Sterling

They say, “It is not the quantity of weight you lose that determines your health, but the quality of life you obtain!" A healthy lifestyle enables you to value more aspects of your life. Carrots are among the healthiest of the variety of vegetables we have access to during winter. They’re packed with 'beta-carotene,' a nutrient that is crucial for maintaining healthy eyesight. These root vegetables can be prepared in savoury and sweet ways, and although they are generally healthiest when eaten raw, they are extremely versatile when it comes to cooking. Here’s how to make the most of carrots in this season with these 3 lip-smacking recipes curated by Dr. Pooja Shelat, Dietician, Sterling Hospital :

Carrots Ginger Soup
Ingredients: 1 tsp of Pomace olive oil

Method:
Warm the pomace olive oil in a big pot over medium heat. Add the onion and garlic and sauté for approximately 5 minutes, or until softened. Stir together the sliced carrots and grated ginger in the saucepan. Pour the broth into the pot and bring it to a boil. Allow the soup to simmer for 20 to 25 minutes, or until the carrots are soft. Use a blender or an immersion blender to purée the soup until it is smooth. season to taste with salt and pepper. Serve the soup hot, with toppings of green onions.

Carrot Pickle
Ingredients: 4 cups of sliced carrots

Method:
To make pickling liquid combine the apple cider vinegar, water, salt, mustard seeds, dill seeds, carom seeds, and garlic in a big pot. Add the sliced carrots to the saucepan along with the pickling liquid and swirl well to coat the carrots. Reduce the heat and cook the carrots until slightly soft. Take the pot off the heat and let the carrots to cool in the liquid. Once cooled, add dried dill, and stir well. Before serving, transfer the carrots and juice to a jar and refrigerate for at least 24 hours. The pickles may be refrigerated for up to one month.

Carrot Salad
Ingredients: 4 cups of grated carrots

Method:
To make pickling liquid combine the apple cider vinegar, water, salt, mustard seeds, dill seeds, carom seeds, and garlic in a big pot. Add the sliced carrots to the saucepan along with the pickling liquid and swirl well to coat the carrots. Reduce the heat and cook the carrots until slightly soft. Take the pot off the heat and let the carrots to cool in the liquid. Once cooled, add dried dill, and stir well. Before serving, transfer the carrots and juice to a jar and refrigerate for at least 24 hours. The pickles may be refrigerated for up to one month.

Source:
https://timesofindia.indiatimes.com/life-style/health-fitness/weight-loss/3-low-carb-but-high-in-nutrition-carrot-recipes/photostory/97062622.cms?pi… 2/6