Roasted Carrots

You really can’t go wrong with roasted carrots. Simply toss them in olive oil, sprinkle with aromatic herbs and spices, and let them roast to perfection in the oven. The heat caramelizes their natural sugars, resulting in tender, slightly crisp, and irresistibly flavorful carrots.

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A post shared by Jen (@carlsbadcravings)

Carrot Soup

Another excellent option would be a comforting bowl of carrot soup. Start by sautéing onions and garlic, then add chopped carrots, vegetable broth, and a touch of cream. Simmer until the carrots are tender, then blend everything together until smooth.

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A post shared by 1인분 레시피 (@wonyyday_)

Carrot and Chickpea Salad

Brighten up your salad bowl with a refreshing carrot and chickpea salad. Grate carrots into fine shreds, mix them with cooked chickpeas, chopped herbs, and a zesty dressing. The combination of crunchy carrots, creamy chickpeas, and vibrant flavors will create a delightful and nutritious salad that’s perfect for a light meal or a side dish.

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A post shared by Robyn Jaquet (@koookiegoddess)

The post 3 Delicious Ways to Prepare Roasted Carrots appeared first on foodisinthehouse.com.

Roasted Carrots With Herbs

Roasting carrots brings out their natural sweetness and enhances their earthy flavor. Toss carrot batons in olive oil, sprinkle with your favorite herbs like thyme or rosemary, and roast in the oven until tender and slightly caramelized.

View this post on Instagram

A post shared by Tim Shelburn (@tshelburn)

Carrot Soup

Create a comforting bowl of carrot soup by simmering carrots with aromatic herbs, such as ginger or cumin, in a flavorful broth. Once tender, puree the mixture until smooth and velvety. Add a splash of cream or coconut milk for a luscious touch. This nourishing soup is perfect for chilly evenings and makes a satisfying meal.

View this post on Instagram

A post shared by From Mara's Kitchen (@frommaraskitchen)

Carrot Salad

Give your salad a vibrant twist by using carrot ribbons instead of traditional salad greens. Use a vegetable peeler to create thin, long strips of carrots and toss them with your favorite greens, such as spinach or arugula. Drizzle with a zesty vinaigrette and top with nuts or seeds for added crunch.

View this post on Instagram

A post shared by Jaime Colls (@personalxef)

The post Interesting Ways to Cook With Carrots appeared first on foodisinthehouse.com.

Coconut Pumpkin Soup

As crazy as it sounds, coconut and pumpkin can make for one amazing and creamy soup. Since the soup is so creamy, you should consider serving some crunchy toasts with it.

Baked Potato Soup

This comforting meal is very thick and creamy and adding plenty of vegetables makes it very healthy. 

Pumpkin And Cinnamon Apple Soup

Making a healthy and low-calorie ingredient dish is always a challenge, but this soup is an answer to this problem.

Butternut Soup

Butternut soup is definitely something for all vegans. A bowl of this soup screams soul food, and its rich flavor is sensational.

Carrot Soup

An all-time favorite is all you need this fall. Vegetables that are included in the making of this ultimate soup are onions, tomatoes, celery, fresh herbs, and—of course—carrot.

The post Different Soup Recipes That Are Surprisingly Delicious appeared first on foodisinthehouse.com.

Pumpkin Soup

Pumpkins and fall go hand-in-hand. Most people only consume them through their desserts and drinks, but pumpkin soup is the ultimate comfort food you should add to your daily menu.

Tomato Basil Soup

Tomato soup is another timeless classic that will keep you warm when the world around you seems cold and bleak. Fresh tomatoes and basil are the main ingredients, but you’ll also need some carrots, garlic, and onions to make your own.

Carrot Coconut Soup

You’re probably using carrots in many of your favorite soup recipes, so how about making one that’s fully dedicated to this healthy and nutritious veggie?

Roasted Red Pepper Soup

Red pepper soup is another great fit for cold fall and winter days. Add some roasted red peppers, carrots, fennel, thyme, tomato, and cooked cannellini beans to the mix, and you’re good to go!

The post You Have to Try Jeanine Donofrio’s Yummy Soups This Fall appeared first on foodisinthehouse.com.

