*vegan*
Harvest time for the purple carrots in our garden mean that I can make the purple carrot soup I've dreamed of so long... well, since I planted the carrots about 93 days ago. These purple carrots are super-healthy due to the anthocyanins. Purple carrots seem exotic to us, but the common orange variety is actually the weird mutant. Read a bit about the strange and wonderful history of carrot color here.
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| garden-fresh purple carrots |
~5 cloves of garlic (to taste)
1 veggie bullion cube
2 large shallots (or 1 onion), chopped
3 large purple carrots, chopped
~1 cup chopped cauliflower (optional)
~2 inch piece of ginger, diced
1 can of coconut milk
salt & pepper to taste
Minced the garlic on a garlic grater and put aside (so that the healthy allicin molecules can be synthesized)
Put veggie bullion and 1 cup water in medium size pot on stove. Add chopped shallots, carrots, cauliflower, and half of the ginger.
Simmer about 20 minutes, stirring occasionally.
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| not the prettiest photo of the veggies getting soft |
Add the rest of ginger and garlic and simmer 5 more minutes.
Let stand about 10 minutes to cool a bit.
Blend (with blender or hand mixer) until it is as smooth as you'd like.
Return to pot and add coconut milk.
Stir to mix together and add salt and pepper to taste. Reheat on low heat for about 5-10 minutes.
Serve in a bowl that shows off the fun purple color.
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| purple carrot, cauliflower, coconut milk soup |
Delicious!
This wasn't made with local-only ingredients, but it certainly *could* be.
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