If someone had suggested to me 5 years ago that there would come a day when I would prefer receiving a big beautiful, nutritious bunch of colorful carrots in place of roses? Yea, they would have been nuts. Now days, I dream of veggies, all shapes and sizes. But mostly about the way they make me feel. Carrots, in particular, have the highest content of beta carotene of all vegetables. And yet, I don’t LOVE that taste. Whoa is me. I had to fix my lack of carrot interest if nothing else, to just fit in with the rest of the planet….
Thousands of years ago, carrots began creeping their way onto tables in the Middle East and were originally all colors of the rainbow. The common orange carrot of today wasn’t developed until around the 16th century. It caught on back then for its vibrant orange tones more so than its exceptional nutrition or taste.
The familiar orange carrots are orange because they contain beta-carotene. Lycopene pigment colors carrots red, anthocyanin results in purple carrots and lutein makes them yellow. Any color of carrot does not effect their flavor though. And the colorful flavors in my Country Carrot Soup blend with a few other veggies to create a perfect winter warm up meal. I ♥ carrot soup! A little spice to keep the sinus clear and a whole lot of nutrition make this soup one of my new favorites.
And that is hard to do with my love of soups.
I’m getting a hold of my dislike for carrots with these colorful beauties. They make a meal just a little more festive and perky.
- 2 cups shredded carrots
- 1 medium size butternut squash, peeled, chopped into chunks
- 2 cups non dairy milk ( (I used almond) unsweetened
- ½ cup cabbage
- 3 - 4 bok choy sliced into ½ inch pieces
- 2 vegetable bullion cubes
- 3 Tbs Maple syrup
- ½ tsp black pepper
- ½ tsp red pepper
- 1 garlic clove diced
- Salt to taste at the end
- 2 Tbs Vegan butter for saute
- In a large stock pot, saute the carrots and squash cubes in the butter over medium heat. When the squash is just fork tender, reduce heat to low and add all other ingredients. Simmer for 1 hour or until ready to serve. Makes about 3 Quarts.
A truely ‘good for ya’ soup. Perfect for taming the winter chills. And carrots are one of those rare veggies that provide more nutrients when they’re cooked than when eaten raw!
Boiling carrots before slicing them increases their anti-cancer properties by 25%, a new study has revealed. Dr Kirsten Brandt, an agricultural scientist at Newcastle University, has discovered that the subtle difference between pre-slicing a carrot and boiling it whole could drastically affect the vegetable’s nutritional powers. Carrots cooked without being sliced have one quarter more of the anti-cancer compound falcarinol than those that are chopped up first. An earlier study by Dr Brandt and colleagues at the University of Southern Denmark found that people whose diets were rich in falcarinol were around 30% less likely to develop cancer than those who ate none. (Read full article here)
Soups on guys……
Yearning for more Carrot Trivia?
I’m so glad that I’ve been a small part in this smorgasbord of good food. Time now to take a deep breath and keep reading…….
Thanks Annie ♥
To see all the Potluck blog posts start Here
More from my site
- Holiday Crowd Pleasers – Vegan Style Guest Posting from EverydayHealth.com
- Baby Bok Choy with Black Bean Sauce