A creamy soup made from purple carrots and potatoes, tasty and also very pretty in colour.
Purple carrots are less sugary than the classic orange ones.
In Italy, purple carrots grow happily in the region of Puglia and in particular in the seaside town of Polignano a Mare, Bari.

Serves: 2-3 | Preparation time: 20 mins | Cooking time: approx. 30 mins

  • Purple Carrots, diced: 4
  • Small-sized potatoes, diced: 2
  • Hot Vegetable broth: 500 ml
  • Finely sliced shallot, 1
  • Rosemary, fresh: 1 sprig
  • Extra Virgin Olive Oil (EVOO): 2 tablespoons
  • Salt and black pepper: to taste
  • Taralli pugliesi for garnish


Prepare the vegetable broth, keep it warm.

Heat 2 tablespoons of EVOO and as soon as it is hot, brown the sliced shallot together with the rosemary sprig for a few minutes. Add a drop of water if necessary.
Add the potato and carrot chunks, a pinch of salt and pepper and fry for a couple of minutes, then add the hot vegetable stock covering the vegetables, remove the rosemary, stir and cook with a lid on for about 25-30 minutes or until soft.
If it is too runny, you can thicken it by adding a small amount of grated potato or potato starch, or a teaspoon of corn or rice flour, or even if you wish by adding a little grated cheese.
Remove the pot from the heat, blend the vegetables with a food processor until smooth.

Serve garnished with a drop of oil, crumbled taralli or toasted bread pieces.

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