I picked up a bushel (yes, a bushel) of carrots at a local farm this past weekend. Apparently, it was a great year for carrots around here. With visions of stews, casseroles, and healhy-ish muffins, I hauled the 15 pound bushel of orange goodness home.
First on my recipe list is carrot ginger soup. This is one of those soups that is perfect for cool evenings after spending a day outside. I keep the skin on the carrots, retaining the numerous extra cancer-fighting compounds, including beta-carotene and canthaxanthin. I just give them a really good scrub.
Carrots are nutrition powerhouses. Harvard researchers recently found a strong inverse relationship between diets rich in carrots and the incidence of stroke; women who ate five or more servings of carrots weekly had a 68% lower risk. When 124 lung cancer patients who were not regular smokers were compared with 235 controls in terms of what they ate, carrots were seen to offer the best protection against the disease.
Combine the carrots with anti-inflammatory properties of ginger, and you have a great soup that everyone will love!
Carrot Ginger Soup
2 tsp extra-virgin olive oil
2 cloves garlic, finely chopped
1 medium yellow onion, chopped
2 Tbsp ginger root, grated or minced
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
4 cups carrots, chopped
3 cups low-sodium vegetable stock
2 cups low-fat milk (dairy or soy)
1/4 cup chopped fresh cilantro
In a large saucepan, heat oil over medium heat and cook the garlic, onion, ginger root, coriander, cumin, salt, and pepper. Cook until onions are soft and translucent. Stir in the carrots until well coated, add the stock, and bring to a boil. Reduce heat, cover, and cook until carrots are very soft, 20 to 30 minutes.
Turn off heat. Using a hand blender, carefully blend the soup until creamy. Add milk or soymilk, reheating gently until just hot. Serve in bowls, with a sprinkle with cilantro.
What are your favorite carrot recipes?
Photo from here, with thanks.