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Purple Carrot Soup

November 27, 2010 By All That I'm Eating 9 Comments

Wandering around a market with cash and a cornucopia of fruit and vegetables it’s hard to resist buying. I made a most excellent choice as far as I’m concerned and parted with my pennies in exchange for a majestic purple carrot. For something that I find as rarely as this I wanted to make the most of it without detracting from the magnificent root itself. Carrot soup was to be lunch.
ingredients for purple carrot soup

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
inside purple carrots

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.

cooking purple carrots

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.

purple carrot soup
When it’s all soft and squishy, blend it to the consistency you like. This makes about enough for two people so it’ll all go into the blender at once. Return the soup to the pan when blended and stir in a tablespoon of the creme fraiche. Rip up some fresh coriander and stir it through while gently heating the soup.
If you want to keep it for the next day, leave out the creme fraiche and fresh coriander until you re-heat it later on.
Perhaps the word purple should be used quite loosely. I think brown is too offensive and not strictly accurate. Heliotrope maybe. Either way it was delicious. It looked a bit strange but with some warm crusty bread and a blindfold who cares?
All That I’m Eating

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Filed Under: Autumn, Butter, Carrot, Dairy & Eggs, Garlic, Lunch, November, Recipes By Month, Seasons, Soup, Vegetables, Vegetarian Tagged With: lunch, recipe, soup

« Green Park Market – Bath
Using up jars in the cupboard – Rich Shortcrust Pastry Tarts »

Comments

  1. AvatarBoulder Locavore says

    November 27, 2010 at 17:59

    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.

    Reply
  2. AvatarGreen Girl @ A little bit of everything says

    November 28, 2010 at 05:12

    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

    Reply
  3. AvatarCatherine says

    November 28, 2010 at 10:41

    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.

    Reply
  4. Avatarthelonelyradish.com says

    November 29, 2010 at 00:43

    This sounds like a great soup, and I love recipes for two!

    Reply
  5. AvatarIlke says

    November 29, 2010 at 02:12

    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.

    Reply
  6. AvatarJanuary says

    November 29, 2010 at 02:40

    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!

    Reply
  7. AvatarEmma says

    November 29, 2010 at 13:21

    Great recipe – imagine how healthy this is, loving the use of purple carrots.

    Reply
  8. AvatarDimah says

    November 29, 2010 at 19:46

    This looks and sounds very healthy and delicious!

    Reply
  9. AvatarAll That I'm Eating says

    December 4, 2010 at 12:33

    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

    Reply

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Hello I’m Caroline

All That I'm EatingWelcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

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