Barney Carrot and Potato Soup
Purple soup caught your eye? Yep, it’s all natural, made with purple carrots! And for some rich creaminess, that’s where the potato comes into play. This soup is thicker and heartier than your favorite Pixar mum!
Tools you will need:
- Large cutting board
- Chef knife
- Colander
- 12 qt pot (Med-Large)
- Wooden or rubber spoon
- Large blender or emersion blender
- Strainer
- Ladle
Picking your Ingredients
Where to find Purple Carrots?
The purple carrots I use were given to me from the local farmers I help out, so connecting with your local farmers is a great source for purple carrots. Otherwise, maybe go to Whole Foods? Or a farmer’s market. I’m in California, so purple carrots are definitely a local ingredient here around fall and winter time. If you don’t have access to purple carrots, regular carrots is a good replacement, although your soup will be bright orange instead of purple.
What’s the Best Potato?
This recipe uses little fingerling potatoes, but Yukon potatoes will do the trick.
Wash your Leeks!
Cut the leek lengthwise and into rough chunks, so when rinsing the dirt can be scrubbed off, digging and peeling layer by layer. It’s all going to get crushed up anyways.
Should I Peel my Vegetables?
No, just scrub them really well to remove the dirt. The peel has a lot of nutrients and health benefits, so it will be a waste to peel them unless you intend to save the scraps for a stock.
Roasting in the Oven VS Pan Frying
Gawd, if I had an oven I would definitely choose roasting any day. Otherwise, this recipe is made by pan frying. Sigh. Oven roasting is so much better, because less hassle and the vegetables will get a beautiful caramelization. But, an oven is a privilege that not everyone is fortunate enough to have, so pan frying and boiling is the closest to roasting.
Additional notes
When making soup, it’s important to strain through, because it creates a really nice texture. If the texture is too thick, thin it out with water or stock, but be careful not to make it too thin to the point it’s watery and flavor is diluted.
Parsley and labne are the garnishes for this recipe, but of course you can replace it with your own toppings, like greek yogurt, cilantro, crutons, or toasted pumpkin seeds!
Barney Carrot and Potato Soup
Equipment
- 1 Large cutting board
- 1 Chef Knife
- 1 Colander
- 1 12 qt pot Medium-Large
- 1 Wooden or rubber spoon
- 1 Blender or emersion blender
- 1 Strainer
- 1 Ladle
Ingredients
- 1 lb Purple carrots Tops removed
- 1/2 lb Potatoes
- 1 large stalk Leek rough chop and cut lengthwise
- 1/2 med Red onion rough dice
- 2-3 cloves Garlic smashed
- 1 tbsp Ginger minced
- 2 Bay leaves dried
- 3 tbsp Olive oil extra virgin
- Filtered water or stock enough for desired consistency
- 1/2 cup Heavy cream
- to taste salt, pepper, and dried herbs
- sprinkle Chopped parsley for garnish
- dollop Labne for garnish
Instructions
- Prep all ingredients as listed.
- Heat a 12 qt pot on medium flame with olive oil. Cook carrots, potatoes, leeks, onions, and bay leaves with a sprinkle of salt until soft and caramelized. Add ginger and garlic. Cook off aromatics before filling the pot with water or stock, just filled above the vegetables. Simmer for 20-30 minutes or until carrots and potatoes are fork tender.
- Turn off flame and remove the bay leaves. Blend vegetables and liquid until smooth. Pour soup back into the pot through a sifter, using a ladle to push it down.
- Put pot back on heat with a low flame, adjusting seasoning, thickness with liquid, and incorporating heavy cream.
- Ladle into a serving bowl and garnish with labne and parsley.
This is a beautiful recipe! I love it.