Cholesterol is found in many animal based products. Having high cholesterol can increase your risk of heart disease. High cholesterol increases the fatty deposits in your blood vessels which in turn make it difficult for enough blood to flow through your arteries. Which means your heart may not get as much oxygen-rich blood as it requires, which increases the risk of heart attack. Decreased blood flow to brain can cause a stroke. So you need to eat healthy to keep cholesterol levels in check. This veggie-based soup keeps the cholesterol count low.
Carrots are a great source of beta-carotene too.
2 teaspoons olive oil, 4 carrots, peeled and chopped. 1 minced garlic clove, 3 tablespoons diced fresh ginger. 1 diced peeled apple. 4 1/2 cups vegetable broth. 1 can light coconut milk. Pinch of salt.
Method of Preparation:
In a 1.8 to 2 ltr stockpot, heat oil over medium heat. Saute the chopped carrots and onions until soft. Add garlic, ginger, apple; saute until fragrant.
Add vegetable broth and salt. Reduce heat to medium-low; simmer, covered for 45 minutes or until vegetables are soft.
Blend the mixture in a blender or food processor until smooth. Add coconut milk, salt, to taste.