Warmth on a Cold Winter Day: Carrot Soup
As it is winter, we enjoy a warm soup. What better on a cold night than a carrot soup? It’s new to us, and we always have plenty of carrots on hand. Besides the sweet taste and fiber load, there are many other health benefits of carrots. Carrots are an excellent source of antioxidant compounds and a rich source of the vitamin A carotenes. Beta-carotene helps to protect vision, especially night vision, and these can help provide protection against macular degeneration.Intake of foods such as carrots, that are rich in carotenoids, may be beneficial to blood sugar regulation. Research has suggested that physiological levels, as well as dietary intake of carotenoids, may be inversely associated with insulin resistance and high blood sugar levels.
Carrots also contain the nutrient falcarinol that may be responsible for the recognized epidemiological association between frequently eating carrots and a reduced risk of cancers.
So with this mind, this soup is easy to prepare and has a sweet aftertaste. We used an immersion blender to make this soup a smooth consistency. We made this recipe based on the ease of preparation, not a particular recipe. I considered using sour cream or half-and-half for the smoothness, but by blending the mixture, we avoided the extra fat. To thicken the soup, we used a potato instead of flour to achieve the desired consistency.
The sweetness due to the carrots was expected, but we were surprised at how filling this soup was, without additional calories. We enjoyed this with a warm baguette.
Potato and Leek Soup
2 cups carrots, chopped
1 Russet potato, medium, cubed
1 Onion, medium, chopped fine
1 Celery stalk, medium
1 Tbsp. olive oil
1 Tsp. Tabasco sauce
1 Tsp. dried oregano
1 Tsp. Paprika
3 cans chicken broth, 14.5 fl. oz., fat free reduced sodium
Salt and Pepper
Melt olive oil in stock pot
Add onion and celery to pot, sauté briefly
Add carrots and potato
Add Tabasco, paprika, oregano, salt, and pepper
After sautéing vegetables for a few minutes, add the chicken broth. Bring to a simmer
Simmer until all vegetables are soft
Blend the mixture just before serving
Serves four
Calories per serving: about 125
