Description

Carrot Soup Recipe:

6 medium carrots
2 medium potatoes
1.5 cups boiling water
2 chicken boullion cubes
1 tsp worchestershire sauce
2 tsp salt
1/4 tsp pepper
1/2 tsp paprika
1/4 cup butter or margarine
1 large spanish onion chopped fine
3 tbsp flour
3 cups milk
1/4 tsp thyme
1/4 cup chopped parsley

Cut carrots thin and potatoes in 1/2 inch cubes.  Cook vegetables in boiling water and add boullion cubes, worchestershire sauce, salt, pepper, paprika.  Bring to boil, turn down heat.  Cover and simmer 15 – 20 minutes or until tender.  Melt butter in sauce pan and add onion.  Saute.  Sprinkle flour and stir to blen.  Remove from heat and stir in milk.  Return to moderate heat and cook until almost to boil.  Add vegetable mixture and thyme.  Simmer and add parsley before serving.

Interesting Tid-Bits about Carrots:
Carrots originated from Afghanistan.  They were never orange in color to begin with.  The orange carrots came from England.  They get there color from beta carotene.  Carrots have the highest content of beta carotene that any other vegetable.  Eat too many carrots and you might start to turn orange. 

Carrots are known to be very high in sugar but this is natural sugar.  Carrots provide a source of vitamin A, C, D, E, K, B1 & B6.

 

It is rich with biotin, potassium, calcium, magnesium, phosphorus, organic sodium and some trace minerals.

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