Veggies...what are they good for?

Carrots

The carrot (Daucus carota subsp. sativus, Etymology: Middle French carotte, from Late Latin carōta, from Greek karōton, originally from the Indoeuropean root ker- (horn), due to its horny shape) is a root vegetable, usually orange or white, or red-white blend in colour, with a crisp texture when fresh. The edible part of a carrot is a taproot. It is a domesticated form of the wild carrot, Daucus carota, native to Europe and southwestern Asia. It has been bred for its greatly enlarged and more palatable, less woody-textured edible taproot, but is still the same species. (http://en.wikipedia.org/wiki/Carrot)

Carrot Ginger Soup

• 1 diced medium red onion
  
• 1-2 tablespoons olive oil
  
• 4 tablespoons fresh minced ginger
  
• 2-3 clove finely minced garlic
  
• 1 1/2 cup chopped carrots
  
• 3 cups vegetable broth
  
• 1/4 cup of orange juice
  
• salt and pepper to taste
  
• 1/4 - 1/2 cup cream

Heat olive oil over medium heat in the bottom of stockpot. Add onions and cook until soft, but do not brown. Add ginger and garlic and cook until soft and fragrant, about 2-3 minutes.Add carrots, broth, and orange juice. Bring to a boil, then reduce heat and simmer until carrots are exceedingly tender, about 20-30 minutes. In batches, puree soup in blender (or do it in the pot if you have an immersion blender).Thin with additional broth as needed. Season to taste with salt and pepper. (http://www.slashfood.com/2006/10/03/recipe-carrot-ginger-soup/)

Dilled Carrots

• 3 cups carrots cut into 1 inch pieces
  
• 1/2 cup water
  
• 2 tablespoons butter
  
• 1 teaspoon sugar
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon dill weed

Combine all ingredients in a saucepan. Cover. Bring to boil then cook gently for approximately 10 minutes or until carrots are tender crisp. (The Practical Produce Cookbook, pg. 57).