As David suggested, soup is a good option. It's basically a veggie stock. A traditional French
mirepoixis is usually made with carrots, celery and onions. What I often do is save the ends off stock friendly veggies and freeze them. When I need veggie stock I pull everything out of the freezer and put it in my stock pot.
You can definitely freeze your stock or carrot broth. It works well in sauces, soups, stews, gravies and whatever else you might put veggie stock in. It lasts a long time frozen and is much cheaper than buying a tetra carton of veggie stock.
So carrots can turn green, and even your stock can turn green, evidently. You can eat green carrots or green carrot stock, it's safe! Green potatoes on the other hand., that's a whole different story. They are not safe, despite them turning green for the same reason. The reason carrots are safe, from my understanding, is that the green tops are naturally edible, where potato tops are not. The green in both carrots and potatoes occurs because of the chlorophyll and direct contact with sunlight. Potatoes, however, also produce solanine, which is toxic.
There's a lot of ways to make veggie stock. It is nice to make your own based on the purpose you intend. I like this guys video. He's vegan and has a lot of great recipes on his channel. This is a ramen broth he makes here, so not a traditional mirepoix. It's all made similarly, except the stock ingredients vary. Hope this helps.
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