Where I come from, fruits and vegetables can sometimes evoke a sense of wonder, especially when they come in hues not commonly available.
As silly as this may sound, I was intrigued by a purple carrot. It’s my very first encounter with this unusual find. I have seen a yellow carrot before and of course, the orange ones that we are all used to. There’s something about purple carrot that’s just so eye-catching!
A weekly routine of grocery shopping that led to this rare discovery. I bought some purple carrots home and turned them into a delicious soup.
The simplest prep ever!
Cut purple carrots into even chunks (I left the peel on).
Roughly chop garlic and onion. Grate a little ginger.
So easy, it’s a one pot wonder.
Heat oil and melt butter (I used unsalted) in a pot. Add onion, garlic and ginger. Cook until fragrant but not browned.
Add carrots and season with salt and pepper. Stir well until evenly coated.
Add water and let it boil for about 20 minutes (the carrot chunks still hold their shape even after cooking for this long).
Turn off the heat. Puree with an immersion blender to your preferred texture (if using regular/stand blender, allow to cool slightly before blending).
Adjust the thickness with milk. Add salt and pepper to taste, if necessary. Stir until well combined.
When making soup, I usually do without any form of broth/stock (be it chicken or vegetable, regular or low-sodium) as I find this will mask the true taste of the soup. I do not use cooking cream either as milk alone is sufficient and once pureed, the soup naturally thickens.
_rt.jpeg)
.JPG)
_rt.jpeg)
_rt.jpeg)
