Eat in Season Recipe 4: The Purple Carrot

Part of our eat in season series:
By Mary Rose Roberts
I spent time up north this weekend with my dad and his sister, Mary, who lives in Madison. She's one of those people who never shows up empty handed. This time, I lucked out with gifts of homemade cheese, natural-casing beef sausage and purple carrots. I’ve never seen a purple carrot and took a bite of it raw. It tasted slightly more rustic compared to an orange carrot but just as good... and good for you. Purple carrots have 33% of your daily allowance for vitamin C as well as vitamin B6 and vitamin E. I thought the purple version would make a delicious carrot soup. In fact, the soup recipe below can offer your family a nutrition-packed option on a weeknight and only will take you 30 minutes to make. A bonus is that carrots are in season and fit perfectly with our eat in season series. 

Purple Carrot Soup

2 large organic purple or regular carrots, chopped into chunks (Clean the carrots. Don't peel.)

1 organic potato, chopped into chunks with the skin on

1 celery with leaves, chopped

1/2 cup skim milk (or soy milk)

1 onion, chopped roughly

1-2 garlic cloves, chopped

Pinch of saffron

Salt and pepper to taste

Cilantro to garnish

Steam carrots and potatoes for 4 minutes until they are soft enough to be mashed via a food processor. Warm the milk and add the saffron. Put aside.  In a skillet, heat 1/4 tsp. of oil and add the onions, garlic, chopped celery and salt. Cook until soft for about 2 minutes. Transfer the contents of the skillet to a food processor; add the steamed vegetables. Mix until smooth. Pour into skillet to warm, add saffron milk and stir for 2 minutes. Serve immediately with cilantro garnish.