Carrots and Sweet Potato
The use of carrots and sweet potato originated about 5,000 years ago. Sweet potato (Ipomoea batatas) is native to the tropical Americas where they were domesticated and the carrot (Daucus Carta) originated in Middle Asia around Afghanistan. Both vegetables are orange because of the high content of B-carotene. Beta-carotene is a connexin-enhancer and an antioxidant, like other carotinoids. Studies suggest that dietary intake of beta-carotene may reduce the risk of heart disease and cancer. Population-based studies suggest that people who eat 4 or more daily servings of fruits and vegetables rich in beta-carotene may have less of a chance of developing heart disease or cancer. Beta-carotene in high doses may decrease sensitivity to the sun.
Carrot, Sweet Potato and Ginger Soup
This delicious puree is pure carotinoid heaven!
3 teaspoons Hazelnut oil (olive oil may substitute) 3 ounces of fresh ginger root, grated 1 medium yellow onion, fine to medium chopped 1 pound of baby carrots, cut into 1 inch pieces 1 pound of sweet potatoes, peeled and cut into 1- inch squares 2 tsp curry powder 2 tsp cumin 3 1/2 cups of low sodium chicken broth
Sauté onions in soup cooking pot with oil until soft and then add cumin and curry powder and cook for 1 minute. Add carrots and sweet potatoes and chicken broth to pot and bring to a boil. Cover pot and simmer until ingredients tender, about 20 minutes.
When cool, place mixture into blender in batches and blend until smooth. Return soup to cooking pot to reheat.
Serves 6