Purple Carrot Soup
- 1 tablespoon olive oil
- 1 stalk celery, diced
- 1 shallot, diced
- 1 teaspoon fresh ginger, peeled and smashed
- 1 clove garlic, smashed
- 1 1/4 pounds purple carrots, sliced
- 1/2 pound potatoes, diced
- 5 cups vegetable broth, divided
- 4 tablespoons chopped pistachio nuts (optional)
- 4 tablespoons sour cream (optional)
- 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.
olive oil, celery, shallot, fresh ginger, clove garlic, purple carrots, potatoes, vegetable broth, pistachio nuts, sour cream
Taken from www.allrecipes.com/recipe/270234/purple-carrot-soup/ (may not work)