Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics : Carrot Soup Recipe Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics

Carrot Soup Recipe Biography

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Ingredients

    1 tbsp vegetable oil
    1 onion, chopped
    1 tsp ground coriander
    1 potato, chopped
    450g carrots, peeled and chopped
    1.2l vegetable or chicken stock
    handful coriander (about ½ a supermarket packet)
Method
Heat the oil in a large pan, add the onion, then fry for 5 mins until softened. Stir in the ground coriander and potato, then cook for 1 min. Add the carrots and stock, bring to the boil, then reduce the heat. Cover and cook for 20 mins until the carrots are tender.
    Tip into food processor with the coriander. then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.If you don't have a bag of carrots sitting in your refrigerator, you should -- they're anything but ordinary when it comes to nutrition. Carrots contain an uncommon amount of beta-carotene. And they can masquerade as a fat substitute by serving as a thickener in soups, sauces, casseroles, and quick breads. Because of its terrific replacement qualities, you don't have to add any cream, or fat for that matter, to cream of carrot soup. In fact, the numerous health benefits call for amending that well-known saying to: A carrot a day keeps the doctor away.

Is it possible that consistent moderate weight loss could reliably result from a diet as simple as eating more carrots? Yes!
Health BenefitsOne of carrots' fat-fighting features is their respectable fiber content, half of which is the soluble fiber calcium pectate. Soluble fiber may help lower blood-cholesterol levels by binding with and eliminating bile acids, triggering cholesterol to be drawn out of the bloodstream to make more bile acids.Carrots have few rivals when it comes to beta-carotene. A mere half-cup serving of cooked carrots packs a walloping four times the RDA of vitamin A in the form of protective beta-carotene. One raw carrot supposedly contains as much, though it's not clear if all of it's usable by your body. Beta-carotene may ward off cancers of the stomach, cervix, uterus, and the oral cavity, and it helps prevent heart disease due to its antioxidant abilities. The National Cancer Institute is studying the whole family of umbelliferous foods, of which carrots are a member, for protective effects. Recent research results from Harvard University suggest that people who eat more than five carrots a week are much less likely to suffer a stroke than those who eat only one carrot a month.
Look for firm carrots with bright orange color and smooth skin. Avoid carrots if they are limp or black near the tops; they're not fresh. Choose medium-sized ones that taper at the ends. Thicker ones may be tough. In general, early carrots are more tender but less sweet than larger, mature carrots. Clip greens as soon as you are home to avoid moisture loss.