Humble, bumpy, rough carrots. We peel and slice them into sticks and stuff them in lunch boxes or put them out with a dip when company comes. We chop and use them in soups and stews, but rarely do we ...

Humble, bumpy, rough carrots. We peel and slice them into sticks and stuff them in lunchboxes, or put them out with a dip when company comes. We chop them and use them in soups and stews, but rarely ...

In a pot, melt the butter over low heat, then add the onions and cook, stirring, until slightly softened, about 15 minutes. Increase the heat to medium-low then add the carrots and ginger and cook, ...

Put the carrots and garlic into a Dutch oven or casserole, pour in just enough water to cover and add a pinch of salt. Bring to a boil over medium heat and cook for 15 minutes or until almost all of ...

These two soups make a tasty team served side by side in a single bowl and may be made several days ahead and served hot or cold. If serving cold, omit the butter and use 1 tablespoon oil. I have an ...

Preheat oven to 350 degrees F. Add carrots to a large soup pot and cover with cold water, sea salt, and pepper. Cover and bring to a boil, then lower heat and simmer for 25 minutes or until the ...

This 2017 photo shows a cream of carrot soup in New York. This dish is from a recipe by Katie Workman. (Katie Workman via AP) In a story Sept. 19, The Associated Press omitted the nutritional ...

Humble, bumpy, rough carrots. We peel and slice them into sticks and stuff them in lunchboxes, or put them out with a dip when company comes. We chop them and use them in soups and stews, but rarely ...