This delicious, vegetable-filled broth can be served by itself or used as a base for other soups. This recipe oven-roasts the vegetables before adding to the soup liquid, enhancing their flavor. The aroma of the roasted vegetables will evoke memories of old-fashioned, home-style meals. It’s comfort food at its finest.
Food as Medicine
Carrots are one of the richest sources of carotenoids, potent antioxidants found mainly in red, orange and yellow fruits and vegetables. A review of six studies looking at the connection between carotenoid-rich diets and prevention of heart disease found a positive correlation; in one of these studies, those who consumed at least one daily serving of carrots or squash had a 60 percent decrease in heart attack risk compared to those eating fewer than one serving. One of the carotenoids found in carrots, beta-carotene, is a potent antioxidant and precursor of vitamin A, making it an essential component of eye health. The liver converts beta-carotene to vitamin A, which travels to the retina and is further transformed into rhodopsin, a pigment that is necessary for night vision.
Make this Roasted Vegetable Soup!
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