Purple Carrot Soup

As beautiful as they are tasty, purple carrots make a delicious soup filled with antioxidants. This recipe adds a bit of fresh garlic and ginger to give the pureed soup a bit of zing. The vibrant color makes it a company-worthy starter.

Step: 1

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.

Step: 2

Puree soup with an immersion blender until smooth, adding enough remaining broth to reach the desired consistency.

Step: 3

Garnish with pistachio nuts and sour cream.

Per Serving: 257 calories; protein 6.3g; carbohydrates 35.3g; fat 11.1g; cholesterol 6.3mg; sodium 727.8mg.

The name of “stew” can process to 2 time a food and a make dishes method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, instead it does have a few notable differences. The meat is chopped into smaller pieces instead of being cooked whole , and the water based material all of it covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.