Paleo Purple Carrot and Ginger Soup

Paleo Purple Carrot and Ginger Soup RecipeSince 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

Directions:

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!

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