Autumnal nights call for pumpkin and sweet potato – but don’t forget the humble carrot, which is also (as the name suggests) rich in carotenoids, which can protect against heart disease and cancer. It’s easy to up your carrot intake by including them in a plate of crudites, with other raw veg, or as a simple side salad, with cherry tomatoes, to increase the healthy benefits of a sandwich/soup lunch in the office. You could also try the recipes below…
Spicy carrot soup
A lovely warming soup made with Moroccan spices!
Serves two
Around six large carrots, peeled and chopped
One large red onion
100g red lentils
One tbsp. ras el hanout
One tbsp. sumac
One tbsp. cinnamon
1.5l stock
Fry the carrots, onions and spices in coconut oil, then add the lentils. Add the stock and simmer till lentils are soft. Liquidise. Serve with a squeeze of lemon juice.
Carrot, ginger and lime
This got me into juicing – it’s sweet and simple, with a kick of healthy ginger.
Serves one
Six carrots
One inch piece of ginger root, peeled and chopped
One lime
Juice all ingredients and serve immediately.
Carrot, cranberry and almond salad
Serves 2-4
Six carrots, grated
50g dried cranberries
50g flaked almonds
Handful of mixed seeds (linseed, sunflower, pumpkin)
Mix all ingredients and dress with lemon juice. Keeps well in the fridge. Serve with (almost) anything!
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