In my experience, the carbs contained in vegetables are not really a problem, so I don't limit my consumption of them. It's the carbs in grains and sugar, and in particular, "acellular" carbs, which can really put on the weight (and adversely affect your health).
Here is a link for more reading on this, and a quote from the article:
https://chriskresser.com/leptin-resistance-and-its-role-in-obesity/
Cellular plant foods have a low carbohydrate density compared to Western foods. Root tubers, fruits, leaves, and stems store their carbohydrates as part of fiber-walled living cells. These cells are thought to remain largely intact during cooking. The fact that carbohydrates are stored within cells means that the maximum carbohydrate density they can have is around 23 percent.
In contrast, flour, sugar, and grains are among the most commonly consumed foods in the Western diet and are considered “acellular” carbohydrates, meaning they lack intact cells. Processed foods made from these ingredients can have a very high carbohydrate density—as high as 75 percent. This leads to a dramatic difference in the slurry of food and stomach acid that reaches the gut:
“The chyme produced after consumption of acellular flour and sugar-based foods is […] suggested to have a higher carbohydrate concentration than almost anything the microbiota of the upper GI tract from mouth to small bowel would have encountered during our coevolution.”