Bug's Bunny knew what was good for him. Carrots. Lots of em'.
We love carrots just as much as bunnies and here are some reasons why:
- Their secret sweetness can upgrade up any dessert, like this Carrot Ice Cream from A Subtle Revelry.
- The consistency is versatile: cook them down for a smooth puree, or keep them raw for an extra crunch.
- They're great for digestion! Carrots increase saliva while providing essential vitamins, minerals, and enzymes that help in digestion.
- They are jam packed with beta carotene: a powerful antioxidant that converts into vitamin A, which is great for your skin.
- A great source of potassium, which maintains a healthy level of sodium in your body, helping to reduce elevated blood pressure.
- Carrots have a rich source of vitamin C, which boosts your immune system and helps you absorb iron.
- The colors and types are endless- and each kind of carrot has different tastes and benefits. For example purple carrots have anthocyanins, which have been proven to improve memory, protect against heart attacks and act as anti-inflammatories.
- Juice! The juice is so tasty and a great addition to any blend.
Andrea agrees and shared her recipe for the easiest and tastiest carrot soup you've ever had~
I love this recipe because my dad used to make this soup when I was sick or when we just didn’t have any groceries but we were too lazy to go shopping (at that point we had probably had pizza for a few days and wanted something healthier).
- Dice the onion and start sautéing on medium-medium high in a big pot with some oil while you cut the carrots and potato (I usually keep the skin on but hey, you do you).
- Throw the carrots and potatoes in the pot with some salt, your seasoning of choice, and diced garlic.
- Cook for no longer than 3 minutes and then add water until everything is covered, bring to a boil and lower the heat to simmer. Put the lid on and take a 30 minute break to do the dishes and maybe watch some dog videos online… after 30 minutes test the soup by poking the carrots with a fork (they should be soft).
- Once the carrots fall off your fork, transfer the soup soup to your blender and puree.
- Add the soup back to the pot until it boils again. This step gives it that creamy texture!
- Before serving don’t forget to taste for salt, carrots are very sweet and you might need more salt than you thought. Sometimes I add chives to seem fancy… or grate some cheese on top!
1 big onion (or 2 small ones?)
1 small potato
Your favorite herbs for seasoning! I really like it with turmeric OR dill (don’t recommend both at the same time)
1 clove of garlic
I usually put my extra soup into mason jars that I keep in the fridge for emergency meals, or sip it at work on my soupy cup (it’s a mason jar with a sippy cup lid). As a side note, this soup recipe is awesome with any other root vegetable, I’ve tried replacing the carrots with beets and it was DELICIOUS!