Carrots are an outstanding source of the anti-oxident beta carotene. These compounds help protect against oxidative DNA damage, a key event in the cancer process.It has been shown that carrots are great for reducing the risk of all breast cancer types with just three servings per week. Beta carotene and Alpha carotene can also be found in mango, papaya, red peppers, sweet potatoes, butternut squash and oranges...orange fruits and vegetables.A serving of carrots is 1/2 cup cooked or 1 cup raw.
Dairy-Free Carrot Ginger Soup
1 Tbsp fresh garlic, chopped
2 Tbsp ginger, minced
9 medium carrots
1/4 cup olive oil
2 cups vegetable broth
1 cup plain soy milk
1 small white onion, diced
1 Tbsp agave or maple syrup
1 tsp black pepper
salt to taste
optional: 1 small sweet potato, peeled/diced
Heat oil, 2 Tbsp broth, onions, ginger and garlic in soup pan. Saute for a minute or two.
Add remaining broth, soy milk, pepper, honey, and carrots. (sweet potato optional)
Bring to a simmer. Heat until carrots are soft and will break with a fork.
If soup seems too thick, add more broth to adjust consistency.
Remove pan from heat. Wait a minute or two for soup to cool. Make sure your soup has cooled and that there is a small air vent at top when blending. In small batches, about 1 cup each, blend the soup to a thin puree. Blend longer for a creamier soup. Once all the soup is blended, re-pour into soup pan.Simmer the blended Carrot Ginger Soup until it is ready to be served. Re-heating the soup will lead to a thinner, less airy consistency. You may notice some ‘air bubbles’ in the soup right after the puree. To get rid of these air bubbles, just slowly simmer them away.