Since discovering purple carrots and all of the benefits of eating the purple variety over the traditional orange carrots I have been coming up with recipes to showcase this very special vegetable. This Paleo Purple Carrot and Ginger Soup Recipe is a perfect way to get loads of anthocyanins ,the antioxidant found in blueberries, when berries are not in season.
This is such a pretty pinkish-purple soup that has a fresh, light taste. The splash of orange and ginger really brightens up the flavor of this unique vegetable.
Paleo Purple Carrot and Ginger Soup Recipe
500ml or 2 cups of vegetable stock
1 tbs of olive oil
1 large onion, diced
1 tbs of fresh ginger, chopped fine
1 tsp ground cumin
1 kg or 2 pounds of purple carrots, chopped
1 can coconut milk
1/2 cup fresh squeezed orange juice
Heat oil in a heavy bottom soup pot and saute onions until soft. Add all other ingredients except coconut milk. Bring to a boil then reduce heat and simmer for 20-30 minutes until carrots are tender. Add the coconut milk and simmer till heated through.
Process in batches in a blender or food processor until smooth. A stick blender also does a good job of pureeing the soup right in the pot.
Give this Paleo Purple Carrot and Ginger Soup a try and let me know what you think. I love comments!