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

“I will say lunch was pretty awesome today.”

“Even though we see challenges every day, each one of you rises to the occasion and makes it seem so easy. I cannot express how impressive it is to see you all work in such a fashion. You are true professionals.”

“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 so very much for the AMAZING dinner you provided for the President, Dean and Jim & Marilyn Simons. They really enjoyed it!! It was perfectly thought out and delicious. Your expertise and impeccable presentation and taste were truly appreciated!”

“Greetings from Washington International School! We have been so happy to have CulinArt with us this year!  The students are raving about the food!”

“The food offerings provided by CulinArt are of the highest quality and enjoyed by our students, faculty, and staff.  The CulinArt team understands the importance of providing healthy options that taste good and are appealing to students.  We also appreciate that the team listens to feedback from our community and makes adjustments as needed.”

“I wanted to let you know that for this entire school year I have been so well fed! I LOVE LOVE LOVE LOVE all the diversity of salad choices we have each day and the amazing entrees.  My favorites are the carnitas, chili, curry, and cajun chicken days.  I am so grateful for all the care that goes into the food because I know I do not eat enough vegetables or balanced meals without you and your crew's work.  Thank you so much!  You take such great care of us!!”

“We want to take a moment to celebrate all the employees who worked on the front lines during unprecedented times. Your efforts and dedication to going above and beyond are noticed and appreciated. Thank you for being the heart and soul of CulinArt Group. We couldn’t do this without you. Chef Jay and Chef Paul have been so awesome in the Hubbell Café.  There has been significant change, but they take it in stride and keep the delicious food coming.  We truly appreciate them!”

“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.”

“Dear Chef Anthony: Hi! It’s the kids from Room 223 [and their teacher, Mrs. Smith]. We thank you for providing us with such great snacks and lunches! We know how hard you and your staff work. We have been talking as a class and we came up with some of our favorite snacks. We really love the brownies, chocolate chip cookies, and Scooby snacks. The soft pretzel bits are really good, too. Thank you again! ”

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