Food4Thought is a commentary on the ethics of eating, food justice and contemporary ideas on food democracy as well as recipes. Did I just say the same thing three different ways?

Tuesday, October 25, 2011

Violet Soup

The purple carrots at the Green City Farmers market were irresistible and vibrant - this carrot/ potato soup turned out violet and yummy.
4 large carrots - 1 purple
3 yellow potatoes
8 cups water
2 vegetable bouillon cubes
1 onion
sea salt

Saute onion in a little olive oil
Boil water and add veggie bouillon cubes
Add chopped carrots and potatoes
cook until soft
puree in Vita mix till smooth in batches
add sea salt and sage

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