Purple Carrot Soup
A delicious and nutritious soup recipe with purple carrots as the star.
Serves 4
Ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 pounds purple carrots, peeled and chopped
4 cups vegetable broth
1 teaspoon fine sea salt
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground turmeric
Freshly ground black pepper, to taste
1 (14-ounce) can coconut milk
2 tablespoons freshly squeezed lemon juice
Instructions
Heat the olive oil in a large soup pot over medium heat.
Once the oil is shimmering, add the chopped onion and garlic. Cook, stirring often, until the onion is softened and turning translucent, about 6 to 8 minutes.
Add the chopped purple carrots, broth, salt, cumin, coriander, and turmeric. Season generously with freshly ground black pepper.
Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Simmer for 30 minutes, or until the carrots are very tender.
Remove the pot from heat and puree the soup with an immersion blender. (Alternatively, you can let the soup cool slightly and then puree it in batches in a high-speed blender.)
Stir in the coconut milk and lemon juice. Taste and season with more salt, pepper, or lemon juice, if desired.