La Zuppa di Carotte della Linda
Carrots are rich in beta-carotene, a carotenoid pigment found in many orange fruits and vegetables. Beta-carotene is an important precursor for vitamin A. An extreme lack of vitamin A can cause blindness. In fact, in the developing world, vitamin A deficiency is the leading cause of blindness: (source WebMD)
Try adding more sweet potato, squash, pumpkin, and oranges to your diet.
This recipe for a hearty carrot soup is a great way to get your beta-carotene
For this zuppa de carotte you will need:
- 5lb. bag of carrots (organic if possible)
- Broth – either homemade or bouillon cubes of your choice
- Filtered water
- Dill – fresh or dried
- Options : pure virgin olive oil or fresh cream
Wash and peel the carrots.
Cut them into small chunks.
Place them in a huge pot.
Cover them with the broth or the filtered water.
Note: If using the filtered water, add four bouillon cubes of your choice (vegetable or chicken)
Bring to a boil, turn the heat down to medium – low, place a lid on the pot and allow cooking until the carrots can be easily pierced with a fork. (about 25 minutes)
Take the pot off the stove and leave it to cool.
Once the mixture is cool, transfer the carrots and liquid in batches to a blender! Puree until smooth! The mixture should be thick and creamy! Adjust the amount of liquid for your desired consistency!
To serve: reheat the zuppa and add: either a drizzle of olive oil or sprinkle dill and fresh cream on the top!
Recipe credit: Linda Grossi
This recipe comes to us from our friend and colleague Linda Grossi the carrots are from seeds we planted in the spring and harvested over the past few weeks from our garden. A sprinkle of fresh dill and a dollop of plain yogurt, fresh cream or coconut milk, just in time for Thanksgiving dinner.
PS. Carrots are great for anti aging as the beta-carotene promotes stronger retina for vision.