The beet

Carrots are what’s up! Carrots get their color from beta-carotene, the building block for vitamin A. Vitamin A helps to keep your eyes healthy and your vision clear. Did you know that carrots come in different colors, such as white and purple, in addition to traditional orange? Give them a shot, or try them in this light springtime soup recipe!

RECIPE: Carrot & Spinach Soup

Ingredients:
1 large onion, chopped
3 tablespoons olive oil
7 carrots, diced (about 5 cups)
1/4 teaspoon turmeric
1 tablespoon salt
8 ounces green beans
10 cups water
1 cup baby spinach
3 tablespoons chopped dill
2 tablespoons lemon juice

Directions:
In a large pot, cook onion in oil until tender over medium heat. Add carrots, turmeric, and salt along with 10 cups water, bring to a boil, then let simmer for 30 minutes. Add beans and cook until tender, about 2 minutes. To serve, fill a bowl with spinach and dill and add 3 cups of hot soup. Let steep for 5 minutes. Add lemon for flavor.