Free Healthy Recipe - A Duo of Purple & Orange Carrot Soup

Dairy free, Gluten free, Low carbohydrate, Low fat, Low sugar, Wheat Free

Serve this duo of colourful carrot soups side by side to make an impact. Recipe created by executive chef Andrew Mirosch of Sirromet Winery, Brisbane.
Recipe courtesy of Perfection Fresh

Ingredients

2 bunches purple Dutch carrots, peeled and sliced

2 bunches orange Dutch carrots, peeled and sliced

500 ml orange juice

1 litre water

2 pinches cardamom

2 tsp sea salt

½ tsp peppercorns

For the orange caramel sauce:

100 ml orange juice

50 grams sugar

Method

In a saucepan bring 500ml water and 250ml orange juice to the boil. Add one pinch cardamom, one tsp salt, 1/4 white pepper and purple carrots. Cook until carrots are tender.

Transfer to a blender and purée until smooth. Add a little water if too thick. Keep warm. Repeat first three steps with orange carrots.
For orange caramel syrup, bring orange juice and sugar to the boil and reduce by half. Serve soups side by side, drizzled with syrup.

Makes 6 servings

Prep Time:	15 mins
Cooking Time:	30 mins
Ready in:	45 mins
Suitable for:
Dinner, Lunch, Soup

See also:

Crispy Dipping Bread

Spelt soda bread

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Nutritional Information - Per Serve
Kj	490 kj
Calories	117 kcal
Total Carbohydrate	25 g
Total Protein	2 g
Fibre	5 g

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