Purple Carrot Soup

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If the color of this purple carrot recipe isn’t convincing enough, the aromas created while making it are. This purple carrot recipe is a new favorite. Lately, I’ve been seeing purple carrots at my organic market but have been intimidated by their appearance. Looking for something new, I purchased them and ate them raw, realizing their taste isn’t detectably different than orange carrots. I did some research, and it looks like they may actually even be healthier, boasting more antioxidants! “Oo la la”, said I, and then made this purple carrot soup with fresh ginger, shallots, and scallions.

I used butter because I prefer cooking it over oils. But, its addition makes this non-vegan. You can change that by using coconut oil, canola oil, olive oil, sesame oil, etc. I’ve also made my version quite thick, because it’s my personal preference. If you want a thinner version, just add more water (or veggie stock). The ingredient list is bare because it requires little to make this soup tasty, allowing the carrot to shine and speak for itself. This goes for texture as well. Enjoy each and every spoonful!

Get the full recipe @Greatist.

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Bon Appetit!

xo Aylin

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  • http://hampiesandwiches.blogspot.com/ Eileen

    Ooh, you found some of the ultra-purple carrots! This soup sounds fantastic for fall. 🙂

  • Ergem

    This is great. We have some purple carrots and I know what to do with them now…
    Love it:)