Ingredients
What you will need (for two bowls):
- 2 large carrots (2 purple if you can get them)
- Butter
- Chicken or vegetable stock 400ml
- Garlic clove
- Coriander seeds 1tsp
- Fresh coriander
- Creme fraiche
- Seasoning
Method
If you ever manage to get hold of these little beauties, my advice would be to never boil them. Not only does it turn everything else a strange browny purple colour it also takes all the colour out of the carrots.
As I only had change for the one purple carrot I added an orange one too. For the soup, fry the carrots and garlic in a nice hearty sized knob of butter. Put the lid on them and let them soften.
While they do this, dry fry a teaspoon of coriander seeds until they jump around the frying pan and are good and toasted.
When the carrots have had a good 10 minutes, put about 400ml of stock into the pan. I cheated and bought mine in a tub. Put the coriander seeds and seasoning in and let the whole lot bubble away for about 20 minutes. It smells so fresh and spicy.
Looks delicious! These look like the variety we have in the States called Dragon Carrots. Purple/burgundy on outside, an orange ring inside with a yellow ring in the middle if one is lucky! I have only had them raw and cannot wait to try your soup. Sounds beautiful especially with the corriander.
the only way I had purple carrot was in salads, loved the color it brought. never thought of using it in a soup and definitely did not know is not good to boil it. thanks for the info and recipe. hope you’re having a wonderful weekend
I’m sure I read somewhere that all carrots used to be purple 🙂 the colour of the end result is lovely – really rich considering it came from the one carrot! I bet it tasted lovely too.
This sounds like a great soup, and I love recipes for two!
I think the color looks good to me, gives you the feeling of a hearty soup, like when you finish it, you won’t need anything else to eat 🙂
Great blog. I am looking forward to reading your other posts.
i haven’t really seen purple carrots so thanks for blogging about it 🙂 the soup doesn’t really look like it’s made from carrots but regardless, it looks yummy!
Great recipe – imagine how healthy this is, loving the use of purple carrots.
This looks and sounds very healthy and delicious!
Boulder Locavore – What an interesting name for them. It sounds like your lucky enough to be able to get them more regularly than me!
Green Girl – Glad I could be of help
Catherine – Yes they did. I think it was Belgium (?) that decided they wanted orange ones and started the craze
Lonely radish – Yes it’s much easier when you don’t have to do arithmatic while cooking to be able to get proportions for two!
Ilke – It was deceptively filling. I’ve never had a soup quite so filling. Looking forward to your posts
January – Yes it looks more like beetroot
Emma – I can’t believe how filling it was for how healthy it was
Dimah – Thank you. Purple food has to be one of the best