They say, "tomato red," "pea green," "bell pepper yellow," but have you ever heard, "carrot purple"? Never, I bet you have. Yet, once upon a time, "carrot purple" fit, and how! Originally, in fact, the prevailing colors of the carrot were those of the purple variety or those tending toward gray.
It was not until the end of the 17th century in Holland, to honor the Orange dynasty, which had led the country in the war of independence against Spanish power, that some farmers began carefully selecting seeds to give the vegetable the characteristic orange color we still see today. The Dutch farmers' policy choice was, from then on, appreciated throughout Europe, as the new color was much more pleasing to the eye and was characterized by a sweeter and milder taste than the original version. But all this does not mean that carrots of other colors have disappeared.
To your knowledge, there are currently five categories
The orange carrot, which contains vitamin A and is good for health; the purple carrot, rich in polyphenols, flavonoids and especially anthocyanins, antioxidant substances, also found in wine, that are good for circulation and fight free radicals; the yellow carrot rich in lutein, a vitamin that protects the macula of the eyes; and the white and red carrots, which are less nutritionally interesting.
For the more curious, we will say that the scientific name of the carrot is Daucus Carota, belonging to the Umbelliferae family.
It is a wild herbaceous plant whose origin is probably from the central part of the Asian continent (Afghanistan) and was cultivated in Europe for medicinal purposes as early as the Greeks. Carrots consist of numerous stems with parsley-like leaves and a straight, edible taproot about 3 to 4 centimeters thick with a conical shape and cylindrical cross-section. The length is variable and ranges from about 4 to 20 centimeters. Today the carrot is cultivated mainly in Mediterranean countries, Central Asia, and Siberia. An important characteristic of this plant is that it can tolerate numerous adversities such as: the action of bacteria, boron, frost, fungi, the presence of low pH, the density of mud, the lack of nutrients in poor soils, the aggressive action of salt, smog, and weeds.
Just why should we eat carrots?
Here are at least ten good reasons: they prevent heart disease, reduce blood pressure, improve the response of our immune system, help improve digestion, help prevent some cancers, decrease the risk of macular degeneration, improve eyesight, improve oral health, reduce the risk of stroke, and help control diabetes. And if that is not enough, another quality of carrots is that they are a powerful antiseptic; they can be used as laxatives, vermicides, and as a remedy in liver disorders. Carrot oil, on the other hand, is effective in the treatment and care of dry skin because it makes it softer, smoother and firmer. While carrot juice or centrifuge helps improve the health of the stomach and the gastrointestinal system more generally. Carrots therefore, eaten cooked or raw, are a valuable ally in keeping us healthy. Try it to believe!
Velvety carrot soup with estragon
Time Preparation: 10 min
Cooking: 50 min
Ingredients for 4 persons
- 500 g carrots
- 20 g butter
- 100 g light Philadelphia-type spreadable cheese
- 1 onion
- 1.2 l vegetable broth
- 3 stalks of chives
- ½ orange
- salt
- pepper
Utensils
- 1 saucepan
- 1 mixer
Preparation – Clean and slice the carrots; clean and chop the onion and wilt it in butter in a saucepan.
Making – Pour in the vegetable broth and cook for 40 minutes over low heat. - Add half the cheese, season with salt and pepper and cook for another 2 minutes. - Pour the resulting carrot mixture into the glass of a blender and blend to a velvety consistency. - Let cool and serve, sprinkling with the remaining shredded cheese and chopped chives.
My tip - For a glamorous result, I like to add some very thin candied orange peels that are easy to make on the plate before serving, a flavor that marries well with the aromas of the carrots. Also, very decorative especially if you add a sprinkling of chopped chives.
