- Colored Carrots include Red Carrots, Yellow Carrots, White Carrots, Belgium White Carrots, Purple Carrots, Maroon Carrots
- Origin and cultivation: original carrot was probably purple and was cultivated over 5,000 years ago
- Availability: summer at farmers markets and some supermarkets
- Appearance: white carrots lack pigment; purple (also called maroon) carrots get their color from anthocyanin pigments; yellow carrots get their color from xanthophylls, a carotenoid; red carrots get their color from lycopene, a carotenoid, along with the same pigments in orange carrots which are beta-carotene and alpha carotene
- Flavor: like carrots, the colors contribute little flavor
- Trivia: Romans used white and purple carrots. By the 14th century in Europe, a variety of colored carrots were being grown including purple, red, yellow, and white, but not orange. Orange carrots didn't exist until the 16th century, where patriotic Dutch people bred them in honor of the royal House of Orange. Since the 1990s, because of the hype surrounding antioxidant properties of anthocyanins in purple carrots, they are being grown on a more industrial scale
2 bunches of white carrots (about 12 medium sized carrots)
1 clove of garlic, minced
2 teaspoons minced fresh ginger
4 cups of chicken or vegetable stock
1 slice of Prosciutto di Parma, juilliened
1 tablespoon of olive oil
2 tablespoons of fresh chervil
Peel the carrots and chop them into 1 inch pieces. Put the stock in a pot and bring to a boil. Add the carrots, garlic, ginger and a little salt and simmer for about 20 minutes until tender.
Use a hand blender, or regular blender and purée the soup until smooth. Taste and add more salt if necessary.
In a small pan, heat the olive oil on medium-high until nice and hot. Add julienned prosciutto slices and fry for a minute until they are crispy.
Put the soup in small bowls and garnish with the prosciutto and chervil.