I am eating so many carrots that the heels of my feet have turned orange. I need to slow down on my carrot consumption, but soup recipes like this one make it very difficult!
This soup tasted like gourmet baby food! It was beautifully flavoured with cumin and ginger, preventing the soup from being overly sweet. This is a pureed soup, so it leaves a thick coating on your spoon after each bite. It’s perfect for dipping sandwiches!Its about balance . . . 
This soup takes about 20 minutes to make and can amp up the flavour of many meals. I have talked about the benefits of orange vegetables before, so I will save you with that speech. But, when looking at carrots specifically, I haven’t talked about what you look for when choosing carrots from the store.

 How to choose a good carrot. Carrots should be:
1. Firm
2. Bright orange in colour (They begin to look dull overtime) and
3. Have bright and fresh green leaves (if you are buying carrots that have the leaves attached).

Nutrition tips: 

  • If you are buying peeled carrots, they may have a light frost-like appearance. These carrots are still good. All you need to do is soak them in cold water and they will come back to life!
  • You may find buying carrots that are already peeled will not last as long carrots that have not been peeled. It doesn’t take long to peel them yourself, so why not give it a try?
Overall Recipe Rating: 4/5 Kiwis