Carrots are rich in beta-carotene. Beta-carotene is the orange pigment that is found not only in carrots but also in other orange colored vegetables such as sweet potatoes, mangoes, cantaloupes and even pumpkins. Beta-carotene’s true necessity in your body is its ability to absorb vitamin A.
Vitamin A is crucial to eye health because of its ability to help prevent cataracts and other general degeneration of the eyes. Vitamin A keeps the moisture in your eyes. Which without can lead to the swelling of eyelids, and corneal ulcers.
Carrots are also full of lutein, an antioxidant; this will help protect the retina through increasing the density in the macula and will help your eye stay healthier the older you grow.
So now we know, that eating carrots does in fact have incredible benefits to our eye health, and your mom was right all along. Just don’t eat to many or you may turn orange, but just for a little while.
Chilled Carrot and Ginger Soup
One Onion – diced
One bag Carrots- peeled and chopped
Ginger- fresh and dried (1/2 Tablespoon)
Chicken Stock (May use Vegetable Stock or water)
Add chopped onion and ginger to pan and sweat till translucent.
Add carrots, and allow carrots to achieve slight color. Add stock to cover carrots. Allow to cook on medium heat until carrots are cooked and soft.
Add to blender and puree. Add more stock if necessary to get proper consistency. Season with salt/pepper and dried ginger.
Allow soup to chill
Serve with chopped Parsley and a dollop of crème fraiche in middle.