3-carrot soup

Ingredients for 4 servings:

• 2 carrots, orange
• 2 carrots, yellow (Küttiger Rüebli)
• 2 carrots, dark purple (heirloom carrot)
• 2 apples
• 1 liter of water
• 1 tbsp vegetable broth, instant
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes

A delicious purple soup made with three carrot varieties. The heirloom carrot gives the soup its distinctive color.

Dissolve the vegetable stock in water and bring to a boil. Meanwhile, prepare the carrots and chop them into small pieces. Peel and core the apples, and also cut them into pieces. Add everything to the stock and simmer for about 2 hours. Let the finished soup cool and purée. Since the vegetable stock already contains salt, no additional salt is needed; however, if desired, you can season with salt and pepper. The soup goes well with spelt bread and Sbrinz cheese, which can be broken into pieces and placed in soup bowls when serving.