I have been using these colorful carrots for several months now, but every time I get a big batch together like this I have to pause and just appreciate their beauty. It gets me every time.
This circle of colorful carrots turned into a soup for tonight’s dinner.
For flavors, I added grated ginger, lemon zest, parsley, and thyme to the base of carrots, onions, garlic, and turkey stock. Finished the bowls with a little sour cream.
And I also spent a few hours making this bread. I’ve had this pumpernickel flour for a while but never attempted anything with it. What better place to start than the recipe on the back of the bag for Pumpernickle-Onion Loaf (from King Arthur Flour).
Despite having to substitute a couple ingredients and not having any caraway seeds to sprinkle on top, I think it turned out well. I think next time I’d like a recipe that produces a darker bread, but this was a nice intro to the flour. It called for 1 cup pumpernickel and 2 1/4 cups AP and 1/4 potato flour. I’d like to see some white whole wheat added next time to make a heartier bread.
Notes on the recipe:
The one online varies slightly from what was on my bag of flour. The bag called for 2 1/4 c AP and 1/4 c potato, but I used 2.5 c AP. I also didn’t have non-diastatic malt powder, but the bag said to use 2TB brown sugar instead. Did not have the optional deli rye flavoring so I ignored that, and in place of the caramel powder coloring I used molasses. I also didn’t have dried minced onion lol but I used powdered. I pretty much only had the two flours, the yeast and the water haha. But it still turned out yummy. I’m sure the specialty powders that the recipe calls for gives it a darker color, but I prefer a more natural approach.
Before I got off track with the recipe stuff, this was originally posted for the photo challenge called Circle
Cynthia M Voss 
so many of them! Do they taste different depending on a colour?
I don’t notice a difference in taste between colors. I get them from the farmers market or from my dad, so they are very fresh and tasty. The ones with the red skin are actually orange inside, the rest are the same color inside as outside.
thanks! hopefully, I’ll try them one day 🙂
I hope you get to try them, they really brighten up the kitchen and the plate 🙂
like autumn leaves 😉
Yes, that’s a good comparison!
I love what you’ve done with them. I love red carrots!
Thanks so much! The different colors just liven things up, don’t they?
They certainly do!
Here’s wishing you a happy and colorful day!
Nice take on the challenge!
Thank you!
Beautiful. I just made a side dish using carrots of a variety of colours and some toasted spices. Makes for excellent presentation!
Thank you, Darcy! I agree (not that you can tell in the soup haha) and I bet your dish was delicious and gorgeous. I roasted some of these carrots recently and they retained their color that way.
So lovely and colorful! the soup sounds delicious but looks so pretty! yumm
Thanks so much, Lynn! I was really happy with how it turned out, and the leftovers made a great lunch today!
I am sure:)
Wow those carrots are lovely! did you buy them or do you grow them yourself?
Thank you! I wish I could grow these, but I live in an apt and never have much luck with carrots on my balcony garden. I do grow other things like tomatoes and herbs, some peppers. I bought these carrots at the market from a local farmer who I’m friendly with. She grows the best veggies.
I love the photo.
Thank you, Gwyn!