Carrots, perhaps not surprisingly given their name, are one of the food kingdom’s richest sources of carotenoids. Regular carotenoid intake from carrots and other vegetables has also been linked with an up to 50% decrease in cancers of the lung, bladder, cervix, prostate, colon, larynx and esophagus.
- 2 cups chopped carrot
- 1 1/2 cups chopped onion
- 3 cups water
- 1/2 cup raw or roasted cashews (if dry roasted use unsalted or low salt)
- 1 Tablespoons soy* sauce or tamari
- 2 teaspoons curry powder (more if you like it “hot”)
- 1/4 cup chopped parsley
- In a saucepan, combine carrot, onion and water.
- Cover and bring to a boil, then turn down heat and simmer 10 minutes.
- Place cooked vegetables, cooking liquid, cashews, soy sauce, and curry powder into blender and blend until creamy.
- Serve hot and garnish with parsley and salt to taste.
*= To avoid GMO-containing versions of these items, use organic or non-GMO certified
Number of servings: 4, Serving size: 153.4g, Calories: 158, Fat: 8.3g, Saturated fat: 1.6g, Carbohydrates: 19.1g, Sugar: 7.5g, Sodium: 257 mg, Fiber: 5g, Protein: 4.6g, Cholesterol: 0mg