But for this one, I decided to keep it really plain which I know is not a winning dish, but for me this time it is about the flavours of my home-grown carrots. In separate baking trays, I roasted 75% of orange carrots to 25% of purple carrots in olive oil with a little seasoning. When soft, I allowed it to cool down, blended them separately with vegetable stock before re-heating in separate bowls.
I would not recommend making carrot soup just with purple haze carrots. I personally found the flavour too overpowering. It will also leave the carrot soup looking very muddy, not appealing to the eyes or the taste buds. I think it just works combined like this together. A little is better.
To make this soup a little special I decided to accompany it with some carrot scones – yes, I am still tinged with my creative streak from the lavender scones and squash scones. These are not dense over sized scones, they are light and compliment the soup well.
Makes about 8 - 10 scones
1 medium carrot, grated
250g plain flour
1 teaspoon baking powder
50g cold butter, chopped
50g cheddar cheese, grated
Sift together flour and baking powder into a bowl. Add the butter and using your fingertips, rub together until crumbly. Add cheese and milk to the flour and combine well. Turn out the dough onto a lightly floured surface and gently roll out about 2cm thick. Cut into required shapes. Optional: in the last 5 minutes, sprinkle with extra cheese if you wish before returning to the oven to brown and crisp.