Ingredients
4
4 servings
- •1 tablespoon olive oil
- •1 stalk celery, diced
- •1 shallot, diced
- •1 teaspoon fresh ginger, peeled and smashed
- •1 clove garlic, smashed
- •1 ¼ pounds purple carrots, sliced
- •½ pound potatoes, diced
- •5 cups vegetable broth, divided
- •4 tablespoons chopped pistachio nuts
- •4 tablespoons sour cream
Instructions
- Heat olive oil in a pot over medium heat and cook celery, shallot, ginger, and garlic until fragrant, about 5 minutes. Add carrots and potatoes; mix to combine. Pour in 3 cups vegetable broth and slowly bring to a boil. Reduce heat and simmer until carrots and potatoes are soft, about 15 minutes.
- Puree soup with an immersion blender until smooth, adding enough remaining broth to reach the desired consistency.
- Garnish with pistachio nuts and sour cream.
Nutritional Facts
Per 4 servings
- Calories: 257
- Carbohydrate: 35g
- Fat: 11g
- Fiber: 8g
- Protein: 6g
- Sugar: 12g
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