Purple carrot soup2015-06-07
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Got some purple carrots from a friend who bought them from Selayang market. Frankly, this is my first time seeing purple carrot and am amazed with its color!
As quoted by Rodele’s Organic Life:
Purple carrots aren’t simply a novelty. Their unique color reflects their healthy phytochemical constituents. Not only does the Purple Haze variety have the vitamin A and beta-carotene of ordinary carrots—evident by its orange center—it’s also rich in anthocyanins, the antioxidant compounds that give blueberries their distinctive color and superfood health benefits. Studies have found that these blue and purple pigments can improve memory, enhance vision, protect against heart attacks, act as anti-inflammatories, and even help control weight.
When I see carrot, I think about ABC soup. So I turned it to purple carrot soup. Instead of using pork ribs, I used fish head instead to make the soup. The result? Superb! The sweetness from the carrot, sweet corns and fish is complementing each other!
- 1 fish head or you can use 200 to 250 grams pork ribs
- 1.5 to 1.75 litres water
- 1 large onion
- 1 purple carrot
- 1 large tomato
- 1 sweet corn
- Chicken stock
- Salt and white pepper
- In a clean pot, add in the 1.5 litres of water. Set over high heat and bring to a boil.
- While the water is coming to a boil, prepare the vegetables: peel and dice the onion into ½-inch dices. Peel and dice the carrots, sweet corns and tomato into 4 to 6 pieces each.
- Once the water has boiled, add in all the vegetables and chicken stock. Let the water come to a boil again and turn down the heat. Cover and simmer for 10 minutes. Lastly place the fish head into the soup and season the soup with salt and white pepper to taste and serve.