The color of this soup is fantastic. Purple carrots are vastly under-appreciated, but pack the same benefits as regular carrots do! They taste the same as their orange carrot cousins, but an appearance that, at first, frightened me. To intensify the color even further and bring out the iconic carrot taste and texture, I turned the purple carrots I had on hand into a soup. My version is relatively thick, but that is something you can adjust with the addition of extra vegetable stock or water. The recipe infuses the carrots with the deep flavors of scallions, shallots, and ginger. There is just a smidgen of butter, but otherwise, no milk, cream, or flours. If you want this recipe to be vegan, replace the butter with oil. Enjoy!
Recipe: Purple Carrot and Ginger Soup
What You'll Need:
4 large purple carrots
2 teaspoons unsalted butter
2-inch nob fresh ginger
Salt and pepper to taste
4 dashes dried coriander
Up to 1 cup of warm water (or warmed vegetable stock)
What To Do:
- Peel and roughly chop the carrots, and finely chop the scallions, shallot, and ginger.
- In a small pot, combine the carrots with 1 cup of water. Bring heat up to medium and cover.
- Let the carrots boil in the water until they are cooked through but not entirely mushy, about five minutes.
- Meanwhile, in a pan over medium heat melt 2 teaspoons of unsalted butter and add the scallions, shallot, ginger, salt, and pepper. Cook until the shallot begins to soften and turn transparent.
- Transfer the boiled carrots (with the cooking water) and cooked veggies to a food processor. Add the coriander and up to 1 cup of warm water or warm vegetable stock to reach desired consistency. Process until smooth. (I personally like mine on the thicker side, almost like a pudding, so I don't add much extra liquid, but make it as think or as thin as you like!)
- Serve garnished with a few extra scallions and a slice of ginger, and enjoy!