Carrots are nutritional heroes, they store a goldmine of nutrients. No other vegetable or fruit contains as much carotene as carrots, which the body converts to vitamin A. This is a truly versatile vegetable and an excellent source of vitamins B and C as well as calcium pectate, an extraordinary pectin fiber that has been found to have cholesterol-lowering properties.
The carrot is an herbaceous plant containing about 87% water, rich in mineral salts and vitamins (B,C,D,E).
Raw carrots are an excellent source of vitamin A and potassium; they contain vitamin C, vitamin B6, thiamine, folic acid, and magnesium.
Cooked carrots are an excellent source of vitamin A, a good source of potassium, and contain vitamin B6, copper, folic acid, and magnesium. The tops are used in salads, soups, tubule, and as a garnish in place of parsley.
Carrot and Coriander Soup:
1 lb of carrots, chopped.
1 small onion, finely chopped.
1 garlic clove, crushed.
3 ½ cups of vegetable stock.
1 tablespoon of freshly chopped coriander.
6 teaspoons of olive oil.
1 teaspoon of coriander seeds, crushed.
1 teaspoon of ground coriander.
¼ cup of chopped sultanas (optional).
Salt and pepper, to taste.
Heat the olive oil in large saucepan.
Add the chopped onion, garlic and carrots; cook gently for 10 minutes.
Stir in the crushed and ground coriander, then cook for one minute.
Add three quarters of the vegetable stock, then cover and simmer for 15 minutes or until carrots are tender.
Purée the soup in a blender or food processor.
Add the remaining vegetable stock.
Add the salt and pepper, and if you're including them the chopped sultanas.
Garnish with chopped coriander and serve.