in Soup Recipes

Purple carrot soup with cream

updated

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Ingredients for 2 servings:

  • 2 heirloom carrots, purple
  • 1 garlic clove(s)
  • 1 small potato(s)
  • 400 ml salt water or broth
  • 50 ml cream
  • salt and pepper
  • chili powder
  • possibly mustard
  • 1 tbsp pine nuts, roasted

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Dice the carrots. Peel and dice the potatoes. Crush the garlic. Cook the vegetables in the broth or salted water until tender. Add the cream, puree, and season to taste. Serve in bowls and sprinkle with the pine nuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Purple carrot soup with cream