Most often this variety of soup is made as a creamy soup with a milk or soy base. Carrots are roasted or cooked slowly and pureed into a creamy texture.
A variety of the carrot that is distinctive in color and nutritional properties. This carrot has a purple or maroon outer coloring with an orange or orange and maroon colored inner flesh.
The juice made from carrots blended into a liquid form. Carrot juice is often promoted for its nutritional benefits, since carrots are rich in beta-carotene and contain anti-oxidants, vitamins A, B, C, D, E, K, minerals iron, calcium, phosphorous, potassium, magnesium and other absorbable nutrients.