You may know that carrots are full of good-for-you beta carotenoids as are leafy greens and that you should eat lots of those, but you'll want to stay away from beta carotene in supplement form. Dr. Fuhrman has a list of vitamins that you want to avoid. I trust his opinion because he uses science to make recommendations and posts references to those in his articles. Here's one on "Multivitamins: Ingredients to Avoid."
Oh, there's so much to know. And, now that you have that straight proceed to making this delicious, good-for-company-even soup. Even though it is getting warmer, I can always eat soup. What about you, do you like soup all year 'round?
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Thai Carrot Soup
- 1 medium yellow onion, chopped
- 1 Tbl. peeled, grated fresh ginger
- 1 Tbl. Thai red curry paste (add more to taste - can be found in the Asian section of the store)
- 2 cloves garlic, peeled and chopped
- 1 lb. carrots, sliced (about 4 large)
- 3 cups low-sodium vegetable stock, plus more as needed
- 1 (13.5-ounce) can light coconut milk
- 1-2 freshly squeezed limes (or lemons in a pinch)
- About 1/3 cup fresh thymes leaves, minced.
- 3/4 tsp. sea salt
- Water sauté the onion until it is soft.
- Stir in the ginger, curry paste, and garlic and cook while stirring until well combined and fragrant, about 1 minute.
- Add the carrots, stock, lime juice and bring to a boil over high heat. Reduce heat to low and simmer, covered, until the carrots are very tender, about 30 minutes.
- Puree the soup in batches in a blender, using the hot fill line as a guide to reduce splatter.
- Transfer the pureed soup back to the saucepan and place over low heat. Stir in the coconut milk and salt to taste. Simmer uncovered until the soup is heated through, about 20 minutes.
- Note: If the soup is not spicy enough, add more of the red curry paste.
- Serve with a sprinkling of thyme leaves.