Purple Carrot Soup

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

Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 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

  • 1/4 cup sour cream

  • 1/4 cup chopped pistachio nuts

Directions

  1. Heat oil in a large pot over medium heat. Add celery, shallot, ginger, and garlic. Cook until fragrant, about 5 minutes. Add carrots, potatoes, and 3 cups broth. Bring to a boil, reduce heat, and simmer until vegetables are soft, about 15 minutes.

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

  3. Garnish with sour cream and pistachios.

Nutrition Facts (per serving)

257 Calories
11g Fat
35g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 257
% Daily Value *
Total Fat 11g 14%
Saturated Fat 3g 15%
Cholesterol 6mg 2%
Sodium 728mg 32%
Total Carbohydrate 35g 13%
Dietary Fiber 8g 27%
Total Sugars 12g
Protein 6g 13%
Vitamin C 21mg 24%
Calcium 114mg 9%
Iron 2mg 11%
Potassium 869mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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