                                        1. I love carrots!!!
                                          My favorite "recipe":
                                          Take one raw baby carrot, and one thin Rold Gold pretzel stick. Eat together. Repeat as necessary.

                                          I love this japanese salad dressing:

                                          Also loved this version roasted with the cumin, i skipped the oil with the yogurt dressing last time and didn't notice it missing:

                                          This morrocan carrot and chickpea salad i've also really enjoyed (i used 1/4c oil):

                                          2 Replies
                                          1. re: Ttrockwood

                                            That salad dressing sounds good...I will have to try it!

                                            1. re: valerie

                                              I swear its the same as the salad dressing they use on side salads at japanese restaurants...!

                                          2. I'm not a big fan of cooked carrots but my mother used to make a recipe with plenty of horseradish that I enjoyed, as long as the carrots remained somewhat al dente. The recipe calls for steaming or boiling them first but I think if I were to make it now I would probably skip that and perhaps roast a bit before adding the topping for some extra caramelization.

                                            6-8 large carrots, cut into spears
                                            1/2 t. each salt, pepper and paprika
                                            2 T. prepared horseradish
                                            1/2 c. mayonnaise
                                            2 T. minced onion
                                            1 T. melted butter
                                            1/2 c. bread crumbs

                                            Steam or boil carrots until just lightly softened. Arrange carrots in greased baking dish. Combine mayonnaise, horseradish, seasonings and onion and spoon over carrots. Toss breadcrumbs in butter and sprinkle evenly over the sauce. Bake at 375 for 15-20 min.

                                            1. Peeled and roasted underneath a pork roast. Ain't nothing better than that.

                                              1. roast carrots served with a yogurt/cumin sauce

                                                  1. Grated carrot salad - grate carrots, toss with fresh lemon juice, olive oil, a bit of honey, and toasted cumin and mustard seeds and salt.

                                                    Marcella Hazan's pan roasted carrots - they're cooked very slowly in butter until well browned and about half the original size, and are tossed with pamesan.

                                                    Roasted beet and carrot salad - roast beets and carrots, chop finely, toss with lemon juice, olive, salt and pepper, and some finely diced mint or parsley.

                                                    1 Reply
                                                    1. I don't typically like carrots as a vegetable because they are so sweet. But grating them into a thick pudding spiced with cardamom and chopped pistachios makes for a great dessert.

                                                      2 Replies
                                                      1. re: JungMann

                                                        those photos look different from that I see in my local Indian restaurants, but if it the same dessert, it really is delicious!

                                                        1. re: Gastronomos

                                                          I like gajar ki halwa cooked just to the point where the pudding begins to firm up, but the milk solids can be cooked to a firmer consistency if so desired. The firmer halwa can then be shaped into balls or cooled on a sheet pan and cut into diamonds/squares.

                                                      2. One of my favorite uses of carrots is for an americanized tikka masala.

                                                        Pairs well with cashew for anything between a gravy or soup.

                                                        1. Roasted with a hint of cinnamon. Eats like candy!

                                                          1. marinated carrots:
                                                            "Copper Pennies"

                                                            2 pounds carrots, cut into 1/4-inch slices

                                                            1/2 cup vegetable oil

                                                            1 cups sugar

                                                            1 large onion, diced

                                                            1 large green pepper, diced

                                                            1 can (5-1/2 ounces) tomato juice

                                                            3/4 cup red wine vinegar

                                                            1 teaspoon prepared mustard

                                                            1 teaspoon Worcestershire sauce

                                                            1 teaspoon salt

                                                            1/4 teaspoon pepper

                                                            1. Cook the carrots just until crisp-tender; drain.
                                                            2. Combine remaining ingredients in a large bowl.
                                                            3. Add carrots.
                                                            4. Stir to mix well.
                                                            5. Cover and refrigerate 4 hours.
                                                            6. Serve cold as a salad, or warm it to serve as side dish.
                                                            7. Store in the refrigerator for up to 2 weeks. Yield: 8 cups.

                                                            1. add grated carrots to tempura batter.
                                                              deep fry.

                                                              1. Cook carrots. Drain. Add brown sugar, butter, and curry powder. I prefer to use the carrots cut into matchstick shapes because they have more surface to pick up the sauce. The curry bounces off the sweetness of the carrots.

                                                                  1. Note for the OP: your palms may turn orange if you eat too many carrots.....(from the beta carotene)
                                                                    Ask me why i know this.....!!

                                                                    1 Reply
                                                                    1. re: Ttrockwood

                                                                      When my son was a baby, he loved squash, sweet potatoes, and carrots so much that his little nose turned yellowy-orange!

                                                                    2. Smoky sweet glazed carrots. So simple and delicious!

                                                                      1. I love love LOVE this salad.

                                                                        A slight pain in the tush, as you have to grate the carrots finely (as he says. I tried doing it coarsely and - no. Not as good.)

                                                                        But so yummy. My husband and I even fight over the leftovers.


                                                                        I also adore carrot ginger soup. Carrot juice. Glazed carrots. Carrot cake (The Pioneer woman's recipe, but with no frosting.) Carrots fished out of chicken stock and eaten while still warm.

                                                                        But for the best basic surprise? That carrot salad. Really.

