stemming them.

The sweet tasting vegetable can be used in all kinds of recipes from delicious muffins, to simple stews to the finest entrees.

Carrots are available year-round, but when selecting them always inspect pre-packed carrots for any signs of moisture or mold.

If purchasing them loose, carrots should be firm, bright orange and the tall fennel-like leaves should not be limp.

Carrots should be kept in a cool, dark place like a refrigerator. If you do not plan to use them immediately, take them out of any plastic packaging and cut off their green tops to prevent them from turning slimy.

Here are some recipes which will help you enjoy the sweet and versatile flavour of carrots.

CARROT AND TOMATO SOUP 1 tablespoon sunflower oil 175 grams/6 ounces carrots, peeled and chopped 1 garlic clove, chopped 1 medium onion, finely chopped 225 grams/8 ounces fresh tasty tomatoes, skinned and chopped 1 level teaspoon ground cumin 425 millilitres 3 pint Vegetable Stock Bouquet garni Bay leaf 1 tablespoon dry sherry 4 tablespoons thick single cream Salt (optional) HEAT the oil in a heavy-based saucepan, add the carrot, garlic and onion and sweat over a low heat for 10 minutes.

Add the tomatoes and cumin, cover and simmer 2 minutes. Add the stock and herbs and simmer for 15 minutes more.

Remove the herbs and put the soup through a blender. Return to the pan, stir in the sherry and reheat. Taste and add a little salt if wished.

Swirl in the cream to serve.

Recipe from Slim and Healthy Vegetarian Cookbook ROASTED CARROT, PEPPER AND CORIANDER SOUP 350 grams/12 ounces medium carrots, trimmed and halved 1 large red pepper, deseeded and sliced 2 teaspoons sunflower oil 850 millilitres 1 pint vegetable stock 1 tablespoon roughly chopped fresh coriander Salt and freshly ground black pepper Good squeeze of lemon juice Fresh coriander leaves for garnish PLACE carrots in a roasting pan with pepper strips. Drizzle with oil and roast in a preheated oven at 375 degrees F, 190 degrees C for around 20 minutes or until softened and a little coloured around the edges but not charred.

Transfer to a pan, add stock and coriander and bring to bubbling. Turn down to simmer for 15 minutes or until vegetables are soft.

Transfer to a blender and whiz smooth. Sieve gently -- not pushing everything through -- and discard pepper skin. Season and add lemon juice. Transfer soup to a pan and reheat gently. Serve garnished with fresh coriander leaves.

Preparation time, approximately 15 minutes. Cooking time, approximately 35 minutes. Serves 4 LAMB WITH CUMIN CARROTS 4 pieces lamb loin fillet Juice of half a lemon Salt and freshly ground black pepper 1 tablespoon cumin seeds 25 grams 1 ounce butter 2 tablespoon oil 700 grams 1 pound thin carrots, scrubbed and trimmed,leaving a stalk stump 2 tablespoons caster sugar Small bag of lamb's lettuce, washed and dried.

BAT out lamb fillet with a meat mallet or rolling pin and place in a shallow dish. Sprinkle with lemon juice and freshly ground black pepper.

Cover with cling-film and leave in the refrigerator for 15 minutes.

Heat a heavy-bottomed frying pan, add cumin seeds and toss around for a minute -- no oil needed. Melt butter with oil in another pan, add carrots, sugar, a little salt and cumin seeds. Cook over a low heat, turning, until carrots are tender. Meanwhile, cook lamb to preference on a hot, oiled griddle.

To serve, pile lamb's lettuce on serving plates, top with carrots and lamb.

Pour any pan juices over and season if necessary.

Preparation time, approximately 20 minutes. Cooking time, approximately 25 minutes. Serves 4. Recipes from Hello Magazine.

CARROT RING 1 cup vegetable oil 1 cup brown sugar, firmly packed 1 egg, slightly beaten 1 tablespoon water 2 cups raw carrots, grated 11 cups sifted flour 1 teaspoons baking soda 1 teaspoon baking powder 1 to 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg CREAM oil and sugar; add egg, water and carrots. Mix dry ingredients together and add to the above mixture. Pour into ungreased mold. Bake for 1 hour at 350 degrees.

Turn out on platter. Fill centre with hot peas. Serves 6 to 8.

CARROT SOUFFLE 2 cups carrots, cooked, mashed and salted, or 1 (16 ounce) can carrots 1 stick margarine 2 eggs, well beaten 3 tablespoons flour 1 cup sugar 1 teaspoon baking powder 1 teaspoon cinnamon POUR all of the ingredients into a blender. Blend at medium speed for 1 minute. Pour into a 2 quart casserole.

Bake at 400 degrees for 15 minutes. Lower heat to 350 degrees, and bake for an additional 45 minutes. Serves 4.

CHEESE SCALLOPED CARROTS 17 medium-size carrots, sliced 1 large onion, minced 1 cup butter 3 cup flour 1 teaspoon salt 1 teaspoon dry mustard 21 cups milk 1 teaspoon pepper 1 teaspoon celery salt 1 pound processed sharp cheese, sliced 1 cup buttered soft bread crumbs PARBOIL carrots in salted boiling water until barely tender; drain. In large saucepan, cook onion gently in butter for 2 to 3 minutes. Stir in flour, salt and mustard. Add milk and cook until thickened (it will be lumpy because of the onion). Add seasonings.

In a 2 quart casserole, place a layer of carrots, then cheese, ending with a top layer of carrots. Bake at 350 degrees for 45 minutes. Serves 8 to 10.

Recipes from International Cooking in Bermuda *** CARROT CAKE 1 cup of oil 2 cups of sugar 3 eggs 2 cups of grated carrots 1 large can of crushed pineapple 2 teaspoons cinnamon 2 teaspoons soda 1 teaspoon salt 2 cups of finely ground coconut 2 cups flour COMBINE all ingredients. Bake at 350 degrees for 45 minutes.