Carrot Creations: Easy and Delicious Recipes You’ll Love

1. Roasted Carrot and Chickpea Salad:


  • 2 cups carrots, peeled and sliced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Mixed greens (spinach, arugula, or your choice)
  • 1/4 cup chopped fresh coriander
  • Juice of 1 lemon


  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, toss sliced carrots and chickpeas with olive oil, cumin, salt, and pepper.
  3. Spread the mixture on a baking sheet and roast for 25-30 minutes or until carrots are tender.
  4. In a large bowl, mix the roasted carrots and chickpeas with mixed greens.
  5. Drizzle lemon juice over the salad, toss gently, and garnish with fresh cilantro.
  6. Serve warm or at room temperature.

Health Benefits:

  • Carrots: Rich in beta-carotene, promoting healthy vision and skin.
  • Chickpeas: High in fiber and plant-based protein for sustained energy.
  • Cumin: Contains antioxidants and may have anti-inflammatory properties.

Roast Carrot and Chickpea Salad Recipe Tracey Warren Nutrition

2. Carrot and Ginger Soup:


  • 4 cups carrots, chopped
  • 1 onion, diced
  • 2 tablespoons fresh ginger, grated
  • 4 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • Salt and pepper to taste
  • Fresh coriander for garnish


  1. In a large pot, sauté onions and ginger until softened.
  2. Add chopped carrots, vegetable broth, and bring to a boil.
  3. Reduce heat, cover, and simmer until carrots are tender.
  4. Use an immersion blender to puree the soup until smooth.
  5. Stir in coconut milk, season with salt and pepper, and heat through.
  6. Garnish with fresh coriander before serving.

Health Benefits:

  • Carrots: Excellent source of vitamins, minerals, and antioxidants.
  • Ginger: Anti-inflammatory properties and aids digestion.
  • Coconut Milk: Provides healthy fats and adds creaminess.

Carrot and ginger soup recipe Tracey Warren nutrition

3. Quinoa and Shredded Carrot Stuffed Bell Peppers:


  • 1 cup quinoa, cooked
  • 1 cup shredded carrots
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Bell peppers (variety of colors)
  • Avocado slices for topping


  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, mix cooked quinoa, shredded carrots, black beans, corn, cumin, salt, and pepper.
  3. Cut bell peppers in half lengthwise, remove seeds, and stuff with the quinoa mixture.
  4. Place stuffed peppers in a baking dish, cover with foil, and bake for 25-30 minutes.
  5. Remove the foil, bake for an additional 10 minutes until peppers are tender.
  6. Top with avocado slices before serving.

These recipes are designed to be simple and flavorful. Adjust seasonings to your taste preferences, and feel free to get creative with additional herbs and spices!

Health Benefits:

  • Carrots: High in fiber, supporting digestive health.
  • Quinoa: A complete protein source with essential amino acids.
  • Black Beans: Rich in protein and fiber, promoting satiety.

Quinoa and Shredded Carrot Stuffed Bell Peppers recipe Tracey Warren Nutrition



Tracey Signature

Leave a Reply

Your email address will not be published.