SUPERFOOD // CARROTS:
We all know carrots are good for your eyes but did you know they are also good for your brain!
Carrots have high levels of a compound called lutein which could reduce age-related memory deficits and inflammation in the brain, according to a study published in 2010 in the journal Nutrition. In the study, mice whose daily diet was supplemented with 20 milligrams of lutein had reduced inflammation in their brains. The researchers said the compound also restored the mice’s memory to the level of younger mice’s.
Carrots also contain beta carotene may also improve cognitive function, improve memory and reduce the risk of age-related memory problems and dementia.
Recipe by Rose Reisman
- 2 tsp oil
- 1 ½ cups onion, chopped
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground turmeric
- 2 garlic cloves, chopped
- 1 pound carrots, peeled and chopped
- 4-5 cups chicken or vegetable stock
- Tahini Sauce
- 1 Tbsp reduced-fat mayonnaise
- 1 Tbsp reduced-fat sour cream
- 1 tsp sesame oil
- 1 tsp low-sodium soy sauce
- 1 tsp tahini
- 3 Tbsp chopped toasted pistachios
- Salt and pepper to taste
- 1 Heat oil in a large soup pan. Add onion; sauté 5 minutes. Stir in paprika, turmeric, and garlic; cook 1 minute.
- 2 Add carrots and stir in stock; bring to a boil. Reduce heat to medium-low; cover and simmer 20 minutes or until carrots are very tender. Purée in food processor until smooth. Add more stock if too thick.
- 3 To make the tahini: Combine the mayonnaise, sour cream, sesame oil, soy sauce and tahini. Set aside.
- 4 Divide soup evenly among 6 bowls. Drizzle some of the tahini sauce over each serving. Top each serving with pistachios.