In honor of national carrot day, I thought I would whip up a little something something for this veggie. This recipe appealed to me because it had relatively few ingredients and I like dill. I was surprised at how such simple ingredients made such a tasty soup! A few interesting carrot facts?
- The tops of carrots should be removed before storing them in the refrigerator. Tops will drain the carrots of moisture, making them limp and dry. No one likes a limp carrot. You can grow the tops into a bushy carrot plant (no new carrot is formed though).
- One cup of raw carrots contains about 52 calories and has 16,679 IU of beta-carotene.
- The longest carrot ever recorded was nearly 17 feet long.
- The carrot is a member of the parsley family including species such as celery, parsnip, fennel, dill and coriander.
- The Ancient Greeks called the carrot a philtron, which translates to “love charm.” They believed the carrot made both men and women more amorous. Maybe something to consider when making your v-day dinner?
And just a little tip, Yes to Carrots is running some specials ($2 off printable coupon on their website) on their products since it’s national carrot day. I like their shampoo and conditioner since there are no parabens, no SLS (this is in progress over 2009), the price is right and they have a commitment not to test on animals (and really, it just smells so dang good!).