Purple Carrot Soup recipe

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Ingredients

1 tablespoon olive oil
1 stalk celery, diced
1 shallot, diced
1 teaspoon fresh ginger, peeled and smashed
1 clove garlic, smashed
1 ¼ pounds purple carrots, sliced
½ pound potatoes, diced
5 cups vegetable broth, divided
4 tablespoons chopped pistachio nuts
4 tablespoons sour cream

Nutrition Info

257.4 calories
carbohydrate: 35.3 g
cholesterol: 6.3 mg
fat: 11.1 g
fiber: 7.5 g
protein: 6.3 g
saturatedFat: 2.9 g
servingSize: -
sodium: 727.8 mg
sugar: 12.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a pot over medium heat and cook celery, shallot, ginger, and garlic until fragrant, about 5 minutes. Add carrots and potatoes, mix to combine. Pour in 3 cups vegetable broth and slowly bring to a boil. Reduce heat and simmer until carrots and potatoes are soft, about 15 minutes.

  2. Puree soup with an immersion blender until smooth, adding enough remaining broth to reach the desired consistency.

  3. Garnish with pistachio nuts and sour cream.

Recipe Yield

4 servings

Recipe Note

As beautiful as they are tasty, purple carrots make a delicious soup filled with antioxidants. This recipe adds a bit of fresh garlic and ginger to give the pureed soup a bit of zing. The vibrant color makes it a company-worthy starter.

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