Carrots are everyday food, but they deserve more credit than they get. Rich in beta-carotene, which the body converts into vitamin A, carrots support overall cellular health. Their fibre content also helps digestion move more steadily, which matters because sluggish digestion can make the body feel heavy and taxed. In Indian cooking, carrots are especially easy to use in seasonal sabzis, soups and salads. They work well raw, lightly cooked or slow-simmered.
Recipe idea
Try a carrot and moong dal soup with ginger, garlic and a pinch of turmeric. It is light, satisfying and easy on the stomach. For a snack, grated carrot with roasted peanuts, coriander and lemon makes a quick koshimbir-style salad.
