It can be a little tricky cooking with purple carrots. They’re delicious, but try incorporating them in a dish and the whole thing becomes an unpleasant, dull purple hue. But if you make them the star of the show, like in this creamy purple soup, you get a dazzling meal that looks like it comes straight from a unicorn wonderland.

Recipe from: Piper Nigrum at Food52

INGREDIENTS

  • 1 kg ( 2.2 lbs) Purple Carrots
  • 2  Red onions
  • 2 tablespoons Olive oil
  • 1 teaspoon Caraway seeds
  • 1 teaspoon Ground coriander
  • 250 milliliters (1 cup) Beef stock (or vegetable stock or water)
  • 200 milliliters (6.8 oz) Double cream
  • 20 milliliters (4 tsp) Brandy
  • Salt & Pepper
  • Fresh coriander leaves (or Parsley)

For full recipe click here.

*The featured image is a stock photo meant to represent this dish. By Dmitry Dzema