It has been possible to make soup since the invention of waterproof containers (about 9,000 years ago), so
today we are making cream of carrot soup.

Carrots are one of the three ingredients of a mirepoix - one of the staples of French cooking. Mirepoix is the flavor base for many soups, stocks, sauces and stews. The traditional ratio for the ingredients is: two parts onions, one part carrots and one part celery by weight. The mixture may be used raw, roasted or sauteed with butter. Stock is made with ten times as many bones as mirepoix (and lots of water). Cream of carrot soup is actually a variation of the mirepoix using different ratios of the ingredients.
Carrots can be eaten in a variety of ways - raw, boiled, fried, steamed, in soups, stews, cakes, and breads. The bright orange color comes from B-carotene which turns to Vitamin A when ingested by humans. They are rich in dietary fibre, antioxidants and minerals - a very healthy food.
Over consumption may cause the skin to turn orange on the palms of the hands or soles of the feet. This condition is however considered harmless.



