Carrots contain luteolin, a compound that helps reduce age-related inflammation in the brain and bolsters better brain function.
You’ve probably been told to eat carrots to support your eye health from a young age but that’s not all they’re good for – it also plays a role in bone health. Research has actually shown that women who eat at least 1 serving a day of yellow and green veggies like carrots had healthier bone mass than those who ate less than one serving. Carrots also play a huge role in lowering blood pressure. Since they are rich in potassium, a vasodilator, they relax the tension in your blood vessels and arteries which increases blood glow and reduces the stress on the cardiovascular system. Enjoy these vibrant health benefits in this Carrot Ginger Soup!
Photography Courtesy of Joyous Health
- 2 tbsp (30mL) coconut oil
- 1-inch (2.5 cm) piece fresh ginger, peeled and chopped
- 4 cloves garlic, chopped
- 1 lb (350 g) carrots, peeled and chopped
- 4 cups (1 L) vegetable broth
- Salt and pepper
- ¼ cup (60 mL) tahini (Drizzle)
- Juice of ½ lemon (Drizzle)
- 1 clove garlic, minced (Drizzle)
- 2 tbsp (30 mL) water (Drizzle)
- 1 Melt coconut oil in a large saucepan over medium-high heat. Add ginger and garlic; sauté for 1 minute.
- 2 Add carrots and continue to sauté for 4 to 5 minutes or until slightly softened. Add vegetable broth.
- 3 Increase heat to bring the soup to a boil. Once it is boiling, lower the heat and simmer until the vegetables are tender; 20 to 25 minutes.
- 4 Puree the soup with an immersion blender or in a regular blender. Season with salt and pepper.
- 5 For the drizzle, combine all ingredients in a small bowl and whisk to blend. Season with salt and pepper.
- 6 Reheat soup if needed. Pour soup into bowls and drizzle with tahini dressing.