Ingredient

Carrot Recipes

72 recipes with carrot for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

72 recipes

Beef and Vegetable Soup with beef, potato and carrot — USA recipe

🇺🇸USAAdvanced

Soups

Beef and Vegetable Soup

Cheap, tough beef cuts braised low and slow in broth with root vegetables until the meat is tender enough to break with a spoon. The collagen from those cuts dissolves into the broth over time and makes it thick and glossy. Expensive steaks make thin, bland soup.

120 min380 kcal6 serves

💪High protein

Chicken Stir-Fry with Vegetables with chicken, soy sauce and garlic — China recipe

🇨🇳ChinaAdvanced

Meat Dishes

Chicken Stir-Fry with Vegetables

Chicken thighs and whatever vegetables you have, cooked over maximum heat in a soy-sesame-ginger sauce. The fastest way to clear the fridge without the result tasting like leftovers. Done in 20 minutes if the prep is ready.

25 min350 kcal4 serves

💪High protein⚡Quick🌶️Spicy

Russian Vinegret Salad with beets, potato and carrot — Russia recipe

🇷🇺RussiaAdvanced

Salads

Russian Vinegret Salad

Boiled beets, potatoes, and carrots diced small and tossed with briny dill pickles, sauerkraut, green onions, and a simple sunflower oil dressing. This salad has been on Russian holiday tables for over a century. It is earthy, tangy, and satisfying cold — the kind of thing that gets better by the day and tastes best made a day ahead.

75 min195 kcal6 serves

🌿Vegetarian🌾Gluten-free

Egg Fried Noodles with egg noodles, eggs and soy sauce — China recipe

🇨🇳ChinaMedium

Cereal and Pasta Dishes

Egg Fried Noodles

Egg fried noodles are a Chinese stir-fry of wheat egg noodles with scrambled egg, carrot, bean sprouts and scallions in a soy-based sauce, an everyday home dish. It takes 20 minutes and one wok. The noodles must be well drained and the wok properly hot; get those two right and the rest follows. The eggs set at the side of the wok and are broken into large pieces, and the sauce goes onto the hot wall of the wok so it caramelizes at once.

20 min710 kcal2 serves

⚡Quick

Yakisoba (Japanese Stir-Fried Noodles) with noodles, Worcestershire sauce and oyster sauce — Japan recipe

🇯🇵JapanMedium

Cereal and Pasta Dishes

Yakisoba (Japanese Stir-Fried Noodles)

Japanese stir-fried wheat noodles with pork belly (or chicken), cabbage, onion, and carrot, tossed in a tangy-sweet Worcestershire-based sauce. Yakisoba (焼きそば) means 'grilled noodles' — it was born in post-war Japan, sold at outdoor teppan stalls and school festivals, and has been a beloved fast food ever since. The sauce is what defines yakisoba: Worcestershire provides the backbone tang, oyster sauce the umami depth, ketchup the fruity sweetness, and soy sauce the salt. Made at home in 20 minutes with a single pan, it tastes exactly like the stall version. The traditional finish — pickled red ginger and dried seaweed flakes — takes it from good to unmistakably Japanese.

20 min540 kcal2 serves

⚡Quick

Japchae (Korean Glass Noodle Stir-Fry) with dangmyeon, soy sauce and sesame oil — Korea recipe

🇰🇷KoreaAdvanced

Cereal and Pasta Dishes

Japchae (Korean Glass Noodle Stir-Fry)

Korean sweet potato glass noodles stir-fried with colourful vegetables, marinated beef, and a savory-sweet sesame-soy dressing. Japchae (잡채, literally 'mixed vegetables') is one of Korea's most beloved festive dishes — served at holidays, birthdays, and celebrations, but easy enough for any weeknight. The dangmyeon noodles are the star: made from sweet potato starch, they are naturally gluten-free, translucent when cooked, and have a distinctly springy, slightly slippery chew unlike any other noodle. The dish is traditionally assembled in a large bowl rather than continuously stir-fried, because each vegetable is cooked separately to preserve its color and texture. The effort is real but the result — a glossy, sesame-fragrant tangle of textures and colors — is worth every pan.

40 min420 kcal4 serves

Lentil Bolognese with red lentils, crushed tomatoes and tomato paste — Italy recipe

🇮🇹ItalyMedium

Cereal and Pasta Dishes

Lentil Bolognese

Red lentils simmered with soffritto, tomato paste, crushed tomatoes, and red wine into a thick, deeply savory pasta sauce. No meat, no substitutes — just lentils doing what they do best when you give them enough time and heat. The sauce works because red lentils dissolve into the tomato base, thickening it while adding body and protein. Walnuts, added near the end, give the sauce a slight richness and something to chew on. The whole thing takes about 40 minutes and tastes better the next day.

