Creamy Purple Carrot Soup Recipe

Name: Creamy Purple Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg Black Carrots; 2 Red onions; 2 tablespoons Olive oil; 1 teaspoon Caraway seeds; 1 teaspoon Ground coriander; 250 milliliters Beef stock(or water); 200 milliliters Double cream; 20 milliliters Brandy; Salt & Pepper; Fresh coriander leaves( or Parsley)

Servings: persons

1 kg Black Carrots
2 Red onions
2 tablespoons Olive oil
1 teaspoon Caraway seeds
1 teaspoon Ground coriander
250 milliliters Beef stock(or water)
200 milliliters Double cream
20 milliliters Brandy
Salt & Pepper
Fresh coriander leaves( or Parsley)

1
Wash and peel the black carrots. Cut in equal pieces. Cover with water and cook until they are soft.
2
Add olive oil in a pan and sweat the diced red onions. When soft deglaze with brandy (or red wine 40 ml). Add lightly toasted caraway seeds and ground coriander.
3
Blend the cooked purple carrots by adding hot beef stock. If necessary sieve through a fine sieve.
4
Pour the mixture in a pot, adjust seasoning. Add the cream and simmer for 5 minutes. Serve with a spoon of whipped cream and fresh coriander leaves.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 kg Black Carrots, 2 Red onions, 2 tablespoons Olive oil, 1 teaspoon Caraway seeds, and more.

Yes, Creamy Purple Carrot Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Purple Carrot Soup

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