A recent study from Harvard showed that women who eat lots of foods rich in the yellow-orange antioxidants called carotenoids have a reduced risk for premenopausal breast cancer.
Another study in Archives of Internal Medicine showed that the risk of death from cancer, cardiovascular disease and all other causes was reduced in people who had high blood levels of the carotenoid alpha-carotene, a nutrient that carrots contain in abundance.
With that in mind, we asked dietitian Lauren Braun, RD, LD, coauthor of Soup for Every Body, to share a carotenoid-rich, warm-up-your-winter soup recipe with us. Her suggestion: Velvety Carrot and Rice Soup.
What you need…
- 4 Tablespoons olive oil
- 1 pound diced baby carrots (sweeter and more flavorful than full size)
- ½ cup chopped shallots
- ¼ cup chopped crystallized ginger
- 3 tablespoons uncooked brown rice
- 3 cups chicken or vegetable stock
What to do…
Heat oil in a large, heavy saucepan over medium heat. Stir in all ingredients except stock, cover tightly and cook over low heat, stirring frequently, for 30 minutes. Pour mixture into a blender or food processor, add stock and puree to the desired consistency. Return soup to saucepan and reheat. Season to taste with pepper and/or other spices. Makes four servings.