I started volunteering at this farm share program a couple years ago, where I help pass out boxes of veggies in exchange for some veggies for myself, which is great for a broke grad student but it led to me creating truly the most visually ABHORRENT meal I have ever made in my life.
I got some purple carrots, right? And I was excited because they're (A) free carrots and (B) they're purple, which is not something you see often. They taste just like regular carrots, so after devouring one to test the flavor, I decided that I'd use the rest in an upcoming batch of chicken soup.
MISTAKE. THAT WAS A MISTAKE.
You see. The thing about purple carrots is that their purpleness does not stay in the carrot when you leave it in a crockpot for like, six hours. The purpleness goes into the soup. It goes into the soup, where it turns the chicken purple. And the onions purple. And the celery, and the garlic, and the noodles, and any other thing you could possibly have put in that soup, varying shades of Very Purple.
I made a GIGANTIC pot of this soup that turned out toxic purple-brown, with individual components stained various ludicrous colors of purple (the noodles were a bafflingly nice shade of lilac) and it was the most dubious thing I've ever eaten. I took this soup to work. My coworkers were so confused and repulsed and I had explain that no, this is actually just soup, just regular chicken soup, but accidentally tie-dyed by the addition of two (2) purple carrots.
And you wanna know the real kicker as I explained all this? The carrots? The formerly purple carrots?
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