Ingredients:

• 2 pounds carrots
• 3 tablespoons extra-virgin olive oil, divided
• 3/4 teaspoon fine sea salt, divided, to taste
• 1 medium yellow onion, chopped
• 2 cloves garlic, pressed or minced
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 4 cups vegetable broth (or water)
• 2 cups water
• 1 to 2 tablespoons unsalted butter, to taste
• 1 1/2 teaspoons lemon juice, to taste
• Freshly ground black pepper, to taste

Instructions:

1. Preheat the oven to 400 F. Line a large rimmed baking sheet with parchment paper.
2. Peel and cut your carrots on the diagonal so each piece is about 1/2 inch thick at the widest part.
3. Place the carrots on the baking sheet. Add 2 tablespoons olive oil and 1/2 teaspoon of the salt. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer.
4. Roast the carrots until they’re caramelized on the edges and can be easily pierced with a fork, 25 to 40 minutes, tossing halfway.
5. When the carrots are done roasting, in a Dutch oven or soup pot, warm remaining olive oil over medium heat until shimmering. Add onion and 1/4 teaspoon salt. Cook, stirring occasionally, until onion is softened and translucent, 5 to 7 minutes.
6. Add garlic, coriander, and cumin and cook until fragrant, stirring constantly, about 30 seconds to 1 minute.
7. Pour in vegetable broth and water, while scraping up bits on the bottom with a wooden spoon.
8. Add roasted carrots to pot. Bring mixture to a boil over high heat, reducing the heat to maintain a simmer. Cook for 15 minutes.
9. When the soup is done cooking, remove the pot from heat and let it cool for a few minutes. Then transfer the soup to a blender.
10. Add butter, lemon juice, and black pepper. Blend until smooth and add additional salt and pepper to taste. Add another teaspoon of butter if you want a richer soup or more lemon juice if you want more zing. Blend again and serve.

The post You Have to Try This Creamy Carrot Soup appeared first on foodisinthehouse.com.

Roasted Carrots

You really can’t go wrong with roasted carrots. Simply toss them in olive oil, sprinkle with aromatic herbs and spices, and let them roast to perfection in the oven. The heat caramelizes their natural sugars, resulting in tender, slightly crisp, and irresistibly flavorful carrots.

View this post on Instagram

A post shared by Jen (@carlsbadcravings)

Carrot Soup

Another excellent option would be a comforting bowl of carrot soup. Start by sautéing onions and garlic, then add chopped carrots, vegetable broth, and a touch of cream. Simmer until the carrots are tender, then blend everything together until smooth.

View this post on Instagram

A post shared by 1인분 레시피 (@wonyyday_)

Carrot and Chickpea Salad

Brighten up your salad bowl with a refreshing carrot and chickpea salad. Grate carrots into fine shreds, mix them with cooked chickpeas, chopped herbs, and a zesty dressing. The combination of crunchy carrots, creamy chickpeas, and vibrant flavors will create a delightful and nutritious salad that’s perfect for a light meal or a side dish.

View this post on Instagram

A post shared by Robyn Jaquet (@koookiegoddess)

The post 3 Delicious Ways to Prepare Roasted Carrots appeared first on foodisinthehouse.com.

Roasted Carrots With Herbs

Roasting carrots brings out their natural sweetness and enhances their earthy flavor. Toss carrot batons in olive oil, sprinkle with your favorite herbs like thyme or rosemary, and roast in the oven until tender and slightly caramelized.

View this post on Instagram

A post shared by Tim Shelburn (@tshelburn)

Carrot Soup

Create a comforting bowl of carrot soup by simmering carrots with aromatic herbs, such as ginger or cumin, in a flavorful broth. Once tender, puree the mixture until smooth and velvety. Add a splash of cream or coconut milk for a luscious touch. This nourishing soup is perfect for chilly evenings and makes a satisfying meal.

