Mains/ Quick meals

Purple carrot soup

Purple carrots

The carrot season is here!!! To celebrate this wonderful veg I’ve decided to show an easy peasy healthy carrot soup that will protect your heart and will fight against cancer.

But these are no ordinary carrots…these are purple carrots! Carrots (both orange and purple) are rich in beta-carotenes…no wonder their names…from which the body makes vitamin A and also is known to decrease the incidence of some cancers. In addition to the benefits of a normal carrot these contain extra antioxidant pigments (hence the colour of their flesh) that will help fight arthritis and heart disease.

Purple carrots flesh

Now…back to the recipe…This carrot soup is a great addition to your non-meaty dinners. It’s easily digested by the body and a great way to ensure the body absorbs all that goodness. The secret is in the cooking method (see below).

So what you need is:

  • a bunch of organic purple carrots (around 10 carrots) – I must admit you cannot find them that easily…but some supermarkets and online supermarkets do hold them.
  • a bunch of organic coriander
  • 1 large organic onion
  • a steamer or colander if you do not have a steamer
  • good pinch pink Himalayan salt
  • 1/4 cup of almond milk
  • optional some yogurt to stir in when you serve

Cut the greens away…but do not throw them away….they will help create an amazing stock. Cut the carrots into quarters…fairly equally so they all cook at the same time. Cut and quarter the onion. Put all of these in a steamer or a colander above a pan with boiling water and cover with a lid…make sure the colander is not submerge into water…you want the carrots to steam gently not to boil. This is how you will ensure most of the vitamins stay in the carrots. Steam for about 8-10 min until the carrots are easily pierced by a fork.

Use a hand blender to blend the steamed carrots (now you can remove the greens), the onion, some of the water you have steamed the carrots in (there is no perfect right or wrong…it depends on how thick you want the soup to be…I like mine a bit on the thinner side so I used 2 cups of stock), the bunch of coriander, almond milk until you get a smooth creamy looking soup. When you blend add water gradually until you are happy with the consistency. ┬áSeason with salt. Pour into bowls and stir in some yogurt for an added note of freshness. If you are on a diary free diet you can use the coconut milk.

Now…the only thing left to do is to tuck in! ­čÖé I love the colour of this one…

Purple carrot soup

You Might Also Like

No Comments

  • Reply
    Healthy Soup
    July 21, 2016 at 9:46 am

    Wao! It looks amazing and also appetite, love the colour of the soup. Thanks for sharing the recipe. Can’t wait to make it.

    • Reply
      July 21, 2016 at 11:13 am

      Great! let me know how it goes. You can easily make it with normal carrots (they are also in season now) and for a twist add some peppers you roasted in the oven (take the skin of first:) )

    Leave a Reply