Carrot Recipes for a Special Christmas with Reward Me

Christmas Carols With Carrots

Winter is the season for carrots. But this doesn’t mean Gajar Ka Halwa is your only choice.

From soups to juices, this crunchy power food is not only a great source of Vitamin A, it’s also instrumental for beautiful skin, cancer prevention, and anti-aging, as well as makes for a delicious winter menu.

Try some of these recipes and see the difference.

Carrot-Spinach Juice - A morning boost

¼ pound spinach, washed, with the coarse stems removed

3 carrots, washed, lightly scraped and tops removed

 Slice the carrots and spinach to fit into the feed tube.  Juice.  Makes 1 glass.  Although this is now a sweet juice, a small cube of ginger would make a great zesty addition on occasion.


Pick-me-up – Evening Energiser

3 carrots, scraped, with tops removed

3 celery stalks, washed, with tops removed

1 tomato cut in quarters

½ clove garlic

1 scallion

1 1-inch cube ginger root

2 tablespoons walnuts ground

Cut the carrots, celery and tomato into hopper size pieces.  Juice all the vegetables.  Feed the garlic, scallion and ginger root into the hopper and juice.  Transfer to a tall glass. Add the walnut powder.  Stir.  Makes 1 large glass.


Coriander-Carrot Soup – Keeps the cold away

2 tablespoons vegetable oil

2 tablespoons butter

3 medium onions chopped

2 cloves garlic minced

3 cups carrot juice

½ cup coriander leaves chopped

1 tablespoon soy sauce

3 cups chicken stock


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Salt and pepper

 Heat the oil and melt the butter in a skillet.  Add the onions and garlic.  Sauté until the onions are transparent.  Add the carrot juice and simmer for 30 minutes. Add the coriander and soy sauce and simmer for 20 minutes.  Transfer the soup to a food processor or blender and process until the mixture is smooth.  Add the chicken stock and blend. Pour the mixture into the skillet and heat until soup begins to bubble.


Carrot-Cheese Dip – Party Favs

½ cup carrot juice

½ cup (4 ounces) cream cheese, softened

½ cup (4 ounces) sharp cheddar cheese grated

2 gloves garlic chopped

2 tablespoons Worcestershire sauce

¼ cup broccoli flowers chopped

1/8 teaspoon salt


Put the carrot juice and cream cheese in a food processor or blender.  Process until smooth.  Add the cheddar cheese, garlic and Worcestershire sauce.  Process again until the cheddar cheese is well distributes throughout the dip.  Add the broccoli flowers and salt and blend.  Makes 2 cups.


Far East Carrot Dressing  - A great topping for salads and cooked vegetables

3 tablespoons soy sauce

¼ cup carrot juice

1 scallion coarsely chopped

1 clove garlic coarsely chopped

1 ½ inch cube ginger root coarsely chopped

1 cup peanut oil, vegetable oil may be substituted

6 teaspoons rice wine vinegar

 Put the soy sauce and carrot juice in a blender or food processor.  Process until well mixed.  Add the scallion, garlic and ginger root. Process again until the solid ingredients are minced.

Slowly add half the oil while the processor or blender is still running.  Add the vinegar and the remaining oil.  Blend again.  Makes 2 cups.

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Nice recipes and good guidance

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i love this gaajar halwa

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I loves gaajar ka halwa but this recipe is different.

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