Purple Carrot Soup

Before the 17th century, the only color of carrot was purple, but for some reason it took me 22-years of life to realize that carrots are not always construction-cone-orange. When I first tried them, I wasn't hooked, but I've found the best use for them: soup! I never liked carrot soup because it always tasted so sweet. Purple carrots are slightly less sweet and have the novelty of a beautiful deep purple color. Beyond the look and taste, purple carrots actually share a lot of the same health benefits as blueberries. