Carrots are believed to have originated in Persia (modern-day Iran and Afghanistan) around 900 AD. The earliest carrots were not orange; they were purple, yellow, white, and even black. Carrots spread to Europe during the 10th century. By the 16th century, the modern carrot, which is orange, became the most common variety. The orange carrot was developed by Dutch growers in the 17th century. One theory suggests they bred orange carrots in honour of the House of Orange, the Dutch royal family. European settlers brought carrots to the Americas, where they became an important crop.
Carrots are rich in beta-carotene, a precursor to vitamin A, which is essential for good vision, immune function, and skin health. Carrots can be eaten raw, cooked, roasted, steamed, or juiced. They are used in a wide range of dishes, from soups and stews to salads and desserts.
A 3-pound bag of carrots costs approximately $4. You can also cut carrots into sticks and eat them raw as a nutritious and tasty snack.
Our Cozy Carrot Chowder recipe is rich, velvety, and packed with flavour — perfect for a comforting lunch or dinner. Add croutons or a slice of crusty bread for dipping! To find out more about carrots or to find additional carrot recipes, visit our carrot site.
What is our favorite way to eat carrots?
We confess, as great as carrots are as a soup, side dish, or used in an entrée, our favourite way to eat carrots is -- as a cake or muffins!
Ingredients (Serves 4–6)
- 4 large carrots, peeled and chopped
- 2 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (coconut cream or milk of preference)
- 1 tbsp olive oil or butter
- 1 tsp dried thyme
- Salt and pepper, to taste
Optional toppings: shredded cheddar/vegan cheese, chopped parsley, crispy onions
Instructions
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until fragrant and soft (about 3–4 minutes).
- Add veggies: Stir in carrots and potatoes. Cook for 5 minutes, stirring occasionally.
- Simmer: Pour in broth, add thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are tender.
- Blend: Use an immersion blender to puree the soup until smooth. For a chunkier texture, blend only half or use a potato masher.
- Stir in cream (or milk of preference) and simmer for another 5 minutes. Adjust seasoning as needed.
- Serve: Ladle into bowls and garnish with cheese, parsley, or crispy onions.
Want to spice it up? Add a pinch of smoked paprika, cumin, garam masala, or red pepper flakes.
Optional:At the end, toss in protein of choice, such as firm tofu, tempeh, or precooked shredded chicken or crispy bacon, for extra heartiness.