I find it sweet rather than savory. I don't know of any recipes such as the ones you mentioned. Only as an add-on to other juices, smoothies, etc. Cooking carrot juice in a sauce or soup defeats the purpose of fresh carrot juice in the first place. I could see it in a cold soup, however. I used to make a warm carrot soup from the carrot pulp leftover from juicing.

I would have to say that I agree with MQ. I find carrots a very sweet, heavy (if I'm describing it properly) rather than a savory flavor. I do enjoy cooked carrots, however, they have to be cooked separately, I don't enjoy them as a 'long cooked' veggie, such as in stews.

I have not yet tried carrot soup, but I've been holding on to this recipe for a while now and I do intend to try it, if Scott likes it, that's good enough for me! I know it doesn't call for carrot juice, but maybe you could play around with it.

Posted by Scott55405 (My Page) on Mon, Apr 21, 03 at 0:55
I cut this out of the paper years ago, and made it today for the first time as a first course to our Easter meal. We all just loved it, and everyone wanted the recipe. Best of all, it's so easy! So, while I'm emailing it to them, I will post it here too! This recipe said serves 6, but I would figure 4.

Creamy Carrot Soup

1 medium onion, chopped
2 tablespoons butter
6 medium carrots, sliced
1/2 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
Dash white pepper
3 cups chicken broth
1/2 c. heavy cream
4 tablespoons dry sherry, optional
Whipped unsweetened cream for garnish, if desired

Chopped parsley for garnish In a 2 quart saucepan, saute the onion in butter until soft, but not browned. Add carrots, salt, ginger, cinnamon, pepper and broth. Heat to boiling; simmer until carrots are tender, about 20 minutes. Puree in blender or use hand blender. (Personal note: if using a blender, fill only halfway at a time and hold top securely. A good friend was burned when a hot mixture blew the top off his blender). Add cream and reheat to serving temperature. Add sherry, if desired, and serve steaming hot. If desired, top each serving with a little whipped cream and sprinkle with chopped parsley. **Can be made a day ahead up to the point of adding the cream**

My organic grocer is selling nantes carrots for 20cents/pound, which have the base of the leaf still in place making them less sweet. Carrot-apple juice is a favorite of mine.

The Iron Chef program coincidentally had carrots as the main ingredient last night.

I was thinking of experimenting with a carrot juice reduction, maybe thickening with sauteed onions, but just a thought.