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Purple Carrot Soup

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6 made it  |  0 reviews   |  1 photos

"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."
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40 m servings 257
Original recipe yields 4 servings


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

Nutrition Facts

Per Serving: 257 calories; 11.1 35.3 6.3 6 728 Full nutrition

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