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Carrot soup

Carrot soup

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Introduction

Carrots should be peeled and chopped into small pieces. They can also be chopped into sticks, but they will be more difficult to eat. The carrots should then be cooked in a large pot for about 10 minutes on medium heat (if you want them softer, cook them longer). If you are using baby carrots, make sure that they are not too big or tough; otherwise they will take much longer than normal to cook through and become mushy when served cold with cream cheese or sour cream drizzled over top!

Carrot soup

  • 1 pound Carrots
  • 1 Onion
  • 2 stalks Celery
  • 1 Bell Peppers red
  • 1 Bell Peppers green
  • 1/2 bunch Parsley
  • 3 sprigs Thyme

Carrots – 1 pound

Once your carrots have simmered for about 10 minutes in the soup mixture below (add salt only if necessary), add any spices or herbs such as parsley/coriander powder for garnish as well as salt & pepper if desired before serving immediately before serving!

Onions – 1 small

Onions are a great source of vitamin C, manganese, potassium and dietary fiber.

They’re also good for your skin!

Celery – 2 stalks

Celery is a good source of fiber and vitamins A, C, and K. It’s also an excellent source of folate and minerals such as potassium, magnesium, and iron. Celery is even more nutritious than its cousin parsley—it’s one of the best sources of vitamin B6 (pyridoxine), which has been shown to help lower blood pressure in people with hypertension or heart disease risk factors like diabetes.

Bell Peppers – 1 red, 1 green

Bell peppers are a good source of vitamin C, vitamin A, vitamin B6 and vitamin B9. They’re also an excellent source of vitamin B12!

Bell peppers have antioxidant properties that help to prevent cell damage from free radicals. Free radicals are molecules with unpaired electrons that can cause damage to cells in your body by causing them to become oxidized (or oxidized). Oxidation causes aging or disease symptoms such as inflammation and cancerous tumors. Antioxidants fight off free radicals by attaching themselves onto them so they don’t have time to do any damage before their job is done!

Parsley – ½ bunch

Parsley is a good source of Vitamin C, which helps to support your immune system and aid in the absorption of iron. It’s also a great source of vitamin A, which supports healthy skin and eyesight. Parsley contains folate (a B vitamin), calcium and magnesium; all three play important roles in maintaining bone health.

Thyme – 3 sprigs

Thyme is a spice and herb that’s used in many dishes, including cooking and baking. Thyme can also be used to make tea, wine and cheese.

Carrot soup is easy to make, diabetes free and healthy at the same time!

Carrot soup is a healthy soup that you can make in less than 10 minutes. It’s low in fat and calories, low in sodium, cholesterol and carbs. Carrots are also an excellent source of vitamin A (beta-carotene) which helps to promote good vision and cell growth.

Carrot soup is easy to make because you just add water or broth to carrots instead of buying packets of stock. You’ll also find that this recipe doesn’t have any added sugar or salt so it’s perfect if your children aren’t used yet!

Conclusion

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