Carrot Ginger Soup — Good Source of Vitamin A
Carrots 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.
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