3 carrot soup

Using roasted pork bones gives the soup a nice smoky flavour not only in the soup but also in the carrots.

 The carrot is a root vegetable usually orange in colour with a sweet mild flavour though purple, black, red, white, green and yellow cultivars exist. Carrots provide vitamin A (beta-carotene) and a host of other impressive health benefits including beautiful skin, cancer prevention and anti-aging. The nutrients in carrots are tightly encased in protein sacs that have to be broken by cooking or grinding, juicing and proper chewing. Cooking the carrots in fat or oils makes it easier for our bodies to absorb the beta-carotene. Carrots can be eaten raw, steamed, boiled, roasted and as an ingredient in soups and stews. Shredded carrots can be used in coleslaw, on salads, in wraps or in cakes and muffins due to their sweet flavour. Carrots are best stored in the refrigerator in a sealed plastic bag. If the greens are still attached to the top of the carrot, remove them before storing to prevent the greens from drawing out moisture and nutrients from the roots.

Ingredients

Roasted pork bones

Equal size white, green and red carrots

Cut the carrots into wedges

Rinse the pork bones

Put everything into the slow cooker with boiling water

Add a little salt, sugar and pepper

Cook on high for 1 hour then turn to auto and cook for 5 hours