Simmer for an hour, and add the carrot flaked or chopped small.

Add the carrots and canned tomatoes and cook for another 10 minutes.

When it has been cooking one hour, add the carrots and turnips.

Add the carrot, then mix through the jam, sauces and lemon juice.

Add the carrots and peas, then saute for another 5 minutes.

Sauté until tender, about 5 minutes, and add the carrots and sweet potatoes.

Add the carrot, onion, and celery, and fill with cold water to cover.

Bring to a boil before adding the carrot and the meatballs.

Add the carrot and sauté on a low to medium heat for five minutes.

Add the carrots and thyme, and cook for three minutes.

Cook for another 30 seconds, then add the carrots, tomatoes, coconut milk and stock.

Add the carrots and cook gently, then add tomato paste.

Add the carrots, bamboo and mushrooms, frying until just golden.

Add the carrot and cabbage and mix well to combine.

Add the carrots, celery, fresh mushrooms, soy sauce, and water to cover by 2 inches.

Once brown, remove and drain off and add the carrots, leeks and onion to sauté.