Forget about popping vitamin A pills. We’re gonna get down with the real deal: CARROTS. They provide vitamin A and a host of other impressive health benefits including beautiful skin, cancer prevention and anti-aging. And remember when your mom said to eat your carrots to help maintain good vision? There’s some truth in the old wisdom that carrots are good for your eyes.
Carrots are perhaps best known for their rich supply of the antioxidant nutrient: beta-carotene, which has been shown to protect against macular degeneration and senile cataracts. The word “carrot” has its origins in the Greek word “karoton,” as “kar” describes anything with a horn-like shape. Many believe carrots were named after beta-carotene, which is found in abundance in this vegetable. However, the opposite actually holds true; beta-carotene was named after carrots.
And just as impressive, vitamin A and antioxidants protect the skin from sun damage; while deficiencies of said mineral cause dryness to the skin, hair and nails. Plus, vitamin A prevents premature wrinkling, acne, dry skin, pigmentation, blemishes and uneven skin tone. A downright superstar in my humble opinion.
As an additional topping, we sprinkled a bit of spicy pepitas on the surface.
In addition to this root vegetable’s other benefits, it’s no surprise that in a Harvard University study, people who ate five or more carrots a week were less likely to suffer a stroke than those who ate only one or less of these orange wonders a month. So strap on your feedbag and indulge in a bowl of this luscious, healthy soup.
I doubled the batch when making the soup. The recipe below is for a single batch.
- 2 tablespoons (1/4 stick) butter
- 1 cup chopped white onion
- 1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)
- 2 1/2 cups low-salt chicken broth
- 1 1/2 teaspoons cumin seeds
- 1 tablespoon honey
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon ground allspice
- 1/2 cup plain yogurt, stirred to loosen
- Melt butter in large saucepan over medium-high heat. Add onion; sauté 2 minutes.
- Mix in carrots. Add broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.
- Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill.
- Remove soup from heat. Puree in batches in blender until smooth. Return to same pan.
- Whisk in honey, lemon juice, and allspice. Season with salt and pepper.
Even though the instructions didn’t call for it, I added in half of the toasted cumin powder at this point, saving the remainder as a topping.
- Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with cumin.
With your spoon, swirl in a dollop of yogurt and some smoked cumin.
Recipe by The Bon Appétit Test Kitchen