45 min480 kcal4 serves

🌿Vegetarian🌱Vegan

Vegan Shepherd's Pie with lentils, mushrooms and potatoes — UK recipe

🇬🇧UKAdvanced

Vegetable and Mushroom Dishes

Vegan Shepherd's Pie

A savory lentil, mushroom, and vegetable filling in a herb-thickened gravy, topped with smooth, buttery mashed potato and baked until the surface is golden and slightly crisp. This is the kind of dish that makes people forget it's vegan — the filling has the depth and weight of a meat braise because of how the tomato paste, mushrooms, and herbs are cooked together, and the potato topping behaves exactly like the original. Shepherd's pie takes time but most of it is hands-off. The filling can be made days ahead. The assembled unbaked pie keeps in the fridge for two days before it goes in the oven.

70 min420 kcal6 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

Tempeh Stir-Fry with tempeh, soy sauce and sesame oil — Indonesia recipe

🇮🇩IndonesiaAdvanced

Vegetable and Mushroom Dishes

Tempeh Stir-Fry

Crispy-edged tempeh cubes and stir-fried vegetables in a savory-sweet soy, ginger, and garlic sauce. Tempeh is one of the few plant proteins that genuinely crisps when fried — the dense, fermented structure browns at the edges while staying chewy in the center, which is exactly what a stir-fry needs. The sauce caramelizes against the hot pan in the last minute of cooking, coating everything in a glossy layer. Serve over jasmine rice or soba noodles with sesame seeds and spring onion.

30 min420 kcal3 serves

🌿Vegetarian🌱Vegan⚡Quick

Bún Chả with ground pork, pork belly and fish sauce — Vietnam recipe

🇻🇳VietnamAdvanced

Meat Dishes

Bún Chả

Hanoi's most iconic street-food dish: smoky grilled pork patties (chả băm) and caramelized pork belly slices (chả miếng) submerged in a warm, sweet-sour dipping broth, served alongside cool rice vermicelli, pickled carrot and daikon, and a heap of fresh Vietnamese herbs. The components arrive separately and each diner builds their own bite — a tangle of noodles and herbs dipped into the broth with a piece of pork and pickle, all in one mouthful. Gained international fame when Barack Obama and Anthony Bourdain ate it at a Hanoi street stall in 2016. The version that gained that fame is a Hanoi recipe, distinct from the southern bún thịt nướng: no lemongrass in the pork, the sauce served warm not cold, patties alongside sliced belly.

60 min480 kcal4 serves

💪High protein

Cơm Tấm (Vietnamese Broken Rice) with broken rice, pork chops and fish sauce — Vietnam recipe

🇻🇳VietnamAdvanced

Meat Dishes

Cơm Tấm (Vietnamese Broken Rice)

Cơm tấm (com tam, Vietnamese broken rice) is a southern Vietnamese plate built on broken rice — gạo tấm, the grains that fracture during milling and were once discarded — and it is most closely associated with Saigon. The usual order is a lemongrass-marinated grilled pork chop (sườn nướng) with a fried egg, cucumber and tomato, pickled carrot and daikon (đồ chua), scallion oil, and a bowl of nước chấm to spoon over everything as you eat. The small grains soak up sauce better than whole rice. Plan on about an hour of work, plus 2 hours for the marinade.

60 min560 kcal4 serves

🌾Gluten-free💪High protein

Bibimbap (Korean Mixed Rice Bowl) with short grain white rice, beef and gochujang — Korea recipe

🇰🇷KoreaAdvanced

Meat Dishes

Bibimbap (Korean Mixed Rice Bowl)

Korea's most celebrated rice dish: a bowl of short-grain rice topped with individually seasoned and cooked vegetables (namul), thinly sliced marinated beef, a sunny-side-up egg, and gochujang sauce — then mixed together at the table before eating. The name says it exactly: bibim means 'mixing', bap means 'cooked rice'. Each vegetable component is prepared separately to preserve its own color, texture, and flavor. The dolsot version (stone bowl bibimbap) adds one more element: the rice touching the bowl's searing hot walls forms nurungji — a golden crispy crust at the bottom, considered the best bite in the dish. Considered the national dish of Jeonju, the city in South Korea's Jeolla province regarded as bibimbap's birthplace.

60 min570 kcal4 serves

🌶️Spicy💪High protein

Ingredients

Goes well with

Other ingredients that appear most often alongside carrot across the archive. Pick one to drill deeper.

onion potato beef garlic soy sauce celery eggs vinegar white cabbage tomato chicken ginger