PURPLE CARROTS WINTER SOUP

The purple carrot soup is a creamy starter course that will amaze you with its delicate flavor and its deep purple color, given by this particular type of carrot. It is said that the carrot was originally purple, later turned orange by the Dutch in honor of the ruling Orange dynasty. The purple carrot, now available in the most well-stocked supermarkets, tastes very similar to the orange carrot and is very rich in vitamins and antioxidants. The purple carrot soup, enriched with potatoes and leeks and flavored with rosemary, is a very delicate cream, ideal to be enjoyed during winter time To make it even more special, serve it with a spoonful of sour cream!

To prepare the purple carrot soup, start by peeling the potatoes and cutting them into rather small cubes, also peel the purple carrots, remove the ends and cut them into rounds. Wash the celery stalk, remove the strings and chop finely. Put the extra virgin olive oil in a pan, add the chopped celery

and the leek that you have washed and finely cut, let it dry all over low heat. Then add the potatoes and carrots

and the two sprigs of rosemary and let them jump a few minutes to flavor them. Then add the broth and continue cooking. When the vegetables are cooked (it will take about 40 minutes), remove the two sprigs of rosemary and blend them finely in a mixer to obtain a creamy consistency, if the cream is too thick add a ladle of hot water.