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

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

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

Scale recipe to serves

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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