Purple Carrot Soup

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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 257 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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

Step 3

Garnish with pistachio nuts and sour cream.