Confession – we’re almost out of purple carrots at Greens Eggs and Ham so this recipe is not timely. It is, however, super delicious and the thought of waiting to share it was more than I could bear. Seriously, it’s that good. You’ll understand after you make it.
With a slight spicy heat and a beautiful rich purple colour that will impress all your guests. The soup is easy to make (may I suggest outsourcing to your children) and most of the time is spent simmering the soup. You do need to make a spice blend: Ras-el-Hanout, but it takes about 5 minutes (mostly hunting through your spice rack and finding the appropriate spices, well, unless your spice rack is more organized than my random assortment of jars that happen to be more or less in the same general area of the cupboard).
The recipe is adapted from the one on Epicurious.com (which if you don’t have as one of your internet bookmarks you should get on that). Their recipe has a milder flavour and no spicyness.
The recipe takes advantage of some of the amazing products we have at Greens Eggs and Ham and some of the other vendors you can find at the various farmer’s markets we’re at.
Let’s get started!
- 2 tablespoons duck fat
- 1 cup chopped onion (Find it as Prairie Farms at Market on MacLeod)
- 2 2/3 cups diced purple carrots (or orange if that’s what you have lying around)
- 3 cups of duck bone broth
- 1 tablespoon honey (I used Sweet Pure Honey which is at Market on MacLeod)
- 1 teaspoon fresh lemon juice
- 1 teaspoon ras-el-hanout (this is a Moroccan spice blend that you can make using ingredients you can easily find in your spice rack. I used the Epicurious recipe)
- 1 pinch of salt to taste
- 1 1/2 teaspoons cumin seeds
- 1/2 cup goat greek yogurt (Noble Meadows Farms has amazing goat greek yogurt. Available at Market on MacLeod)
- Pea shoots for garnish
- Melt duck fat and fry onions until translucent in a saucepan. About 2-3 minutes
- Add in carrots and 2 ½ cups of the duck bone broth (RESERVE ½ cup of the duck broth to add in later)
- Bring to a boil, cover, reduce heat and simmer for 20 minutes (until carrots are tender)
- While the carrots are boiling heat a small skillet and toast the cumin seeds, it will take 4-5 minutes. Take them off the heat and then grind the spices
- Remove saucepan from heat. Transfer mixture to blender and add the additional ½ cup of duck bone broth and puree. You may need to do this in 2 batches
- Once it’s smooth transfer it back to the saucepan and back on medium heat
- Add in the honey, lemon juice, ras-el-hanout and salt and bring it back to a simmer
- Transfer to bowls, add in a dollop of goat greek yogurt, sprinkle with toasted cumin, and garnish with pea shoots.
Here is a printable version of the PurpleCarrotSoupRecipe
Feel free to share our recipe or post a picture of your version using the hashtag #gehfarms