Creamy Purple Carrot Soup

• 1 kg Black Carrots
• 2 Red onions
• 2 tablespoons Olive oil
• 1 teaspoon Caraway seeds
• 1 teaspoon Ground coriander
• 250 milliliters Beef stock(or water)
• 200 milliliters Double cream
• 20 milliliters Brandy
• Salt & Pepper
• Fresh coriander leaves( or Parsley)

1. Wash and peel the black carrots. Cut in equal pieces. Cover with water and cook until they are soft.
2. Add olive oil in a pan and sweat the diced red onions. When soft deglaze with brandy (or red wine 40 ml). Add lightly toasted caraway seeds and ground coriander.
3. Blend the cooked purple carrots by adding hot beef stock. If necessary sieve through a fine sieve.
4. Pour the mixture in a pot, adjust seasoning. Add the cream and simmer for 5 minutes. Serve with a spoon of whipped cream and fresh coriander leaves.

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Taken from food52.com/recipes/67605-creamy-purple-carrot-soup (may not work)