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Colorful and Sweet Carrots with Orange Zest

Posted Dec 31 2009 11:39am

Tender and Sweet Carrots with Orange Zest I admit it. I got sucked in by an infomercial! It’s true. Right before Christmas I watched an infomercial for Montel’s HealthMaster. Normally I would be ashamed of myself for making such an impulsive, expensive purchase, but not this time. What an awesome kitchen gadget!

If you aren’t familiar with the HealthMaster, it’s a gigantic, (and I mean gigantic!) emulsifier with a “1100-watt, dual horsepower motor, and commercial-grade culinary angled stainless steel blades that emulsify at over 3000 RPM.” What cook could resist that! This machine crunches, munches, chops, mixes, blends, makes sorbets and hot soups. Can you believe it? Believe it. It’s amazing.

Of course, I used the excuse that owning such an awesome gadget will undoubtedly improve our health, after all, think of all the fresh fruits and vegetables we’ll be consuming in the form of smoothies and soups.

Not only that, I’ll be saving money, right? I was able to use these leftover carrots from Christmas dinner, and turn them into a delicious soup just by adding some chicken broth. Yum!

Orange Glazed Carrots Soup You could do the same thing simmering the carrot recipe below (Real Simple Magazine) with chicken broth and blending it with your blender, but the HealthMaster turned it into a light, creamy soup. I’ve not been able to get that texture with my blender or immersion blender.

Sorry if this sounds like another infomercial, and I promise I’m not trying to sell you a HealthMaster. Just sharing my excitement over the fact that something I bought from an infomercial turned out to be awesome, and my husband couldn’t say “I told you so!”

Happy New Year, and I hope you have lots of blessings and good things coming your way!

Serves 4-6

zest from 1/2 orange, peeled into wide
juice from 1 orange (about 1/2 cup)
1 1/2 pounds carrots, cut on the diagonal
into 1/2-inch pieces
1/2 cup dry white wine
2 tablespoons extra-virgin olive oil
1 teaspoon cumin seeds
2 teaspoons kosher salt
1/4 teaspoon black pepper

1. In a medium saucepan, combine the zest,
juice, carrots, wine, oil, cumin, salt, and
enough water to cover (about 3/4 cup). Bring to a boil. Reduce heat and simmer until almost tender
but still slightly crisp in the center, 3 to 4 minutes.
2. Transfer the carrots and the cooking liquid to a bowl. Season with the pepper. Cover and refrigerate
until chilled through, about 40 minutes. Drain all but 1/2 cup of the cooking liquid before serving.

What’s good for me in this dish?

Carrots are very high in vitamin A which promotes eye health. They also contain vitamins K and C. Carrots are a terrific source of antioxidant compounds that protect against cardiovascular disease and some cancers.

Calories 116; Calories From Fat 39%; Fat 5g; Sat

Fat 1g; Cholesterol 0mg; Sodium 707mg; Carbohydrate 14g; Fiber 3g; Sugar 8g; Protein 1g, Weight Watchers Points 2

Nutrition details obtained from,,, and

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