Bea’s Recipes presents a recipe with a delicate flavor, the Purple Carrot Cream Soup with Greek Yogurt. I discovered this recipe almost by chance, a girl on Facebook had posted a picture of her dinner and I, having no idea at the sight of the purple color and thinking it was a turnip soup, immediately asked and her reply was “purple carrot cream soup.” Oh guys, what can I say, I would never have thought of purple carrots. So I immediately noted down the recipe promising myself to try it as soon as possible. Yesterday I found them at the greengrocer’s and so I said to myself, let’s try and see if I like it as much as the other soups. I could live on soups alone in winter ^_^
- Difficulty: Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 370.46 (Kcal)
- Carbohydrates 39.04 (g) of which sugars 14.47 (g)
- Proteins 8.66 (g)
- Fat 21.91 (g) of which saturated 4.45 (g)of which unsaturated 0.31 (g)
- Fibers 7.92 (g)
- Sodium 683.43 (mg)
Indicative values for a portion of 225 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Purple Carrot Cream Soup
- 10.5 oz Purple Carrots
- 2 White Potatoes
- 1 Fresh Spring Onion
- 1 as needed Vegetable Broth
- 1 pinch Salt
- 1 pinch Black Pepper
- 1 as needed Extra Virgin Olive Oil
- 1 jar Greek Yogurt
- 1 as needed Parsley
Tools
- Peeler
- Pot
- Blender / Mixer
- 1 Cutting Board
- 1 Knife
Preparation of the Purple Carrot and Yogurt Cream Soup
Let’s start by peeling the potatoes and cutting them into medium-small cubes. Peel the purple carrots as well and slice them. Take a pot and pour a little extra virgin olive oil into it, turn on the stove and add the roughly chopped spring onion. Once the spring onion has wilted, we can add the purple carrots and potatoes. Let them sauté for a few minutes so they absorb the flavors. At this point, pour the vegetable broth until it covers the ingredients, add salt and pepper, and let it cook on medium-low heat with the lid on for about 30 – 35 minutes. When the vegetables are well cooked, we proceed to make our cream with the help of a mixer, if necessary, add a ladle of broth to achieve a thick and creamy consistency. If needed, add a little more salt and pepper. Choose the bowls and pour the purple carrot cream soup, using a teaspoon to create color patterns with the Greek yogurt. Take a sprig of parsley and place it on the edge of the bowl, serving the soup hot to our guests.
Enjoy your meal!
Notes
If you like carrots, try my recipe for the classic carrot cream soup ^_^
