Ingredients
| Ingredient | Quantity |
|---|---|
| Purple Carrots | 500g |
| Potatoes | 2 |
| Leek | 1 |
| Celery | 1 stalk |
| Extra Virgin Olive Oil | 3 tbsp |
| Rosemary | 2 sprigs |
| Vegetable Broth | 800 ml |
| Fine Salt | to taste |
| Black Pepper | to taste |
| Sour Cream | 4 tbsp |
Instructions
To prepare this delightful purple carrot velouté, begin by peeling the potatoes and cutting them into small cubes. Next, peel the purple carrots, trim off the ends, and slice them into rounds. Wash the celery stalk, remove any tough fibers, and finely chop it.
In a large saucepan, heat the extra virgin olive oil over medium heat. Add the finely chopped celery and leek, which should be cleaned and thinly sliced. Allow the vegetables to soften and sweat gently in the oil, stirring occasionally.
Once the leek and celery have softened, add the diced potatoes, sliced purple carrots, and two sprigs of rosemary to the pan. Stir to combine. Season with a pinch of salt and let everything cook for a few minutes.
Pour in the vegetable broth and bring the mixture to a boil. Lower the heat and let the soup simmer for 20-25 minutes, or until the vegetables are tender and easily pierced with a fork.
Once the soup is ready, remove the rosemary sprigs and blend the mixture with an immersion blender or in a countertop blender until smooth and velvety. If the soup is too thick, add a bit more vegetable broth to achieve your desired consistency. Taste and adjust the seasoning with salt and black pepper as needed.
Serve the purple carrot velouté hot or at room temperature, topped with a spoonful of sour cream or low-fat yogurt for an extra touch of creaminess. This velvety soup is perfect for a light, comforting meal, offering a vibrant and rich flavor profile that’s sure to delight!
Enjoy this colorful, comforting soup on any chilly evening or as a refreshing starter for a special meal. The sweetness of the purple carrots combined with the smooth texture of the soup makes for a delightful and nourishing dish.
