Updated: May 27, 2019
Carrots are an amazing vegetable that humans have used for a really long time. Originally, they were a wild species that grew in Southwestern Asia and Europe. Their flavor was woody and not necessarily considered tasty by our modern standards... until they were domesticated and are now grown worldwide! Whohoo!! We are happy to use them in everything from juices to roasted root veggies, sautés, casseroles, slaws, some savory desserts and soups; just to mention just a few things!
There are many different varieties of carrots, from our most commonly know orange carrots to yellow, red, white and purple. This recipe calls for the common orange variety. It makes sense to me that an earthy, sweeter orange carrot soup would do well with the complexity of a curry and spice of the chili. Though these are supporting flavors, the carrot is the real star of this soup.
Carrots are rich in beta-carotene, fiber, vitamin A, C, B8 and K as well as potassium, iron, copper, manganese, folate and the final bonus of antioxidants. That is one impressive list of health benefits!
If you are buying fresh carrots with the greens still attached, don't be afraid to wash and use them! They are healthy and a great addition to salads, used as a garnish or even used to make a carrot-top pesto!
What are you waiting for? Grab your apron and start cooking for a soup-er yummy meal!
Did you try this yourself? Post a photo and tag @allthingsastred!
Variations and related recipes? Yes, please! Gimme the Greens Pesto Peas & Carrots Pilaf Perfect Carrot Cake Roasted Rainbow Carrots