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Subscriber-Exclusive Carrot Recipes

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Recipe Spotlight

Rainbow Hash

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Courtney Stultz
To get my family to eat outside their comfort zone, I use lots of color. This happy hash combines sweet potato, carrots, purple potato and kale. —Courtney Stultz, Weir, Kansas
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Deb's Mushroom & Barley Soup

Deb's Mushroom & Barley Soup

Deb's Mushroom & Barley Soup

Nothing is more comforting that coming home to this rich soup! I prep the ingredients the evening before and start the slow cooker on my way out the door. —Debra Kamerman, New York, New York

Market Basket Soup

Market Basket Soup

Market Basket Soup

I use kohlrabi in this soothing veggie soup. It’s got a mellow broccoli-cabbage flavor and can be served raw, but I like it in a warm bowl of happiness. —Kellie Foglio, Salem, Wisconsin

Southwest-Style Wedding Soup

Southwest-Style Wedding Soup

Southwest-Style Wedding Soup

I turned leftover hamburgers into meatballs and dreamed up this cozy Southwestern soup. Now my Italian family asks for it over traditional wedding soup. —Teena Petrus, Johnstown, Pennsylvania
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Hearty Manhattan Clam Chowder

Hearty Manhattan Clam Chowder

Hearty Manhattan Clam Chowder

Talk about hearty. This veggie-packed clam chowder really satisfies. Butter up some crusty bread and you have yourself a complete meal. —Carol Bullick, Royersford, Pennsylvania

End of Garden Relish

End of Garden Relish

End of Garden Relish

We dollop this tangy relish on burgers, hot dogs and salads. It’s a cool way to use up garden produce, and people love it at picnics and potlucks. —Karen Stucky, Freeman, South Dakota

Confetti Quinoa

Confetti Quinoa

Confetti Quinoa

If you've never tried quinoa, start with my easy side, brimming with colorful veggies. I serve it with orange-glazed chicken. —Kim Ciepluch, Kenosha, Wisconsin

Hearty Chickpea Potpie

Hearty Chickpea Potpie

Hearty Chickpea Potpie

You won't miss the meat in this savory veggie potpie! The spring veggies, easy prep and impressive presentation make this a perfect addition to Easter or other family dinners. —Deanna McDonald, Grand Rapids, Michigan

Pistachio-Crusted Salmon with Rainbow Vegetable Cream

Pistachio-Crusted Salmon with Rainbow Vegetable Cream

Pistachio-Crusted Salmon with Rainbow Vegetable Cream

I make salmon often, so I experiment with it. I use pistachios in this version for crunch and a sauce inspired by the cream cheese on my bagels. —Devon Delaney, Westport, Connecticut

Thai Scallop Saute

Thai Scallop Saute

Thai Scallop Saute

Just open a bottle of Thai peanut sauce to give this seafood stir-fry some serious authenticity. —Taste of Home Test Kitchen

Creamy Turkey Noodle Soup

Creamy Turkey Noodle Soup

Creamy Turkey Noodle Soup

I was honored when my fireman son-in-law asked to add this recipe to their firehouse cookbook. You can prepare parts of this turkey soup ahead of time and then assemble when ready. Serve with crunchy-crusted bread. —Carol Perkins, Washington, Missouri

Roasted Parmesan Carrots

Roasted Parmesan Carrots

Roasted Parmesan Carrots

Mom always said “eat your carrots, help your eyes.” Rich in beta-Carotene, carrots not only support health but also taste amazing when roasted and tossed with Parmesan. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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