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The humble carrot is a familiar sight in every supermarket, and perhaps that’s why it doesn’t usually command much attention or excitement. But those colorful roots certainly have some exotic origins. Its wild cousin, Daucus Carota, a plant native to Afghanistan, with skinny purple or white roots, was also known to the ancient Egyptians, Romans and Greeks, who used them mostly for their seeds and foliage. It was not until the 13th Century that the garden carrot as we know it today, with its deep orange hue and its plump root, made its entry into the Western world and started being cultivated for food.
Today, the carrot is one of the most common vegetables grown, with many cultivars coming in different colors and shapes. Young carrots are definitely the sweetest and the most tender of the lot, and spring is the best season to enjoy them.
This recipe is a luscious and velvety soup made with young, tender carrots. I serve it with a zesty fennel-green pesto, which adds a mild anise flavor to the soup. All in all, this humble vegetable with exotic roots makes for one elegant soup!
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