Carrot soup? Why not?! And this one is made with our beautiful purple variations – although our normal orange carrots will taste just as delicious – but I wonder if the soup will be purple too?
From the garden: purple carrots, leeks, celery, potatoes, chives, coriander
Recipe source: Melissa
Serves: 6 or 24 tastes
Equipment:
What to do: |
Ingredients:
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- Fill the kettle and set it to boil.
- Scrub the carrots under running water but don’t peel. Grate & reserve into a medium bowl.
- Wash the leeks well, inserting a slit down the middle of each and rinsing out any dirt. Trim and chop finely. Peel and chop the onion. Wash the celery and shake dry, and snip into fine slices.
- Peel the potatoes over the sink and wash thoroughly. Chop into 2cm cubes.
- Melt the butter in the large thick-based saucepan, then add the prepared leeks, onion, celery, potato and carrot and sprinkle in the spices. Stir them around so that they’re coated with the melted butter.
- Next sprinkle in some salt then cover with a lid and let the vegetables sweat over a very gentle heat for about 15 minutes, giving the mixture a good stir about halfway through.
- After that, add the hot water and bouillon, bring everything up to simmering point and simmer, covered, for about 10-15 minutes or until the vegetables are quite tender. Then remove the pan from the heat and when it has cooled a little, liquidise the soup with the stick blender and check to see if seasoned correctly.
- Wash the chives and coriander, carefully shake dry & roll up in a piece of kitchen paper to dry. Snip or chop finely.
- When ready to serve, stir the soup and then swirl in the sour cream. Then ladle in to bowls and garnish each one with the snipped chives and coriander.
Notes: Why don’t we peel the carrots in this recipe? What does to sweat vegetables mean?
The Bondi Cook 