Even if you thought you don’t like carrots, there are so many different ways you can prepare them that it is likely you’ll find something you really enjoy. Given the facts carrots are available year-round, are one of the least expensive of all vegetables, and are filled with all the beta-carotene, vitamin A, minerals and antioxidants that are so great for eyesight, heart health and general good health, it might even be worth acquiring a taste for them.
With winter and cold weather coming, soups are a great source of vitamins and comfort. Try this recipe for Carrot Cumin Soup.
CARROT CUMIN SOUP
2 Tbls. Olive oil
1 onion, chopped
2 cloves garlic, minced
1 lb. carrots, cut into pieces (about 3 Cups)
3 Cups vegetable broth
½ teas. Cumin
¼ teas. Coriander
¼ teas. Sea salt
Ground pepper
1 teaspoon lemon juice
½ Cup Greek yogurt
2 Tbls cumin seeds, for garnish, if desired.
Heat oil in heavy saucepan sauté onion for 2 minutes, add garlic and sauté another minute. Add carrots, broth, cumin, coriander, salt and pepper and bring to a boil. Reduce heat, cover and simmer until carrots are tender, 20 minutes.
Puree the soup in a blender or food processor until smooth. Return to saucepan and whisk in lemon juice and yogurt. Ladle into bowls and sprinkle with cumin seeds. Serve with Italian bread and a salad for an easy and delicious dinner
ADDED TOUCHES:
Since I grow basil and dill indoors in pots, I chop and freeze leaves in ice cube trays and added 3 cubes to this recipe.
