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Carrots: We all know that carrots are good for your eyes, but did you know they have anti-cancer properties as well? They have the nicely named carotenoids that are antioxidents -- chemicals that mop up the damage that results from ordinary metabolism. That, in turn, helps to keep your cells from turning rogue and hanging with the cancer gangs. If that's not enough to make you grab a carrot, they turn out to be immune-system stimulators as well, meaning you'll have fewer occasions to ask "What's up, doc?" Yes there's a little sugar in them, but also a lot of fiber to buffer it, so only the most sugar-restricted people should worry. By the way, the vitamin K in carrots is easier to absorb if you eat them with a bit of oil or fat, like a dip.
helps prevent cancer

Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
heart healthy, lowers blood pressure, prevents stroke, lowers bad cholesterol

Parsley: This refreshing herb is good for your breath and is apparently refreshing to the rest of your body. Like all green herbs, it is loaded with chlorophyll, which is just good for people. It helps you build tissue and fight inflammation. It has even been shown to help manage blood sugars and helps to keep your weight in check. More studies are needed, but it may even help to fight cancer. All that, and a breath freshener too? Who could ask for more?
helps prevent inflammation

Recipe

Leek and Potato Soup

serves
prep time: 10
cook time: 60

ingredients

8 leeks, white part only, washed and medium juilenned
5 medium cloves garlic, finely minced
2 pounds marrow bones
3 1/2 pounds Red Bliss potatoes, scrubbed, unpeeled, and medium chopped
6 medium carrots, peeled and medium chopped
2 teaspoons finely chopped fresh dill
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Garnish: 1 teaspoon finely chopped curly parsley

directions

Heat the butter in a medium skillet and sauté, the leeks over medium heat for 6 minutes, until soft and translucent. Add the garlic and continue to sauté, for 1 minute more. Set aside.

Heat the chicken broth with the marrowbones in a large stockpot over medium heat. Simmer for 10 minutes, removing any scum that rises to the top of the broth with a metal spoon. Add the potatoes, carrots, reserved leeks, dill, salt, and pepper to the broth and continue to simmer the soup, uncovered, until the vegetables are tender but have not lost their shape, about 33 minutes. Remove from the heat and cool for 10 minutes.

Remove the marrowbones with a slotted spoon. Scrape the marrow from the bones with a small teaspoon and set aside. Discard the bones.

Purée the soup in batches in a food processor fitted with a knife blade. The soup will be smooth, colorful, and thick. Return the puré,ed soup to the stockpot, blend in the reserved marrow, and season to taste. Reheat over low heat and garnish with parsley.

Cook's Tips: Make the soup the day before, but do not add the marrow. Bring to room temperature. Store the marrow and the soup separately in the refrigerator, covered well. Reheat the soup, uncovered, over low heat. Blend the marrow and reseason. If the soup becomes too thick, add more chicken broth and reseason.