A creamy soup made from purple carrots and potatoes, so pretty in colour.
Purple carrot is 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
  • Olive Oil : 2 tablespoons
  • Salt and black pepper: to taste
  • Taralli pugliesi for garnish


Heat 2 tablespoons of olive oil, brown the sliced shallot together with the rosemary sprig for a few minutes. If necessary, add a drop of water.
Add the diced potato and purple carrot, a pinch of salt and pepper, brown for a couple of minutes, then add the hot vegetable stock to cover the vegetables, remove the rosemary, stir and cook with the lid on for about 25-30 minutes or until soft.
If it is too liquidy, add a small amount of potato starch or a teaspoon of corn or rice flour.
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 pieces of toasted bread.



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