Type what you have

Ingredients

• ✓ purple carrot
• olive oil
• celery
• shallot
• ginger
• garlic
• potato
• vegetable broth
• sour cream
• pistachio nut

Instructions

1. 1 Heat oil in a large pot over medium heat. Add celery, shallot, ginger, and garlic. Cook until fragrant, about 5 minutes. Add carrots, potatoes, and 3 cups broth. Bring to a boil, reduce heat, and simmer until vegetables are soft, about 15 minutes.
2. 2 Purée soup with an immersion blender until smooth, adding enough remaining 2 cups broth to reach desired consistency.
3. 3 Garnish with sour cream and pistachios.

By Buckwheat Queen

Ingredients

• ✓ purple carrot
• butter
• brown sugar
• white sugar
• lemon zest
• all-purpose flour
• baking powder
• cinnamon
• nutmeg
• egg
• applesauce
• vegetable oil
• vanilla extract
• food coloring

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
2. 2 Combine grated carrots, brown sugar sugar, white sugar, and lemon zest in a bowl. Toss to coat and allow the natural juices to come out. Set aside.
3. 3 Mix flour, baking powder, cinnamon, and nutmeg together in a separate bowl.
4. 4 Whisk eggs, applesauce, oil, and vanilla extract together in a large bowl. Add flour mixture 1/4 cup at a time, mixing until just combined. Fold in carrot-sugar mixture with all the juice that has accumulated. Add food coloring. Pour batter into the prepared baking dish.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
6. 6 Cool cake on a wire rack for 5 minutes. Run a table knife around the edges of the pan to loosen. Invert cake carefully onto a serving plate or cooling rack. Let cool completely.

By Buckwheat Queen