I hate to waste food and though I love leftovers just as they are, there are times I like to transform them, if you will. I had roasted baby rainbow carrots left over and rather than serve them on the side again, I decided to make them into a soup. It will definitely be a quick and easy fall meal but I’m actually looking forward to a winter afternoon, netflix, a fire and this soup!
My suggestion is to prep ahead and roast more than enough carrots for a meal, making sure you have enough leftovers to whip this soup up and have on hand for a quick weeknight dinner or perhaps for lunch the next day. I used baby rainbow carrots but any carrots will do! Carrots have so many great nutritional benefits so why not get them in more than once that week?
Here’s just a few of the great benefits:
1. Improves vision
Western culture’s understanding of carrots being “good for the eyes” is one of the few we got right. Carrots are rich in beta-carotene, which is converted into vitamin A in the liver. Vitamin A is transformed in the retina, to rhodopsin, a purple pigment necessary for night vision.
Beta-carotene has also been shown to protect against macular degeneration and senile cataracts. A study found that people who eat the most beta-carotene had 40 percent lower risk of macular degeneration than those who consumed little.
2. Helps prevent cancer
Studies have shown carrots reduce the risk of lung cancer, breast cancer and colon cancer. Researchers have just discovered falcarinol and falcarindiol which they feel cause the anticancer properties.
Falcarinol is a natural pesticide produced by the carrot that protects its roots from fungal diseases. Carrots are one of the only common sources of this compound. A study showed 1/3 lower cancer risk by carrot-eating mice.
3. Slows down aging
The high level of beta-carotene acts as an antioxidant to cell damage done to the body through regular metabolism. It help slows down the aging of cells.
To learn about more of the benefits, click here!
Alrighty, so now you have a few facts on why we should incorporate these orange veggies into our diets — let’s grab some from the nearest farmers market or grocery and get cookin’!
- 3 cups baby carrots, roasted
- 2/3 cups chicken broth
- 4 tbsp coconut milk (full fat in can)
- 2 tbsp Spiceologist Tandoori Glory 'Moroccan Rub' (any moroccan spice will do)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1-2 chicken thighs or breast, cooked & shredded
- Steam roasted carrots to soften*
- Add carrots, chicken broth, coconut milk and seasonings to blender and blend to desired consistency. Add more broth if you like a "soupier" soup.
- Stir in shredded chicken.
- Pour into bowl and drizzle a bit of coconut milk & a sprinkle of Moroccan seasoning to finish it off.
- *I like my carrots a little crunchy so disregard this step if you're carrots are already soft - just warm.
