photo - pile of carrots

This root vegetable hardly needs much introduction. It is great both raw and cooked. Add carrots to salads, stir-fries, soups, tomato sauce, or a plethora of other dishes, or just eat them by themselves.

As we all know, carrots are rich in many nutrients, including beta carotene, calcium, and potassium as well as fiber. Since much of the trace minerals and beta carotene reside close to the carrots skin it is best not to peel them. Instead remove the dirt by scrubbing them with a vegetable brush in water.

Remove any greens before storing carrots. The greens can be added to salads or used as an herb, like parsely. Place carrots in a plastic bag in the refigerater and they should last several weeks. They can also be blanched for 3 minutes and then stored in an airtight container in the freezer. (Be sure to stop the cooking by running them under cold water as soon as the 3 minutes is up.)


Orange Curry Carrots
Spiced Carrot Salad

The two recipes available from the link above are excerpted from Farmer John’s Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson and Angelic Organics (Gibbs Smith Publisher).

Moroccan Carrot Soup

This soup from "The Mediterranean Vegan Kitchen" by Donna Klein is deliciously refreshing. The author says "The soup is especially pretty garnished with the optional parsley and decidedly richer sprinkled with the optional pistachios-but as the soup is virtually fat-free, feel free to splurge."

  • 2 pounds carrots, peeled, cut into 1 inch pieces
  • 2 cups freshly squeezed orange juice
  • juice of 1/2 large lemon (about 2 tablespoons)
  • 1/2 teaspoon sugar or to taste
  • pinch of cardamom or ground ginger
  • Chopped fresh pasley (optional)
  • Chopped pistachio nuts, toasted (optional)

In a food processor fitted with the metal blade, process half the carrots until finely chopped. Add the remaining carrots and process until all is pureed. Add the orange juice, lemon juice, sugar, and cardamom; process until thoroughly blended. Cover and refridgerate for at least 1 hour and serve chilled, garnished with the parsley or toasted pistachios, if desired.

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