PURPLE CARROT SOUP

Purple Carrot Soup image

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.

Provided by Buckwheat Queen

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 10

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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

Steps:

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.
Puree soup with an immersion blender until smooth, adding enough remaining broth to reach the desired consistency.
Garnish with pistachio nuts and sour cream.

Nutrition Facts : Calories 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, Sodium 727.8 mg, Sugar 12.2 g