Purple Carrot & Ginger Soup
If anything, this soup is impressive thanks to it’s deep purple colour. The purple carrot is not around all the time but when it is, it works wonderfully in place of regular orange carrots and provide a vibrancy to your meals unlike anything you have seen before.
This soup is healing and warming with good amount of ginger and onion which makes it the perfect Winter dish. It’s also quick to whip up so add this one to your weekly rotation when you’re in need of a simple and delicious meal.
Ingredients
4 large purple carrots
2 tbsp unsalted butter
4 spring onions
2 shallots
2 small knobs fresh ginger
salt and pepper, to taste
1 cup warm water (or warmed vegetable stock)
Method
- Peel and roughly chop the carrots, and finely chop the spring onions, shallots, 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 spring onions, shallots, ginger, salt, and pepper. Cook until the shallots 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 (if you prefer a thinner consistency add in some more warm water or stock.)
- Serve garnished with a few extra spring onions and a slice of ginger, and enjoy!