It’s kind of disheartening to see the fall foliage begin to fade, but at least for a little while longer, you can still find some vibrant colors at area farmers markets. This past week I was enchanted by the box of carrots from one of my favorite vendors and bought more than I probably needed.


Carrot Soup With Herb Puree (James M. Thresher for The Washington Post)

Carrot Ribbon Salad With Aromatic Spices, Mint and Oranges, a light, citrusy dish from chef Michel Richard.

Carrot-Saffron Pudding (Halva-ye Havij), a fragrant chilled dessert with Middle Eastern flair.

Carrot Soup With Herb Puree, which also puts to use carrot greens if you can find a bunch with them still attached.

Orange-Ginger Pork Stew With Carrots and Potatoes, an Asian-inspired meal from Food section regular Stephanie Witt Sedgwick.

What do you like to do with carrots?