An original and colourful soup made with purple carrots and potatoes, just to try something diffrent yet so tasty.
Did you know that carrots can be purple, yellow, red and even white? They’re all different cultivars of the same species – but they’re so much fun to bring to the table!
In Italy the Purple Carrots grow happily in Apulia region and in particular in the seaside city of Polignano a Mare, Bari.
Serves: 2 | Preparation time: 15 mins | Cooking time: 30 mins
- Purple Carrots: 5
- Vegetable broth: half a liter
- Potatoes, small-sized: 2
- Shallot, 1
- Rosemary, fresh: 1 sprig
- Extra virgin olive oil (EVOO): 2 tbsp
- Salt and black pepper: to taste
- Taralli pugliesi for garnish
Dice both carrots and potatoes.
Chop finely the shallot and brown it a pan with 2 tbsp of Evoo for a few mins. Add the Rosemary and let it flavour.
To prepare the vegetable broth, follow this recipe: Easy Every-Day Vegetable Broth
Tips: If the onions are too dry or tend to burn, add a bit of water.
Add diced potatoes and carrots to the pan with rosemary and season to taste. Remove the Rosemary, pour in the broth a little at a time until the vegetables get soft and cooked through. It should take between 25 and 30 minutes. Season with salt and black pepper to taste.
Tips: if the soup should still be too liquid, you can thicken it by adding a small grated potato or a teaspoon of: potato starch or corn flour or a simple sifted white flour.
Remove the pan from the stove, blend veggies with a food processor until you get a smooth purée.
Mix well, then serve garnish by some taralli pugliesi or crostini.