why is my soup a horrible colour

[Jules001]

I made carrot and coriander soup today, and although it tastes wonderful, it is not the nice orangey colour you would expect, it is more of a brown sludge. Can anyone offer any explanation why, in fact thinking about it, I seem to recall that every time I have made this soup, it is never bright in colour.

[gingejbee]

Depends on the carrots and cooking times, probably. And you're not using any artificial colour. (eg bought gooseberry jam is green, homemade is brown)

[boxtops]

as long as it tastes good, jules, I wouldn't worry about it!

[society]

What kind of pot did you use to cook it in i.e. enamel, stainless steel, aluminium, cast iron etc?

[boxtops]

Do you think that commercially made soup probably has some orange colourant in it?

[NazNomad]

I've never seen home-made tomato soup take on the fluorescent orange glow of Heinz, so I'd say almost certainly yes, they add 'something'. It's not in the ingredients listed on the tin, as it most likely remains unidentified by any human effort.

[Jules001]

It was made in a stainless steel saucepan. I buy, if shop bought, the New Covent Garden one, which states nothing artificial in them, but am sure their one is a nicer colour than mine.

[DTCwordfan]

some stainless steel and aluminum pans can cause the carrots to oxidise.....got a copper pan or non-stick - or a casserole like Le Creuset?

[society]

DT is right, that why I asked what kind of cookware you used.

[funnygirl]

Did you use onions, perhaps they were too browned.

[Jules001]

I did use onions, but they weren't browned just softened until translucent. I think it must be the pan as suggested, will try and find a different pan and make it again. Thanks everyone, will be interesting to see what a difference a pan makes :)