3 tasty recipes that will change your view of carrots forever

Carrots are a versatile and nutritious food that can add flavour to all kinds of dishes. These three recipes in particular could change your views about what carrots can do.

Preparation time: 10 minutes
Cooking time: 45 minutes
Serves: 4

Ingredients:

• 15 millilitres (one tablespoon) olive oil
• 5 carrots, chopped
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 5 millilitres (one teaspoon) ground coriander
• 1 litre (four cups) vegetable stock
• 1 lemon
• 60 millilitres (four tablespoons) fresh cilantro, chopped
• five millilitres (one teaspoon) plain yoghurt

1. Heat olive oil in a pot over a medium-low heat and then add chopped carrots and chopped onion. Sauté until softened. Add garlic and ground coriander, and stir occasionally for one minute. Pour in hot vegetable stock and bring to a simmer.
2. Cover and cook for 30 minutes.
3. Remove from the heat, let cool a little, then purée in a blender or in the pot with a stick blender until smooth. Stir in the juice of half a lemon and season to taste.
4. Gently reheat the soup but do not boil. Just before serving, stir in cilantro.
5. Ladle into four bowls and drizzle yogurt over each one before serving.

Key nutrients: 112 Calories, 5 g Fat, 1 g Saturated Fat, 16 g Carbohydrates, 2 g Protein, 4 g Fibre

Preparation time: 15 minutes
Cooking time: 60 minutes
Serves: 4

Ingredients:

• 15 millilitres (one tablespoon) olive oil
• 1 large onion, thinly sliced
• 15 millilitres (one tablespoon) fresh parsley, chopped
• 15 millilitres (one tablespoon) fresh chives, chopped
• 2  garlic cloves, crushed
• 450 grams (one pound) potatoes, thickly sliced
• 375 grams (3/4 cup) dried split peas
• 5 carrots, sliced
• 1 litre (four cups) vegetable stock
• Sour cream

1. Heat olive oil in a flameproof casserole dish and cook onion over medium-low heat for five minutes to soften, stirring occasionally. Add parsley, chives and garlic, and stir into the onions.
2. Remove the onion mixture from the casserole dish with a slotted spoon. Cover the bottom of the dish with potatoes, then layer over one-third of the split peas and one-third of the onion mixture.
3. Add the next layer of carrots and cover with another third of the split peas and onion mixture. Top with a layer of two sliced parsnips. Then add the remaining split peas and onion mixture. Pour in hot vegetable stock and bring to a boil. Reduce the heat, cover and simmer for 30 minutes.
4. Remove the lid and cook for another 20 minutes, or until the vegetables are tender and the sauce has thickened.
5. Top each portion with 15 millilitres (one tablespoon) sour cream and serve.

Key nutrients: 381 Calories, 8 g fat, 2 g saturated fat, 62 g carbohydrates, 13 g protein, 3 g fibre

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4

Ingredients:

• 250 grams (one cup) medium egg noodles
• 30 millilitres (two tablespoons) olive oil or canola oil
• 3 carrots, thinly sliced
• 1 leek, sliced
• 6 scallions
• 2 garlic cloves, chopped
• 1 mild green chili, chopped
• 5 millilitres (one teaspoon) ground cumin
• 15 millilitres (one tablespoon) light soy sauce
• 10 millilitres (two teaspoons) honey
• 5 millilitres (one teaspoon) whole cumin seeds

1. Cook egg noodles for four minutes, or according to package directions.
2. In a separate pan, heat oil over high heat and add carrots and leek. Cook for three minutes.
3. Diagonally slice scallions and add to the pan with garlic and green chili. Cook for one minute. Add cumin, soy sauce and honey. Stir for another minute.
4. Add the noodles and stir gently to heat through.
5. Add cumin seeds to noodles just before serving.

Key nutrients: 334 Calories, 12 g Fat, 2 g Saturated Fat, 52 g Carbohydrates, 7 g Protein, 5 g Fibre

Carrots offer cell-protecting properties for great-looking skin and plenty of fibre to aid digestion. Plus, they can be used in all kinds of ways, from soups to a delicious snack all on their own.

If you already like carrots, these recipes are three great reasons to love them even more!