From Soup to Dessert, These Are Our Very Best Carrot Recipes

Like latkes but lighter, these savory carrot patties are excellent vehicles for sour cream, salmon roe, or hummus.

Raw carrots paired with pungent Indian lime pickles, cilantro, cumin, and the heat of raw garlic make a delectable and healthy topping for rich and probiotic Greek yogurt.

This soufflé is an autumnal showstopper featuring carrot juice with puréed carrots and parsnips. It's warmed by a pinch of allspice. (It's a myth that soufflés are hard to make. All they require is attention and an immediate audience, seated before the soufflé's triumphant exit from the oven.)

What sets this ginger-spiced and buttermilk-rich carrot cake apart is its spectacular wrapping of bright carrot ribbons.

The sweetness of carrots plays very well with the assertive flavors of the iconic Argentine sauce for grilled meats: Chimichurri's powerful garlic, acid, and bright herbs transform a platter of roast carrots into a gorgeous vegan entrée.

If anything ails you, this bright, nourishing carrot soup's appearance alone will comfort you and banish the blues. The secret to seasoning it is in the salt (don't skimp). The hot soup is spooned right over the raw spinach and dill whose color and flavor remain vibrant. Don't forget the final squeeze of fresh lemon.

Like a deconstructed salsa verde, the zing of scallions with leafy parsley are an underrated raw combination. Prepare this salad an hour ahead so that the flavors have time to mingle.

The irrefutable appeal of thumbprint cookies is doubled when they are also carrot cakes in miniature. Pecans, golden raisins, and oats are combined with grated carrot to make these very snackable treats.

The ultimate in sweet and sour, agrodolce combines just-cooked carrot matchsticks with a little sugar and good red wine vinegar for a spoonable relish that doubles as a topping for creamy schmears atop toast or a bright foil for grilled meats.

Hot with chile, crunchy with urad dhal (split, skinned lentils) and mustard seeds, and toasty with coconut, this carrot poriyal recipe is courtesy of Madhur Jaffrey. While it is traditionally served to a complement a meal, it also makes an excellent filling for a pita or a sandwich.

Richly orange and shot through with the fragrance of harissa, this hot soup is destined to become a cold-weather staple.

Sugar-free ice pops are what it's all about. Fresh oranges, carrot juice, strawberries, and ginger take away all the guilt of dessert in these enticingly easy pops.

Roasting carrots coaxes out their earthy sweetness, which is a natural partner for spice: a serious squeeze of Sriracha makes this an ultra-scoopable party appetizer (or just nestle down with your favorite Netflix series and eat it all yourself). Low-carb tip: Use endive leaves, beet slices, and fennel bulb wedges for scooping if you want to skip the pita.

Drink your carrots. Their intensely flavored juice is lifted by fresh lime juice in these vibrantly refreshing long drinks, made bubbly by chilled seltzer. Invite your favorite bunnies to sip with you.

The sunset colors of carrot-inflected vichyssoise make this a compelling seasonal riff on the classic (and very classy) chilled soup.

Fennel seed, cumin, shallot, and lime juice a create a tonic-like bold dressing for a mound of shredded carrots, a healthy and crisp compliment to grilled-anything, and a wonderful topping for bruschetta.