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Maroon Carrot Soup with Ginger & Nutmeg
As of 2007, the Maroon Carrot has been on the market for about 10 years. This carrot was originally developed by Dr. Leonard Pike from Texas A&M university to match the Texas A&M school colors. He later learned that the abundance of anthocyannins found in Maroon Carrots (and many berries) helped to prevent blood clotting and certain types of cancer. As a result, the Maroon Carrot, with its reddish flesh and golden orange interior is gaining more attention as it has made its way into the food chain in forms like carrot sticks, shredded carrots and even mixed with fruit juices and made into frozen juice bars. The recipe for this soup, highlights the Maroon Carrot’s deliciously sweet flavor and unusual color.
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- 2 lbs. Maroon Carrots, peeled
- 1 large Sweet Onion or Vidalia
- 2 medium Idaho Potatoes, peeled & sliced
- 1/4 tsp. Ground Mace
- 1/2 tsp. Ground Ginger
- 1 tsp. Salt
- 1/2 tsp. Black Pepper
- 4 cups Chicken Broth or Stock (strong)
- 2 cloves Garlic, large, peeled & chopped
- 2 cups Milk
- Optional - Freshly Ground Nutmeg for garnish
- In a large saucepan, add all ingredients excluding milk and nutmeg.
- Bring to a full boil and then reduce heat and cook until carrots are tender, approximately 30-40 minutes.
- Purée in a food processor.
- Return purée to the saucepan over low heat.
- Stir in milk.
- Serve warm and garnish with freshly grated nutmeg (and garlic croutons) if desired.
Nino Salvaggio http://www.ninosalvaggio.com/