All About Carrots

This comforting all-weather soup is great for cold nights but is light enough for a quick summer dinner.

This comforting all-weather soup is great for nursing colds and is light enough for a fresh summer dinner. Make a lot. This soup is great for lunches and leftovers. It keeps in the refrigerator for up to a week and it just happens to get tastier as it waits for you to enjoy it. So nice.

A flavorful, hearty vegan lasagna rolled-up with a tofu and almond ricotta filling and topped with a savory tomato sauce from scratch.

Sweet and grassy carrot greens make a highly nutritious addition to this pesto. Spread a large dollop of pesto on your plate and mound roasted squash on top for a beautiful combo.

Rich and sweet yet surprisingly simple, this soup is wonderful served hot with crusty bread, with a cold dollop of almond milk cheese, and crispy crunchy fried sage. It’s the ultimate healthy comfort food for fall, winter and beyond.

This is hand’s down my favorite recipe. It’s quick, easy, full of amazing flavors, fool-proof, and super versatile. Add potatoes or carrots. Use basil. Add lemongrass. Try red onion slices instead of scallions. Eggplant anyone? Just don’t skip the peanuts, peanut.

Love cabbage rolls but not the hassle of making them? This hearty dish has the same great flavor as stuffed cabbage… but without all the work.

A great way to use up leftover rice (and extra grated carrots), this fried rice cooks up quickly. Use what ever leftover veggies you have, go light on the soy sauce, and do not skip the toasted sesame oil – it’s the secret ingredient.

This classic, creamy soup is brightened with fresh lemon juice. Sweet and nutty toppings makes it clear that this one’s not baby food.

This delicious Italian vegetable soup, packed with gorgeous carrots and bright green peas is a summer garden celebration in a bowl. The nutty flavor and texture of the orzo is a wonderful contrast to the luscious pesto.