A trio of carrot soups

What to do with a stack of beautiful, leftover multi-coloured carrots?

I couldn't stand the thought of mixing them up, creating a brown, unintelligible mush, ruining their vibrant colours. Having just been to Pauly Saal, the Michelin starred restaurant in Mitte, where they served pumpkin with pumpkin and pumpkin, the way high end restaurants tend to do, I decided to go for a trio of carrot soups. 

I stuck to the classical combo's so the most obvious choice was an orange carrot and coriander soup, made with toasted coriander seeds as well as fresh leaves.

The second one was a yellow carrot and ginger soup made with coconut milk and fresh red chillies.

The final soup, a purple carrot and orange soup. It's hard to believe there are no beets in there, it's so purple.

Served in tiny Moroccan tea glasses, it turned out to be a lovely starter. With those three same same but different flavours going on, it was impossible not to focus on the subtleties in taste. It felt almost like a wine tasting, trying them and deciding on favourites (mine: the orange).

 Carrot soup with a hint of carrot soup and a dash of carrot soup, anyone?