Enjoy this Winter Superfood with Us: Carrots! - CulinArt Group

Eat Well Blog

Enjoy this Winter Superfood with Us: Carrots!

December already!? This month’s superfood is carrots!

This root vegetable that is claimed to be the perfect health food can be found in stores all year round! Did you know carrots come in all different colors? Orange, white, purple, and yellow – a wonderful way to add a bust of color to so many recipes!

It is a highly nutritious vegetable packed with vitamins and nutrients including: vitamin A, Biotin, Vitamin K1, Potassium, and Vitamin B6 are all present. Vitamin A promotes good vision which is where carrots get their reputation of aiding eyesight! The rest of these aid in metabolism, blood pressure control, converting food into energy, and bone health.

A single carrot contains about 86-95% water and the rest being carbs. These carbs are starches and sugars such as sucrose or glucose. About 2 grams of fiber are present per carrot. The soluble fibers can lower blood sugar or feed into gut bacteria which will result in the decreased risk of disease. The insoluble fibers such as cellulose, hemicellulose, and lignin can help reduce constipation.

There are so many simple ways to cook carrots and incorporate them into your everyday diet! Some of these may include roasting, slicing thin and baking them into chips, eating them raw with some dip, juicing, or pureeing for the base of a soup. Carrots also make a great addition to sweet recipes like carrot cake and oatmeal. You can also use the carrot greens in recipes like sautés and pestos.

To warm you up this winter – try one of our favorite carrot recipes:

Carrot Ginger Soup

Makes 6, 12oz servings


  • 6 and 1/4 cups Water
  • 3 tsp Olive oil
  • 1 cup White onion, diced
  • 1 oz Ginger root, fresh, grated
  • 1 clove Garlic, minced
  • 2 Tbsp Vegetable base
  • 11 oz Carrots, fresh, sliced thin
  • 1/2 tsp Cumin, ground
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 3 Tbsp Heavy whipping cream (or another dairy free alternative)


  1. In a pot, add the olive oil, sliced carrots, onion, and ginger. Cover and cook over moderately high heat for about 7 minutes, stirring occasionally, until the vegetables just begin to soften. Add the garlic and cook for 1 more minute.
  2. Add the vegetable stock and cumin to the vegetables and season with salt and pepper. Cover and cook the soup over moderate heat until the carrots and onions are very soft, about 10 minutes.
  3. Puree the carrot soup in batches in a blender. Return the carrot soup to the pot and stir in the cream.
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  • December 1, 2021



What our clients are saying

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“I can’t thank your entire team enough for the outstanding service, food, displays, everything!  You are a master at detail, and because of that Adam and I were able to focus on the parents.  I know what a sacrifice pulling off a weekend like this means, we are so appreciative and grateful to you all for your talent and generosity.”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

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