Carrots
Carrots are thought to have originated in the Middle East where they were mostly purple and black in colour. Slightly later a yellow tinged root vegetable appeared in Afghanistan which was cultivated and developed into the different carrot varieties that we know today.
It wasn’t a very popular vegetable because of its fibrous texture, but by the 1600s several less tough and more colourful varieties were being produced.
The ancient Greeks and Romans, realized their nutritional qualities and began to use and prescribe them for medicinal purposes. They contain the highest source of provitamin A carotenes out of the commonly consumed vegetables.
Two carrots can provide around four times the daily recommended levels of Vitamin A. They also have a high level of vitamin B6, C, K, biotin, fiber, potassium and thiamine. As well as being an excellent source of antioxidant compounds.
Oranges
Oranges were first cultivated in the Middle East, and by the fifteenth century explorers were introducing them into Europe. It was the Spanish who introduced oranges to America.
Oranges are an excellent source of flavonoids and they supply almost 100 per cent of the daily recommended levels of vitamin C. They are also a good source of fibre the group of B vitamins and folic acid.
Put together carrots and oranges and you’ve a great nutritional boost - a colourful and healthy, bright and attractive starter or supper dish. Try this zingy carrot and orange soup, simple and easy to make with a tantalizing taste that even the kids will love.
Carrot and Orange Soup
Ingredients – Serves 4
- 450g carrots
- 4 large oranges
- 1 tbsp butter
- 2 cloves garlic
- 1 tbsp sugar
- ½ tsp ginger
- Saffron strands – a few
- Salt, pepper
Method
- Peel the carrots and cut into slices. Put the butter into a saucepan and melt.
- When the butter has melted add the carrots, whole garlic cloves, saffron strands, sugar and ginger.
- Put a lid on the pan and cook gently on a low heat for 5-6 minutes.
- Meanwhile squeeze the oranges.
- After about five minutes add the orange juice and 6 glasses of water to the pan and bring the contents to the boil.
- Turn down the heat and leave to simmer very gently for 45 minutes.
- Liquidize the soup and season.
To Serve
Serve the soup with a little chopped parsley and some thin strips of orange peel that have been scalded with hot water, and a sprinkling of black pepper.
Cooking Tip
Use chicken or vegetable stock instead of the water for an even tastier soup and more nutririous soup.
