Category Archives: soup

Five Reasons to Fall for Carrots, Again

Lately, I’ve been craving carrots. They’re something I generally don’t crave or even think about, unless I’m having a dire, need-to-lose-five-pounds moment. (I have a carrot and celery temporary weight loss trick that works every time.) It’s surprising to me, that in the last two years, the healthiness and taste of carrots have been up for debate. Here are six reasons why I haven’t lost faith in one of the most underrated and versatile veggies of our time. 

1. It’s pure joy to watch and engineer the transformation of carrots into cakes, soufflés, fritters, salads and any other edible. There are so many fun ways to prepare them. 

Like at Olmsted, the carrot crepe that I woofed down in about five minutes was spectacular. Filled with other veggies and tiny seafood, it was a thing to be remembered and cherished. It was honestly one of the top seven dishes at a resto that I’ve ever eaten in my life. 

Or, like this carrot soup recipe, try it with or without the topping of caramelized onions, homemade bacon bits and scallions, for a creamy and satisfying start to a special occasion meal at home. Perfect for a birthday, anniversary or girlfriends’ brunch.

2. Carrot juice still gives the body a natural and powerful energy boost and a ravishing glow. 

3. The nutritional value of carrots—vitamins A, K, and C, calcium, beta carotene and fiber—promotes overall health and fights disease.

4. As they are one-third of a major French cuisine fundamental, the mirepoix (carrots, celery and onions), carrots have been a mainstay in fine and casual dining for centuries across the globe. Why give up on them now?  

5. They taste divine when you roast them with onions, garlic, fresh herbs and the protein of your choice. The smell that emanates when carrots are roasting is the ultimate ingredient that makes a home feel like a home. 

Frealthy Update

This onion soup wants to hug you, bathe you and tuck you in bed. Will you let it?

It’s a typical November day in NYC. The temperature is expected to drop almost 30 degrees today. To kickoff this soup season, as the New York Times referred to this time of year late last week, I just posted a mouthwatering recipe of vegetarian French onion soup on Frealthy.

Try it out and let me know what you think. What healthy substitutions or additions would you recommend?