Purple Carrot Soup
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Ingredients40 m servings 257
Original recipe yields 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.
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Per Serving: 257 calories; 11.1 35.3 6.3 6 728 Full nutrition