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Cooking with Carrots

Cooking with carrots

Root Vegetables – Carrots

With an abundance of vitamin A, fibre and potassium this well-loved vegetable is equally delicious in hot or cold dishes. Sliced on a salad, softened in a luxurious soup or grated into muffins, this root vegetable belongs in your winter meals.

Top 5 Ways to use carrots more often


1Sliced in the fridge

Keep carrot sticks at the ready. Skip chips and snack on these crunchy bites instead. If they are pre-cut and easy to access, you’re more likely to reach for them.

2In a soup

Carrots pair well with sweet potatoes and lentils for a perfect wintery soup. Or what about carrot and tangerine soup? Yum! The best part? It’s in your bowl in less than 30 minutes. Make a double batch and freeze leftovers.

3As the salad

Forget about only using carrots on a salad – carrots can be the base of the salad! Grate two large carrots, and add ¼ cup of raisins, a splash each of rice vinegar and olive oil, and a dusting of cumin, coriander and cinnamon. Toss gently and enjoy often.

4In baking

Let sugary sweet carrots make a perfect appearance in grainy bran muffins, rich zucchini loaf or traditional carrot cake.

5Roasted with roots

One of the best ways to celebrate carrots’ natural sweetness is to roast them. In a roasting pan, combine coarsely cut carrot coins with butternut squash, beets, parsnips and olive oil. Bake at 400°F for about 40 minutes, or until softened.

Enjoy a variety of carrots in these quick and easy dishes

Orange-Flavoured Carrot Soup

Orange-Flavoured Carrot Soup

This comforting soup has a welcome sweetness. Add a dollop of Greek yogurt for a creamy finish.

View full recipe

Add different herbs and spices

Carrots make a neutral soup base, which can be accented with many different flavours. Try cinnamon and cumin; basil and oregano; Chinese five spice powder; garam masala; or cayenne pepper if you like it spicy.

Carrots marry well with citrus

You can swap the tangerine in this soup for the lovely taste of navel oranges, red grapefruit or blood oranges.

Carrot and apple soup

For a lovely flavour profile, pair carrots with apple and cinnamon for a comforting winter soup.

Add Greek yogurt to soup

Instead of a dollop of sour cream, add a tablespoon or two of 1% plain Greek yogurt. It tastes like sour cream, but with much less fat and lots more protein.

Add crackers to soup

Choose your favourite whole grain wheat, oat, rye or rice cracker and use it in soup like a crouton.

Carrot Banana and Pear Muffins

Made with whole wheat flour, vegetable and fruit, these are healthier than store-bought muffins. Freeze a batch and add them to lunch bags in the morning – they’ll be defrosted by noon.

See the full recipe

Carrot Banana and Pear Muffins

Switch up the flour

You can replace whole wheat flour with one cup each of oat and barley flour. The results will be a denser muffin, but it will still be packed with flavour.

Use banana baby food to replace a ripe banana

Bananas can take a week to ripen to the right consistency for muffin batter. If you can’t wait that long, use a jar of banana baby food! Each jar is equivalent to one banana. You won’t know the difference!


Healthy bite

When freezing leftovers, always label them with a name and date of preparation, so you know what’s in the mysterious bags.