What’s a girl to do with a big bag of colorful organic carrots? Today I’m sharing one of my favorite uses for these beta-carotene rich vegetables, Carrot Cardamom Ginger Soup. Amazingly, there are over 100 species of carrots, however, most found in our local markets are typically orange, white, yellow, red, or maroon. Carrots are one of the most readily available vegetables in the US today and second in popularity only to the the potato. They might be overused as a vegetable but somehow work their way into many of my own dishes. Why is that? These colorful, crunchy sticks are sweet, versatile, and delicious. You can’t go wrong with a carrot!
The simple carrot:
One serving size of carrots provides 25 calories, 6 grams of carbohy3 grams of sugars and 1 gram of protein, and a healthy dose of the beta-carotene, which is converted to vitamin A in the body.
According to Time Healthland, eating the rainbow has never been easier when you turn to the humble carrot.
Orange: Beta and alpha carotene pigment. This promotes vitamin A production by the body, which is essential for healthy eyes.
Purple: Anthocyanin, beta and alpha carotene pigment. Purple carrots typically have an orange core, and their pigment-related nutrients may provide additional vitamin A and prevent heart disease.
Red: Lycopene and beta-carotene pigment. Lycopene is the same red pigment that gives tomatoes their deep color and is linked to a lower risk of certain cancers, such as prostate cancer.
Yellow: Xanthophykks and lutein. Both are linked to cancer prevention and better eye health.
White: The nutrients don’t come from the pigment but from the fiber, which promotes healthy digestion.
Sifferlin, Alexandra. (2013) Eat This Now: Rainbow Carrots. Time Healthland. http://healthland.time.com/2013/08/20/eat-this-now-rainbow-carrots/
- 1 tablespoon coconut oil or extra-virgin olive oil
- 1 yellow onion, diced
- 2 pounds carrots, peeled and sliced
- 2 cloves garlic, finely minced
- 4-5 fresh sage leaves, finely minced
- 1 sprig fresh thyme leaves
- 2 tablespoons freshly grated ginger
- 8 cups organic vegetable broth
- 2 tablespoons miso
- 1/2 - 1 teaspoon sea salt
- Heat a large soup pot over medium heat. Add oil, onions and carrots to the pot.
- Cook onions and carrots about 5 minutes.
- Add garlic, sage and thyme. Give a good stir. Cook another 1-2 minutes.
- Add vegetable broth and ginger. Cover pot and simmer for about 20 minutes.
- Remove pot from heat, add miso.
- Season with salt. Taste and adjust if necessary.
- Using an immersion blender, pulse and blend until soup becomes creamy and miso has been incorporated.
- Garnish with our Cashew Basil Pesto Sauce, or a simple pesto.
- vegan, gluten-free, dairy-free