Carrot are a plant in the underground plant group or root vegetables (Root vegetables). Most commonly seen are orange. They are plants with good benefits and nutrients. They can be eaten in many ways, both raw and cooked as ingredients in various dishes.
Carrots are rich in beneficial vitamins and minerals, such as beta-carotene, vitamin A, vitamin B1, vitamin B2, vitamin C, vitamin E, calcium, potassium, phosphorus, iron, and also contain an important substance called falcarinol, which helps fight cancer cells. As for the benefits of carrots, the most notable one is their use in a variety of dishes, whether they are sweet or savory, stir-fried, ยูฟ่าเบท, deep-fried, curried, boiled, soup, salad, or spicy salad, all of which contain carrots. There are also healthy drinks such as carrot juice. That’s not all, carrots’ medicinal properties can also be used to treat a variety of diseases.
Creamy Carrot Soup
raw material
- 1.5 teaspoons coconut oil
- 1 diced onion
- 1 teaspoon grated fresh ginger
- 2-4 cloves of garlic
- 750g peeled and diced carrots
- 3 cups vegetable broth
- 2 tablespoons chopped coriander
- 1 box of coconut milk
- 1-3 teaspoons lemon juice
- 1 cayenne pepper (finely chopped)
method
- Stir-fry ingredients : In a pot, heat coconut oil over medium heat. Stir-fry onion, garlic and ginger for about 5 minutes.
- Make the soup : Add the carrots and vegetable broth and simmer until the carrots are tender, about 15-40 minutes. Puree the soup until smooth.
- Seasoning : Add coconut milk, lime juice, and cayenne pepper. Taste and adjust as desired.
Tip : Use a soup blender to make a smooth soup.
To get the most nutritional value from carrots, it is recommend that they be cooked before eating. This is because carrots have hard cell walls. Eating them raw will not provide the full benefits because the body will not receive 25% of the beta-carotene. Cooking them before eating will break down the hard cell walls, allowing the body to receive the maximum amount of beta-carotene. It is also recommended that carrots be eaten with foods that contain fat because beta-carotene is fat-soluble, allowing the body to absorb more than half of the beta-carotene from normal consumption.