Food recipes

Cream of purple carrot soup


Deliciously scented and very original, this velvety purple carrot soup with Espelette pepper is a treat.

Ingredients for 4 persons :

  • 400 g of purple carrots
  • 1 red onion
  • 1 organic orange
  • 30 g semi-salted butter
  • 80 cl of vegetable broth
  • 20 cl of cream
  • 1 pinch of Espelette pepper
  • Salt

- Wash and peel the carrots, cut them into pieces.

- Peel and chop the red onion.

- Wash the orange and remove the zest, then squeeze it and collect its juice.

Reserve.

- In a casserole dish, melt the butter, sweat the onion and add the carrots. Add the vegetable broth. Salt and pepper. Cook for 40 minutes over medium heat, covered.

- Halfway through cooking, add the orange juice and zest.

- A few minutes before the end of cooking, add the liquid cream and a good pinch of Espelette pepper. Mix everything.

- Adjust the seasoning if necessary and serve immediately.


Recipe : A. Beauvais -Photo : F. Hamel

Video: Purple Carrot Reviews (October 2020).