So, 2.5 pounds of carrots are in my fridge

I recently joined a local farmer coop, which I love b/c the veggies and fruits are as local as possible, organic, and quite delicious.  Problem is, I can't choose what veggies I get each week, and I've got 2.5 pounds of carrots in my fridge right now.  I don't really like carrots, and due to their high glycemic index rating, I don't want to eat a lot of them (I'm watching sugars!).


I found a recipe for Carrot/Coriander soup that looks interesting, but I don't want to use all of the carrots for this (I would have to make something like 16 servings to use all of my carrots!!). 

Does anyone have suggestions on how to use a lot of carrots at once?  It seems to me that a little bit goes a long way...

Most the recipes I know don't use a whole lot, but if you make soup you can always freeze a portion of it for later.  Carrots are great in veggie soup and bean soup.  Make 8 servings and freeze half for a day down the road you don't feel like cooking.

http://www.cooks.com/rec/search/0,1-0,sugar_free_carrot_cake,FF .html

Above is a link to a page on cooks.com.  I've tried some of their recipes and been pleasantly surprised.

I participate in a similar thing - local organic food delivery from one business which gathers up produce from various local farms.  Anyway, I got a bundle of carrots one day and I just made carrot/curry soup (recipe on allrecipes.com), divided into individual containers and froze about half of them for later.

Hi - try making the carrot and coriander soup using 1/2 the amount of carrots and substituting cauliflower for the rest. Cauliflower is a great "stretching" ingredient and is virtually sugar-free (0 on the GI scale). If you like the way it turns out just make a HUGE batch with your carrots and freeze the rest in smaller portions for this fall - you'll really appreciate it when the weather starts to cool.

lentil soup with a bunch of shredded carrot is good

steamed in some vegetable soup

do you like pho?  I make it frequently and put about 100 grams of carrots per bowl

I just eat them plain also, maybe at least 2 pounds  per week

You can make healthier carrot muffins useing the carrots (shredded) with whole wheat flour and whatever add ins you want subsitutuing sugar for a nautral sweetner such as maple syrup or honey, or for a lower calorie version, splenda or another artifical sweetner. Also, eggwhites instead of whole eggs and instead of oil or butter, use applesauce, or use 1/2 the fat and the rest with a fat replacer. Add ins could be rasins or other dried fruits, and really whatever else you want.

Also quickbreads or a healthier 'carrot cale' not to mention just eating plain or in salads, spread with pb or dipped in veggie dip or hummus!

Heres a link with some carrot recipes if you want more(:!
http://www.carrotrecipes.net/

I've seen carrots slated for having a 'high glycaemic index' but at 4.8g sugar and 3g fibre per 100g they're on a par with red peppers (4.2g sugar, 2g fibre per 100g) and have less sugar than granny smith apples (11g sugar and 3g fibre per 100g).  If you're watching your sugar intake I'd say you could eat carrots with a happy heart.

I grate carrots into mashed beans and mix with rolled oats, beaten egg and spices to make beanburgers!

Wow, great ideas all!  Thank you for the suggestions.  I think I will make the soup with about half of the carrots and try some healthy muffins with the rest.

I knew I could count on CC-ers to have good ideas!

Carrot & Raisin Salad

This is a favorite with kids.  It keeps about 5 days in the refrigerator.

Aw man, clairelaine, you beat me!  Carrot raisin salad is my favorite!  :-)  In fact...I should make some! 

Also, through a...miscommunication...once, my father in law juliened a bunch of carrots & we ended up just putting a bit of salad dressing with some chopped nuts - that was pretty good. 

I really like cooked carrots too, with a bit of nutmeg sprinkled on top.