View this post on Instagram

A post shared by From Mara's Kitchen (@frommaraskitchen)

Carrot Salad

Give your salad a vibrant twist by using carrot ribbons instead of traditional salad greens. Use a vegetable peeler to create thin, long strips of carrots and toss them with your favorite greens, such as spinach or arugula. Drizzle with a zesty vinaigrette and top with nuts or seeds for added crunch.

View this post on Instagram

A post shared by Jaime Colls (@personalxef)

The post Interesting Ways to Cook With Carrots appeared first on foodisinthehouse.com.

Coconut Pumpkin Soup

As crazy as it sounds, coconut and pumpkin can make for one amazing and creamy soup. Since the soup is so creamy, you should consider serving some crunchy toasts with it.

Baked Potato Soup

This comforting meal is very thick and creamy and adding plenty of vegetables makes it very healthy. 

Pumpkin And Cinnamon Apple Soup

Making a healthy and low-calorie ingredient dish is always a challenge, but this soup is an answer to this problem.

Butternut Soup

Butternut soup is definitely something for all vegans. A bowl of this soup screams soul food, and its rich flavor is sensational.

Carrot Soup

An all-time favorite is all you need this fall. Vegetables that are included in the making of this ultimate soup are onions, tomatoes, celery, fresh herbs, and—of course—carrot.

The post Different Soup Recipes That Are Surprisingly Delicious appeared first on foodisinthehouse.com.

Pumpkin Soup

Pumpkins and fall go hand-in-hand. Most people only consume them through their desserts and drinks, but pumpkin soup is the ultimate comfort food you should add to your daily menu.

Tomato Basil Soup

Tomato soup is another timeless classic that will keep you warm when the world around you seems cold and bleak. Fresh tomatoes and basil are the main ingredients, but you’ll also need some carrots, garlic, and onions to make your own.

Carrot Coconut Soup

You’re probably using carrots in many of your favorite soup recipes, so how about making one that’s fully dedicated to this healthy and nutritious veggie?

Roasted Red Pepper Soup

Red pepper soup is another great fit for cold fall and winter days. Add some roasted red peppers, carrots, fennel, thyme, tomato, and cooked cannellini beans to the mix, and you’re good to go!

The post You Have to Try Jeanine Donofrio’s Yummy Soups This Fall appeared first on foodisinthehouse.com.

Ingredients:

• 2 pounds carrots
• 3 tablespoons extra-virgin olive oil, divided
• 3/4 teaspoon fine sea salt, divided, to taste
• 1 medium yellow onion, chopped
• 2 cloves garlic, pressed or minced
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 4 cups vegetable broth (or water)
• 2 cups water
• 1 to 2 tablespoons unsalted butter, to taste
• 1 1/2 teaspoons lemon juice, to taste
• Freshly ground black pepper, to taste

Instructions:

1. Preheat the oven to 400 F. Line a large rimmed baking sheet with parchment paper.
2. Peel and cut your carrots on the diagonal so each piece is about 1/2 inch thick at the widest part.
3. Place the carrots on the baking sheet. Add 2 tablespoons olive oil and 1/2 teaspoon of the salt. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer.
4. Roast the carrots until they’re caramelized on the edges and can be easily pierced with a fork, 25 to 40 minutes, tossing halfway.
5. When the carrots are done roasting, in a Dutch oven or soup pot, warm remaining olive oil over medium heat until shimmering. Add onion and 1/4 teaspoon salt. Cook, stirring occasionally, until onion is softened and translucent, 5 to 7 minutes.
6. Add garlic, coriander, and cumin and cook until fragrant, stirring constantly, about 30 seconds to 1 minute.
7. Pour in vegetable broth and water, while scraping up bits on the bottom with a wooden spoon.
8. Add roasted carrots to pot. Bring mixture to a boil over high heat, reducing the heat to maintain a simmer. Cook for 15 minutes.
9. When the soup is done cooking, remove the pot from heat and let it cool for a few minutes. Then transfer the soup to a blender.
10. Add butter, lemon juice, and black pepper. Blend until smooth and add additional salt and pepper to taste. Add another teaspoon of butter if you want a richer soup or more lemon juice if you want more zing. Blend again and serve.

The post You Have to Try This Creamy Carrot Soup appeared first on foodisinthehouse.com.