New Urban Farmer
Sweet Scented Bloom
I know, I know there is nothing special about carrot soup, but it is one of my favourite soups, especially when made with an herb such as coriander or parsley. But for this one, I decided to keep it really plain which I know is not a winning dish, but for me this time it is about the flavours of my home-grown carrots. In separate baking trays, I roasted 75% of orange carrots to 25% of purple carrots in olive oil with a little seasoning. When soft, I allowed it to cool down, blended them separately with vegetable stock before re-heating in separate bowls.
I would not recommend making carrot soup just with purple haze carrots. I personally found the flavour too overpowering. It will also leave the carrot soup looking very muddy, not appealing to the eyes or the taste buds. I think it just works combined like this together. A little is better. To make this soup a little special I decided to accompany it with some carrot scones – yes, I am still tinged with my creative streak from the lavender scones and squash scones. These are not dense over sized scones, they are light and compliment the soup well.
Carrot scones