Carrot Ginger Soup — Good Source of Vitamin A

 

carrot ginger soupCarrots are a good source of beta-carotene which your body converts to vitamin A. Vitamin A is one of the fat soluble vitamins (along with D, E and K) which means that you need a certain amount of fat in your meal at the time you eat it, in order for the body to be able to absorb and use it.  This is why I often suggest adding a little salad dressing to your carrots when you snack. Too much vitamin A can be harmful, however, so supplements are generally not recommended  — stick to eating lots of colorful fruits and vegetables instead.

Eat the Rainbow

You may have heard the phrase “eat the rainbow” which means a healthy diet includes a broad variety of colorful fruits and vegetables. The colors are related to different nutrients and phytochemicals found in your produce.  So by eating a broad variety, you will get a wide variety of different nutrients in your diet.

How does it affect our health?

Vitamin A is important for good vision and can have a positive effect on our skin.  It also helps with our immune system.  Too much can lead to liver damage, nerve damage and birth defects.  The carotenoids found in many fruits and vegetables which turn into vitamin A, may also act as antioxidants which may provide additional health benefits.

This soup is easy to make and freezes well.

Barbara Spalding RDN Culinary Dietitian

Hi, I am

Barbara Spalding MS, RDN, Culinary Dietitian

As a dietitian and world traveler, I love bold flavors — in food and in life. 14 years ago, I fell down the rabbit hole into Breast Cancer Wonderland. Since then, I’ve learned to cook differently while savoring the pleasures of food and companionship. I’ve built a resilient new life and a bold new kitchen. Let me show you the flavors of the world.
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Print Recipe
Carrot Ginger Soup -- Good Source of Vitamin A
Votes: 0
Rating: 0
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Course Appetizers, Soups
Cuisine American
Prep Time 15 minutes
Cook Time 45-50 minutes
Servings
servings
Course Appetizers, Soups
Cuisine American
Prep Time 15 minutes
Cook Time 45-50 minutes
Servings
servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Spray a large saucepan with canola oil and sauté the onion and garlic for 2-3 minutes until soft.
  2. Add the rest of the ingredients and cook covered on low to medium heat for 45-50 minutes until carrots are soft and tender.
  3. Place in blender or food processor and cover. Puree until smooth.
  4. Adjust seasonings and liquid if needed. Top with a dollop of non-fat Greek yogurt, if desired.
Recipe Notes

Nutrition information per serving: 100 calories; 0 grams fat; 0 grams saturated fat; 0 grams transfat; 0 mg cholesterol;  230 mg sodium;  22 grams carbohydrate;  4 grams dietary fiber;  2 grams protein (values are approximate).

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