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The combination of carrot and saffron echo and complement one another in color, aroma, and taste for a very intriguing effect. The result is an elegant puree that serves well as a first course or a simple accompaniment to a protein-rich salad for lunch.

Yields – 6-8 Servings

Prep Time – 30 Minutes

Cook Time – 1 Hour 15 Minutes

Ingredients

• 1 pound carrots
• 1 small celery root
• 1 small yam
• 1 cups chopped yellow onion
• 8 cups vegetable stock or water
• 1 teaspoon saffron threads, crushed
• 4 sprigs parsley
• 1 teaspoon salt
• ¼ teaspoon black pepper
• Pinch of cayenne

Instructions

Step 1

Trim and discard ends from the carrots, then scrub or peel the carrots and cut them into 1-inch pieces. Peel and cube the celery root and yam.

Step 2

Place all of the chopped vegetables along with the stock or water in a 4-quart saucepan. Cover and bring to a boil. Add the saffron, parsley, salt, pepper, and cayenne. Reduce to a simmer and continue to cook, stirring occasionally, until the carrots are very tender, about 45 minutes. Remove from the heat and cool.

Step 3

Puree the soup In a food processor or blender.

Step 4

Return the soup to the saucepan and bring to a boil to reduce and thicken if necessary. Taste and adjust the seasonings. Serve piping hot.

Step 5

The soup may be prepared up to 5 days in advance if refrigerated in an airtight container. It also freezes well for up to 2 months.