Carrots contain carotenoid, which have Vitamin A, is good for goiter and thyroid metabolism problem; people with an under-active thyroid often have high cholesterol. Individuals suffering from thyroid problems may find that the compounds in ginger, including zinc, magnesium and potassium, along with the root's powerful anti-inflammatory properties have a positive effect on thyroid function.
Total Serving: 3
- Carrots, peeled and cut into 1 inch pieces 200gm
- Olive oil 1/2tsp
- Chopped onion 100gm
- Garlic, minced 2 cloves
- Freshly grated ginger 1tbsp
- Salt to taste
- Cumin 1/4 teaspoon
- Ground fennel 1/4 teaspoon
- Cinnamon 1/4 teaspoon
- Fresh lemon juice 10ml
- Almonds 10gm
- Water 4 cups
- Hung curd 1tbsp for garnishing.
Nutritive Value Per Serving:-
- Calories (kcal) 72
- Protein (g) 1.72
- Fat (g) 2.16
- Carbohydrate (g) 11.4
- Fiber (g) 1.11
- Place the carrots in a medium saucepan and add the water.
- Bring to a boil, cover and cook until the carrots are very tender (10-15 minutes)
- Heat the olive oil in a small fry pan. Add onion and cook over medium heat until translucent.
- Add ginger, garlic, salt, and spices.
- Lower the heat and continue to sauté for another 3-6 minutes, until the onions are soft.
- Stir in lemon juice.
- Combine the spice-onion mixture with the carrots along with water.
- Use a blender to puree the mixture until smooth.
- Once smooth, pour back into the saucepan and prepare to serve.
- On top put a dollop of hung curd.