in Soup Recipes

Delicious purple carrot soup

updated

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Ingredients for 4 servings:

  • 500 g carrot(s), purple
  • 200 g beetroot
  • 100 g potatoes
  • 1 liter vegetable broth, strong
  • 1 orange(s), freshly squeezed
  • 1 tbsp olive oil
  • ½ tsp cinnamon
  • 3 pinches of nutmeg
  • 1 handful of pomegranate seeds
  • ½ handful of walnuts

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

healthy, fitness, low-carb, beautiful

Peel the purple carrots, beetroot, and potatoes and cut them into small cubes. Simmer in the vegetable broth for about 30 minutes until the vegetables are soft. Then puree and season with olive oil, orange juice, cinnamon, and nutmeg. Roughly chop the walnuts and add the pomegranate seeds and walnuts to the soup.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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