Cream of Carrot Soup
Carrots, in any form, along with all fruits and vegetables that are orange in color, are an incredible source of antioxidants and phytochemicals—cancer fighting, heart-healthy nutrients. Incorporate them daily into your family’s diets.
INGREDIENTS | SERVES 4–6
8 large carrots, scraped and thinly sliced
2 celery stalks, chopped fine
3 cups chicken or vegetable stock
Salt and pepper to taste
1 small bay leaf
1 egg yolk, beaten
1/4 cup heavy whipping cream
1/2 cup 2% reduced fat milk
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1. In a large saucepan, combine carrots, celery, stock, salt and pepper, and bay leaf.
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2. Bring to a boil and then simmer until carrots are tender, about 10 to 20 minutes.
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3. Discard bay leaf. Pour soup mixture into a blender or food processor and purée until smooth.
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5. Return to saucepan and bring to a boil.
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6. In a medium bowl combine beaten egg, cream, and milk. Mix a little of the soup with the egg/milk mixture, and then add that mixture to the soup.
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7. Stir and bring to a boil for 1 minute.
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8. Serve hot or cold.
Phytochemicals
Over the past ten years or so, phyto-chemicals have been found to have an impact similar to antioxidants. Protecting our cells from damage, reducing the risk of developing certain types of cancer, and helping to reduce osteoporosis. Sneak these foods in whenever you can. Phytochemicals can be found in foods such as tomatoes, carrots, broccoli, soy products, beans, and fruits such as blueberries, cranberries, and cherries.
