A short while ago I came across this mouthwatering recipe of vegetable crisps with sweet potato, parsnip and beetroot, so when I spotted a basket of beautiful multicoloured beets in our local supermarket, I decided to buy those, along with purple and yellow carrots, and have a go at the recipe.
Of course two weeks went by and still I had not ventured into the realm of homemade, oven baked crisps, partly held back by the fear of them not turning out as beautifully crisp and crunchy as the promise held by the video tutorial. Partly because I rather felt like winding down in the evening, rather then putting my apron back on. So there they were, these yellow, purple and pink beauties, unrightfully ignored. So I decided to make a soup with them instead, since my husband is quite fond of beets and soup (I abandoned the idea of a second go at purple carrot-potato mash; I made it once, and the children did not find the purple-pink colour very appealing as it was not what they are used to having on their plate).
Apart from beets and carrots, I added a red onion, a red bell pepper, and some red wine. No seasonings and frills, as this sweet soup is actually good to go as it is.
If you’re into Valentine-themed food, then this pinkish-purple soup might be something for you. You can even add creamy dots that easily transform into a heart-shaped garland with the swift touch of a toothpick.
purple carrot and beet soup
- 1 red onion
- 4 beets (I used 2 pinkish white, 1 white and 1 yellow beet, but you can just use regular beets too)
- 5 purple carrots
- 1 red bell pepper
- 1/4 cup or 60 ml red wine
- 10 cups or 2,5 l vegetable stock
- Salt and black pepper to taste
- Optional: a dash of sweet paprika and/or caraway
- Chives, parsley, vegan cream for garnish
Sauté the onion, then pour in the wine and add the rest of the veggies and the stock. Let simmer until all vegetables have softened, then blend until smooth. Add more water if you want to thin out the soup.