While we all know carrots are great for the eyes, we don’t often think of how beneficial they are for so many other parts of the body or health issues. And finding a variety of recipes from soup to Carrot Cake is a good way to ensure we all eat a healthy supply of this crunchy, inexpensive root vegetable.
Full of beta-carotene and Vitamin A, carrots may not fix eye problems, but there’s a lot of evidence they can halt them from becoming worse, especially aging macular degeneration and night vision. There is also strong evidence, because of the amount of Vitamin A and beta carotene, carrots may be helpful in preventing diseases since those nutrients build a strong base against harmful cells like cancer and slow down fat in the circulatory system which also makes them great fighters of stroke and coronary illness. Most surprising to me is how good carrots are for your teeth! The crunchiness of them scratches off plaque and food particles from teen, and chewing invigorates the gums. They also cause more salivation, which helps get rid of the bad stuff that causes cavities. That’s because of the minerals they contain. More reports say it’s also great in fighting diabetes, improving skin tone and health and improves memory! An apple a day isn’t a bad idea but a few carrots in a variety of ways every day is also a great idea.
Soups are also a good way to use carrots that may have been forgotten in the refrigerator and past their most delicious time. With fall coming on, soups are a great choice for lunch or before the entrée at dinner. What’ more, it’s easy to make a big pot of soup and simply refrigerate half for another day or evening.
CREAM OF CARROT SOUP
For those who want to add some cholesterol, heavy cream or half and half can be used, or simply leave it out. Instead, use a blender at high power for the mix and you’ll still get a creamy carrot soup.
Ingredients
1 Tbls. each butter and olive oil (EVOO is best)
1 onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 teasp. chopped parsley or fresh thyme
5 cups chopped carrots
2 Cups water
4 Cups chicken broth
Bit of salt and pepper to taste.
1/3 Cup heavy cream or half and half (optional)
Heat butter and oil in heavy pot until butter melts, add onion and celery and cook about 5 minutes until softened, stirring once or twice. Add parsley or thyme, and stir in carrots. Add water and broth and bring to a simmer over high heat. Reduce the heat to keep a mile simmer and cook until everything is tender, about half an hour. Put the soup into the blender, blending until smooth. If using, stir in half and half at the end.
