The purple carrot soup is a concentrate of creaminess and taste: light, spicy and nutritious, as well as full of vitamin C and antioxidants!
To the most intrepid in the world food recipes with purple carrots won’t come entirely new. If you have never heard of them, however, we advise you to remedy immediately with this first course with color and dal intense flavour: purple carrot soup. Recipes like the one we offer are impactful and sure to be successful! This vegetable is very rich in vitamins and antioxidants and is perfect to be enjoyed all year round (hot or cold): in winter it is perfect, piping hot to warm up body and mind, while in summer it is ideal lukewarm to make full of carotenoids and flavonoidssubstances that help fight skin aging and make it softer and more elastic and counteract free radicals!
Preparation of purple carrot soup
Start washing and carefully peeling the potatoes. You will have to then cut them into cubes rather small (so they cook faster).
Repeat the same procedure also with the purple carrots, which you will need cut into rounds.
In a saucepan, heat some olive oil: when it has reached the right temperature, add the potatoes and carrots, followed by the sprig of rosemary (which should be removed after a few minutes).
At this point, add the vegetable stock and continue cooking.
After about 40 minuteswill be cooked: with the help of a immersion blender, blend them finely, until you get a creamy consistency. The cream may turn out to be too much denseBut don’t worry, you can always add a ladleful of hot water or broth to dilute it.
As a final touch, add lo grated ginger and the curry powder, which you will have toasted carefully and season with salt and pepper.
Your purple carrot cream is ready to be enjoyed. If you are not on a diet, to flavor it you can also add a spoonful of sour cream or crunchy croutons. Enjoy it hot or even cold: it will surprise you!
We recommend keeping the purple carrot cream in the fridge, for maximum 3-4 daysin a special container with lid.
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