                                                                        1 Reply
                                                                        1. re: happybaker

                                                                          that looks wonderful! I love his comment about using a juice glass with cartoon characters for true authenticity! :)

                                                                        2. I really like the Moroccan carrot dip recipe included on this page: http://well.blogs.nytimes.com/2010/11...

                                                                          7 Replies
                                                                          1. re: debbiel

                                                                            Ah, another fan. I posted a slightly different version of the dip above. Do you serve the dip with pita bread, chips or something else?

                                                                            1. re: HillJ

                                                                              I've served it with pita and with pita chips. But I've also just served it as a side dish, and it's a big hit like that as well. And I've been known to have it on pita or sandwich bread with spinach and whatever other veggies look appealing to me that day.

                                                                              1. re: debbiel

                                                                                Sounds great! Hot, cold or room temp? Curious.

                                                                                    1. re: HillJ

                                                                                      I've actually been surprised at who all has loved this dish. I've brought it to work several times. The first time I brought it thinking I was bringing something for a small subset of our department. But it went over incredibly well, and several folks were surprised that they liked it. Maybe it's a gateway dish to new flavors for folks.

                                                                                      1. re: debbiel

                                                                                        That's a good point (gateway). Take something familiar and add a surprise flavor, might make some hesitant to try ethnic based dishes a try. I know I get bored with the same old thing and crave recipes that mix it up but for folks you describe, a nice way to make introductions. Cool.

                                                                          2. Do you own a pressure cooker?

                                                                            If no, you need to run, not walk, run, to buy one. They're cheap and easy to use. In order to make this recipe, you need to raise the boiling point to above 212F to caramelize the carrots.

                                                                            It's a soup. Made of carrots. But it bears as much resemblance to a typical carrot soup as does the packet of dried soup powder you find in a ramen noodle packet to what your gramma used to make you, when you were sick as a child.

                                                                            The recipe is finicky. And it's particular. But at the end of the process, you come out with a soup so good you'll want to punch yourself in the face. Serious. Punch yourself. Right in the face.

                                                                            Men will want to be you; women will want to be with you (or vice versa, depending on sex and/or orientation). Whoever tastes this dish will think you're a genius, and the funny bit is this: they're right.

                                                                            Don't you dare add toasted pumpkin seeds as a topper to the soup. If you do, rabid hordes of hungry people will come lining up at your door, ripping up your lawn, ruining your topiary and drive down the property values in your neighbourhood for years to come.

                                                                            Believe you me: this is a good soup. Your faith in a complete stranger's recommendation will be rewarded a hundred-fold. Just make sure you're wearing a mitten, or a glove, or are holding a pillow in your hand when you taste it for the first time, so that you don't hurt yourself too badly when you find yourself needing to punch yourself in the face.

                                                                            Modernist Cuisine's Caramelized Carrot Soup: http://modernistcuisine.com/recipes/c...

                                                                            1. Carrot cake - pairs perfectly with buttercream frosting.

                                                                              1. I'm late to this thread, but here are three carrot recipes I love:

                                                                                1. "Morroccan" carrot salad--I make it with roasted carrots, crushed coriander seeds, garlic, cumin, olive oil, pomegranate molasses, and fresh cilantro. Sometimes I throw some toasted walnuts in as well. Every time I serve this, someone always asks for the recipe.

                                                                                2. Amanda Hesser's carrot and watercress salad with curry leaves and mustard seeds from the New York Times a few years ago. This salad is amazing--nutty, crunchy, bitter from the watercress and sweet from the carrots. I love this salad.

                                                                                3. "Korean" carrot salad--this is actually a dish served in central asian (ie. Bukharan) restaurants. It's a grated carrot salad with garlic, cilantro, and lemon juice or vinegar. Simple but good. There are tons of recipes on the web. Look it up.

                                                                                It seems to me that having grated carrots around can allow you to make a salad that goes in any flavor direction to match the cuisine you are cooking.

                                                                                Also, and this isn't really a recipe, but I sometimes use shredded carrots instead of papaya to make a thai-style "som tam."

                                                                                  1. re: Ttrockwood

                                                                                    Have you tried those carrot hot dogs, T? They are terrifyingly hot-doggy.

                                                                                    1. re: nothingswrong

                                                                                      I haven't yet- i'm thinking i'll marinade and prep them for my friends next bbq and then try them properly grilled!

                                                                                      1. re: Ttrockwood

                                                                                        Report back when you do. It's the damndest thing!

                                                                                  2. Not yet but when summer arrives in full force I plan on making a carrot-ginger ice cream with bits of candied ginger.

                                                                                    1 Reply
                                                                                    1. I love carrot puree made with butter, heavy cream, S&P, and fresh nutmeg.

                                                                                      1. Pretty basic for me. Love roasted carrots- olive oil, kosher salt and pepper, herbs. Ginger glazed carrots- I could eat these like candy. I have used several recipes for these my favorite being the Silver Palate and the recipe in the Nashville Junior League cookbook.

                                                                                        1. couple of weeks ago we took a fun drive through the mountains for an actual purpose which we completed but hubby wanted to go to a favorite place for lunch and we did. both got Philly Cheese steak sandwiches but the accompaniment was a carrot salad. so very good.