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.
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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