There are so many ways to enjoy carrots! We love them raw, roasted, in stews, or in stir fry’s. One way I make sure to take my daily carrot in take is in my juice. Every morning I grab the basics: cucumber, celery, carrots, apple and lemon. Juice and off we go! Keep a container with shredded carrots and add them to your soups and salads.
As you might expect, the best way to eat one is to simply skin it and eat it raw. However, if you are truly interested in getting the most of its nutritional value, save the peel. You see, the highest concentrations of antioxidants are in the pulp and rind. But don’t worry…there are a few simple and tasty ways to prepare the peel. Tangerines and their rinds can be used to add flavor to dishes such as orange chicken. For the more experienced tangerine lover, peels can also be dried out, grated and used as a tangy glaze or a preserve. Grated or powdered orange and tangerine rinds are also used in meat marinades and sauces.
The options are endless: quick steam, add to stir fries, a healthy snack, roast them. My favorite is to add them to a fried rice. Add any left over rice you have to a hot pan, add veggies, sesame oil, scrambled eggs and voilá, dinner is ready!
Recipe: Roasted Carrot – Tomato Soup
3 medium carrots
1 medium onion
3 (14 oz) jars/cans stewed tomatoes
4 ½ cups water
salt and pepper
Preparation: 5 min Cook: 30 min
- Peel and roughly chop 3 medium carrots. Drizzle with olive oil, place in baking sheet and roast at 425 for 20 minutes.
- In a separate pot, sauté one medium onion (chopped), add 3 (14oz) jars/cans of stewed tomatoes and 4.5 cups water. Simmer for about 15 minutes.
- Add salt and pepper to taste. Add roasted carrots.
- With the help of an immersion blender, *blend until creamy.
Strain (optional) and enjoy! *If using a regular blender, let it cool down and blend in small batches. If the soup is hot, the steam can blow off your blender’s lid.