This is a soup full of character, dense, fulfilling, nutrient and obviously healthy. Purple carrot, potato, coriander, onion and garam masala, are the main ingredients. However it is the minty twist that – together with the coriander – makes this soup uniquely fresh. This soup will delight you because of its delicate flavor and its particular color.
It is said that the carrot was originally purple, then was made orange by the Dutch in honor of the reigning dynasty. Whatever he story is, the purple carrot tastes pretty much like the orange carrot and it is rich in vitamins and antioxidants.
None of these ingredients should be skipped; the mint tastefully matches the carrot flavour, the masala gently spices the potato up. I’m proud of this vegetarian recipe mostly because I didn’t need to add any cheese, sour cream o yogurt to make it tastier.
Nothing against diary products, of course. But this is not another cheesy soup. Needless to say, it is low in calories so you can guiltlessly dip – like I did – some slices of crunchy freshly baked granary bread.
Spiced carrot, potato, mint and coriander soup
- 500 g purple carrots
- 450 g potatoes
- A of bunch of mint leaves and coriander
- 2 tbsp olive oil
- 1 tbsp garam masala
- 1 onion
- In a saucepan cook the chopped onion with the chillies until softened, add the garam masala and stir for 2 minutes.
- Cut both the carrots and potatoes in big pieces, cover them with water in a bigger pan and bring them to the boil for about 25 minutes (till they are tender so you can easily cut them in smaller pieces).
- Add the onion with garam masala to the boiling vegetables, stir and cook for few minutes more.
- Turn the fire off and allow to cool down. Pour everything in a blender (fresh mint leaves and coriander included) and whizz the ingredients until you get a smooth soup.
- Serve the soup when still hot and scatter some mint leaves on top to garnish. If you wish, keep some pieces of vegetables apart to add them on top in the end.