Pumpkin Carrot Soup with Mustard

At Empty Bowls, an annual fund-raising event held at the George R. Gardiner Museum of Ceramic Art in Toronto, each patron gets to choose and keep a bowl made by a distinguished potter and sample soups prepared by the top chefs in the city. It benefits the Anishnawbe Street Patrol, which offers help to people who need food and shelter. One generous participant is Simon Kattar, the chef-proprietor of la Carte Kitchen catering, who has contributed this zesty recipe to Great Soup, Empty Bowls (Whitecap, 2002, $19.95), which also raises funds for the street patrol.

Flank Steak a la Grecque & Greek Salad

Serve with Orzo — Greek Salad — Steamed Carrots.

Quick Shrimp and Asparagus Risotto

Serve with Carrot Salad (see recipe link below).

Roasted Carrots & Hazelnuts With Barley Risotto

Argentinian-Style Grilled Steak and Carrots

This steak is topped with a flavourful herb mixture, inspired by Argentinian chimichurri, that is also a nice accompaniment to grilled chicken or fish. If you don't have flank steak, substitute your favourite grilling steak. Cover and refrigerate any leftover chimichurri for up to three days. 

Sautéed Carrots and Sugar Snap Peas

Tender-crisp vegetables are no-fuss, colourful partners to the pork.

Smoked Trout & Marinated Carrots on Rye

Honey-Lime Carrots with Cipollini Onions

This sweet-and-sour side is a convenient recipe when feeding a large crowd because so much of it can be prepared in advance. The onions become delicate after you peel off their skins, so stir and shake the pan very gently until they're softened and golden. If you can't find cipollini onions, substitute with halved pearl onions.

Carrot Soup with Basil Pesto Swirl

Pesto adds pizzazz to this classic fall soup and is a great way to use up the last of the basil from the garden.

Tofu & Vermicelli Dumplings with Carrot Salad