The Home Economics Bit
Carrots are one of the best food sources of beta-carotene, which is converted into vitamin A in the body. Vitamin A is vital for healthy eyesight and helps to improve vision in dim light (because it is converted into a pigment called rhodopsin in the retina). Beta-carotene is also an antioxidant, meaning that it helps to boost our immune system among other things, such as maintaining healthy, elasticated skin. So, carrots can help us to see better and look younger!
Like carrots, sweet potatoes are rich in beta-carotene – which is converted into vitamin A in the body – so it contributes to healthy eyesight and a healthy immune system. Sweet potatoes are also a very good food source of fibre, which promotes healthy digestion.
Gluten Free Sweet Potato and Carrot Soup
- 400 g carrots diced
- 2 sticks celery diced
- 4 sweet potatoes peeled and diced
- 1 large onion peeled and dice
- 800 ml vegetable / chicken stock ensure gluten free
- 50 g butter
- salt and pepper to taste
- swirl of cream to garnish (optional)
- Melt 50g butter in a heavy saucepan. When it foams, add the vegetables, and stir until they are well coated.
- Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper on top of the vegetables to keep in the steam, then cover the pan with its lid.
- Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured.
- Uncover the pan and discard the paper. Pour in 800 ml of chicken or vegetable stock, bring to the boil and simmer until the vegetables are just cooked – about 8-10 minutes.
- Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Garnish and serve.