Prepare Carrots for Vegetable Beef Soup

Video Transcript

Helen McMahon, here for Expert Village. The next step would be to add some carrots to our vegetable beef soup. These happen to be very nice young tender carrots and in this case, they don’t need to be scraped. The exterior, the outer wall of the carrot, is very rich in nutrients, so I’ve just washed these thoroughly and I won’t bother to scrape them because they are much better for you if you just leave the skins on and make sure they are thoroughly cleaned. You can cut them lengthwise like this, which I will do. If they are very small, you can just cut them cross-wise in pennies but in order to have a little bit more uniform size; I am going to cut these a couple of times this way. Notice that now I am using a regular wooden cutting board which is much easier for cutting vegetables because it gives you a better grip. The plastic is used only for meat or poultry or fish. These can be just sliced down. If you have this kind of a knife, this is a chef’s knife; it makes it very easy to do a nice even job. Try to keep them fairly uniform in size so that they will cook evenly and they can be added along with your potatoes into your stock pot where the meat is cooking away.

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