The favourite food of Bugs Bunny is loved by people the world over. The benefits of carrots are legendary. Bet your mother told you that eating carrots would keep your eyesight bright?
While we usually associate carrots with the colour orange, they, in fact, grow in a host of other colours, including white, yellow, red and purple, the latter being the colour of the original variety.
The carrot is a plant with a thick, fleshy, deeply-coloured root and feathery green leaves. Carrots should be firm, smooth, relatively straight and bright in colour. The deeper the orange, the more beta-carotene present in the carrot. Avoid carrots that are excessively cracked or forked as well as those that are limp or rubbery.
In addition, if the carrots come without leaves, check the stem end to ensure it is not dark in colour; this is also a sign of that it has over-matured. If the green tops are attached, they should be brightly coloured, feathery and not wilted.
Since the sugars are concentrated in the carrots' core, generally, those with larger diameters will have a larger core and, therefore, be sweeter.
If you purchase carrots with the leaf, the tops should be cut off before they are stored in the refrigerator; because, the tops tend to pull moisture from the roots, and cause the carrots to wilt prematurely.
You can also store the leaves in the refrigerator, keeping them fresh by wrapping them in damp paper; however, it is ideal you use the leaves soon after you buy them.
Carrots are an excellent source of Vitamin A. In addition, they are a very good source of Vitamin C, Vitamin K, dietary fibre and potassium. Now, for a recipe.
Spicy Carrot Soup
Ingredients
Carrots (roughly chopped): 8
Celery sticks (cut into pieces): 5
Garlic cloves (chopped): 2
Large onion (chopped): 1
Water: 4 cups
Olive oil: 1 tablespoon
Curry powder: 1 teaspoon
Salt: To taste
Method
Heat olive oil in a frying pan; fry the chopped garlic and chopped onion for four to five minutes.
Add a teaspoon of curry powder and stir.
Add the remaining ingredients except the salt and cook until the vegetables are tender.
Mix in a blender until the soup is smooth.
Add salt to taste and serve.
(Chef de Partie, Taj Connemara)
