Name: Purple Carrot Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Olive oil - 1 tablespoon; Celery, diced - 1 stalk; Shallot, diced - 1; Fresh ginger, peeled and smashed - 1 teaspoon; Garlic, smashed - 1 clove; Purple carrots, sliced - 1 ¼ pounds; Potatoes, diced - ½ pound; Vegetable broth, divided - 5 cups; Chopped pistachio nuts - 4 tablespoons; Sour cream - 4 tablespoons

Ingredients for - Purple Carrot Soup

1. Olive oil 1 tablespoon

2. Celery, diced 1 stalk

3. Shallot, diced 1

4. Fresh ginger, peeled and smashed 1 teaspoon

5. Garlic, smashed 1 clove

6. Purple carrots, sliced 1 ¼ pounds

7. Potatoes, diced ½ pound

8. Vegetable broth, divided 5 cups

9. Chopped pistachio nuts 4 tablespoons

10. Sour cream 4 tablespoons

How to cook deliciously - Purple Carrot Soup

1 . Stage

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 . Stage

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

3 . Stage

Garnish with pistachio nuts and sour cream.