Carrot Tomato & Celery Soup | Vegan

Know what you eat: 

Carrots are by far one of the richest source of carotenoids-just one cup provides 16,679 IUs of beta-carotene and 3,432 REs (retinol equivalents), or roughly 686.3% the RDA for vitamin A. High carotenoid intake has been linked with a 20% decrease in postmenopausal breast cancer and an up to 50% decrease in the incidence of cancers of the bladder, cervix, prostate, colon, larynx, and esophagus. If you or someone you love is a smoker, or if you are frequently exposed to secondhand smoke, then making vitamin A-rich foods, such as carrots, part of your healthy way of eating may save your life, suggests research conducted at Kansas State University.

 Tomatoes: Tomatoes are an excellent source of vitamin C, vitamin A, and vitamin K. They are also a very good source of molybdenum, potassium, manganese, dietary fiber, chromium, and vitamin B1. In addition, tomatoes are a good source of vitamin B6, folate, copper, niacin, vitamin B2, magnesium, iron, pantothenic acid, phosphorus, vitamin E and protein.

Celery: Celery is an excellent source of vitamin C, a vitamin that helps to support the immune system. It contains active compounds called phthalides, which can help relax the muscles around arteries and allow those vessels to dilate. With more space inside the arteries, the blood can flow at a lower pressure. phthalides also reduce stress hormones, one of whose effects is to cause blood vessels to constrict.

Ingredients:

8 medium size Tomatoes, Chopped

3-4 Medium size Carrots, Chopped

1 C Celery, Chopped

3/4 C Coconut Milk (Regular milk is fine in non vegan version)

1 Tbsp Fresh Basil, Chopped

Black pepper & Salt to taste

1/2 tsp Ghee (Clarified Butter)

1/2 tsp Cumin Seeds

A pinch of Asafoetida

Some Water to dilute as needed.

Method:

1. Wash, Chop & Pressure cook /boil all the veggies upto 4 whistles.

2. Let it cool, blend all the boiled veggies using a hand blender until smooth.

3. Pass it through a strainer, if having a soup with some pulp its good for you.

4. Heat Ghee / butter, add cumin seeds, asafoetida, & chopped basil.

5. Pour-in the blended veggies with some water & bring it to boil.

6. Add 3/4th cup of coconut milk, as it will add good taste, aroma & texture to it.

7. Add salt & black pepper according to taste. Serve it as is...or with bread sticks & your favorite salad to make a healthy meal.

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