Tuesday, September 11, 2012
I love carrots. They are naturally sweet and highly nutritious. When I am in a snacking mood, I munch on raw, organically grown carrots because they're crunchy and take a long time to chew.
I include carrots in just about everything I cook. I love them raw, in salads. I add them to soups, stews, and stir fries. I toss a handful of freshly grated carrots in to my marinara sauce and homemade muffins and cakes. Carrots lend glorious color, extra vitamins, and natural sweetness to any recipe.
Cooked carrots are especially sweet and perfect to eat when you are craving sugar. Now that the weather is getting cooler, a great way to satisfy your sweet-cravings without sabotaging your weight loss efforts is to make a nice big pot of carrot soup. Here is the easiest and most delicious Carrot Soup recipe in the world:
5 cups organically grown carrots
Pinch of salt
Dash of freshly ground pepper
Scrub the carrots well. I highly recommend using vegetable brush for thoroughly cleaning root vegetables. If the carrots are organically grown, it is not necessary to peel them. Slice the carrots and place in a pot with an equal amount of boiling water. Cook al dente, about 15 minutes.
Purée in a food mill, blender or food processor. Season to taste with salt and freshly ground pepper. Before serving, add some more fresh dill.
Yield: 4 servings