Low-Carb Carrot Recipes: Carrots are considered the most nutritious of vegetables. People eat a lot of carrots, especially during winter. Whether it is carrot pickle or carrot pudding or using carrots in the salad is very beneficial. Carrots are loaded with 'beta-carotene'. This nutrient is important for maintaining healthy vision. These root vegetables can be prepared in savoury and sweet ways, although they are generally healthier when eaten raw. Today, in this article, we will tell 3 wonderful recipes for carrot kin, which will be very beneficial for you in the cold season.
Carrot Ginger Soup
Ingredients:-
1 tsp pomace olive oil
1 onion, chopped
2 cloves of garlic, minced
2 cups chopped carrots
1 tbsp grated ginger
4 cups chicken or vegetable broth
salt and pepper to taste
How to make
Heat pomace olive oil in a large pot over medium heat. Add onion and garlic and fry for about 5 minutes or till they become soft. Mix chopped carrots and grated ginger in a saucepan. Pour the broth into the vessel and boil it. Let the soup boil for 20 to 25 minutes or till the carrots become soft. Use a blender or an immersion blender to puree the soup until smooth. Season the soup with salt and pepper and serve hot with a topping of spring onions.
Carrot Pickle
material:
4 cups chopped carrots
1 cup apple cider vinegar
1 cup water
2 tsp salt
1 tsp mustard seeds
1 teaspoon dill seed
1/2 tsp ajwain
2 cloves of garlic, minced
2 teaspoons dried dill
How to make
To make the pickling liquid, mix apple cider vinegar, water, salt, mustard seeds, dill, oregano and garlic in a large pot. Toss the chopped carrots with the pickling liquid into the saucepan and toss well to coat the carrots. Lower the flame and cook till the carrots become slightly soft. Remove the vessel from the heat and let the carrots cool in the liquid. Once cooled, add dry fruits and mix well. Before serving, transfer the carrots and juice to a jar and refrigerate for at least 24 hours. The pickle can be kept for up to a month.
Carrot Salad
material:
4 cups grated carrots
1/2 cup raisins or dried cranberries
1/2 cup chopped nuts (such as walnuts or almonds)
2 tablespoons chopped fresh parsley or coriander
2 tbsp olive oil
2 tbsp lemon juice
salt and pepper to taste
How to make
Mix chopped carrots, raisins, or dried cranberries, chopped almonds/walnuts, and chopped parsley or coriander in a bowl. Mix olive oil, lemon juice, salt and black pepper in a small bowl and whisk. Pour dressing over carrot mixture and toss to distribute evenly. Before serving, cover the salad and keep it in the fridge for at least an hour so that the flavours can blend. Due to the high vitamin and mineral content present in carrots, they help strengthen the immune system, promote healthy skin, lower cholesterol, improve dental health, protect the heart, and enhance cardiovascular health.
