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Tasty & low-calorie carrot recipes for every part of the day

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Carrots – the quintessential healthy snack. But what if I told you that this vibrant vegetable can be transformed into exciting and flavorful meals? Buckle up, because I’m about to share 7 delicious carrot recipes, all under 300 calories, that cater to a variety of taste buds and dietary needs. From creamy soups to satisfying salads, these recipes prove that carrots are anything but boring!

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Tasty & low-calorie carrot recipes for every part of the day

Roasted Rainbow Carrots with Herbs

  • Ingredients: 2 cups rainbow carrots, chopped | 1 tablespoon olive oil | 1/2 teaspoon dried thyme | 1/4 teaspoon dried rosemary | Salt and pepper to taste
  • Preheat oven to 400°F (200°C). Toss chopped carrots with olive oil, thyme, rosemary, salt, and pepper on a baking sheet lined with parchment paper.
  • Roast for 20-25 minutes, or until tender-crisp, flipping halfway through. Enjoy warm or at room temperature.

Spicy Carrot and Chickpea Curry (250 kcal):

  • Ingredients: 1 cup chopped carrots | 1 can (15 oz) chickpeas, drained and rinsed | 1 tablespoon curry powder | 1 teaspoon ground ginger | 1/2 cup coconut milk (light) | 1/4 cup vegetable broth | Salt and pepper to taste
  • In a saucepan, heat oil (not included in calorie count) over medium heat. Add curry powder and ginger, cook for 30 seconds, stirring constantly.
  • Stir in carrots, chickpeas, coconut milk, and vegetable broth. Bring to a simmer and cook for 15-20 minutes, or until carrots are tender. Season with salt and pepper. Serve over rice (not included in calorie count).

Carrot Noodle Soup with Ginger (220 kcal):

  • Ingredients: 2 cups carrot spirals (made with a spiralizer) | 4 cups vegetable broth | 1 tablespoon grated ginger | 1 clove garlic, minced | 1 tablespoon soy sauce | 1/2 teaspoon sesame oil | Salt and pepper to taste
  • In a large pot, bring vegetable broth to a boil. Add ginger, garlic, soy sauce, and sesame oil. Reduce heat and simmer for 5 minutes.
  • Add carrot spirals and cook for 3-4 minutes, or until tender-crisp. Season with salt and pepper. Garnish with chopped fresh cilantro (optional).

Moroccan Carrot Salad with Preserved Lemon (280 kcal):

  • Ingredients: 2 cups grated carrots | 1/2 cup chopped cucumber | 1/4 cup chopped red onion | 1/4 cup chopped fresh parsley | 2 tablespoons olive oil | 1 tablespoon lemon juice | 1 teaspoon chopped preserved lemon (or 1/2 teaspoon lemon zest) | 1/2 teaspoon ground cumin | Salt and pepper to taste
  • In a large bowl, combine grated carrots, cucumber, red onion, and parsley.
  • In a separate bowl, whisk together olive oil, lemon juice, chopped preserved lemon, cumin, salt, and pepper.
  • Pour the dressing over the carrot mixture and toss to coat. Serve chilled.

Whipped Carrot and Ginger Hummus (200 kcal):

  • Ingredients: 1 can (15 oz) chickpeas, drained and rinsed | 1 cup cooked carrots | 1 tablespoon tahini | 1 tablespoon olive oil | 1 tablespoon lemon juice | 1 clove garlic, minced | 1/2 teaspoon ground ginger | Salt and pepper to taste
  • In a blender or food processor, combine chickpeas, cooked carrots, tahini, olive oil, lemon juice, garlic, ginger, salt, and pepper. Blend until smooth and creamy. Serve with pita bread, veggie sticks, or crackers (not included in calorie count).

Carrot Cake Smoothie Bowl (230 kcal):

  • Ingredients: 1 cup chopped carrots | 1 cup frozen banana chunks | 1/2 cup unsweetened almond milk | 1/4 cup rolled oats | 1 teaspoon ground cinnamon | 1/4 teaspoon ground nutmeg | 1/4 cup chopped walnuts (optional)
  • In a blender, combine chopped carrots, frozen banana chunks, almond milk, rolled oats, cinnamon, and nutmeg. Blend until smooth and creamy.
  • Pour the smoothie into a bowl and top with chopped walnuts (optional). Enjoy for a refreshing and nutritious breakfast or snack.

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