Carrots are a healthy addition to any spring meal. These delicious little root vegetables are packed with beta-carotene, fiber, vitamin C and vitamin K. And studies have shown that eating carrots can reduce the risk of lung cancer, improve vision, slow down the aging process and prevent infections.
If you’re in the mood for this crunchy little dude, check out this delicious recipe from Chris Hall, a partner and chef at Local Three restaurant.
Ingredients
- 1 tablespoon butter
- 3 tablespoons blended oil (canola & olive oil)
- 8 spring carrots, peeled and chopped
- 1 Vidalia onion, diced
- 1 to 2 stalks green spring garlic chopped
- 3 inches of ginger root, peeled and minced
- ½ cup yogurt
- 1 lemon
- 2 tablespoons Chinese Five‐Spice powder
- Salt & pepper
For the soup:
In a pot over medium heat, add oil and butter. Sauté onion, garlic and ginger until the mixture begins to soften. Add the carrots and continue to cook for 3 to 4 minutes over medium heat.
Cover the sautéed vegetables with water and bring to a simmer. Once the carrots are tender, remove them from the heat. Let the carrots cool until they warm, but not hot. Strain out the liquid and set aside.
Add the carrots to the blender and slowly add the liquid while pureeing until you reach the desired consistency. Remember, you can always add more liquid, but you can’t take it out.
Season with salt and pepper to taste – then transfer to a container to chill in the refrigerator.
For yogurt sauce:
Toast the five‐spice powder on the stove in a sauté pan until it begins to release its aroma. Remove and let cool. Add to the yogurt along with lemon juice to taste. Place a dollop over the chilled soup and enjoy!
Need to make an appointment with a Piedmont physician? Save time, book online.