How to Make Purple Carrot Soup - A Step-by-Step Guide

On a chilly autumn day, there's nothing quite like a warm, comforting bowl of soup to chase away the chill and satisfy your hunger. And when it comes to unique and stunning soups, few can compete with the vibrant and beautiful purple carrot soup. This unusual and eye-catching dish is not only delicious, but it's also packed with nutrients, making it a healthy and satisfying choice for your next meal.

What makes this soup truly special is, of course, the star ingredient – purple carrot...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Servings: 4
  • Yield: 4 servings

  • 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

    257 cal.

    • Total Fat: 11g
    • Saturated Fat: 3g
    • Cholesterol: 6mg
    • Sodium: 728mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 8g
    • Total Sugars: 12g
    • Protein: 6g
    • Vitamin C: 21mg
    • Calcium: 114mg
    • Iron: 2mg
    • Potassium: 869mg