La Mozzarella In Carrozza

Purple carrot soup

La Mozzarella In Carrozza - Purple carrot soup
Purple carrot soup, a winter recipe that will warm your dinners

Yields: 2   Prep: 10Min ~ Cooking Time: 25Min   Diff: Facile
- 4 Purple Carrots
- 2 Fennels
- 1 big Potato
- 2 slices of Sandwich bread
- Onion
- Salt
- EVO Oil


Soups are the perfect winter confort food, when it’s cold outside and you need something warm and delicious. I really do love soups and I have many recipes of them but this one with purple carrots is my favorite! Purple carrots are good for our health and have a wonderful color too! I add some fennels and a potato for a more creamy soup. Here the recipe!


- Rinse vegetables, remove the extremities from the carrots and peel them. Reduce into small cubes and set aside. Clean the fennels removing the external harder leaves and cut into slices. Peel the potatoe and cut into small pieces. 

- Place vegetables in a large saucepan, add a small piece of onion and stir fry with some oil. When they start to brown, add a pinch of salt and hot stock/water just to cover them. Cook with a lid for about 25min.

- Meanwhile, Cut the bread into small cubes and toast in a pan until brown and crunchy. 

- Mix the soup with a blender and serve with the toasted bread cubes.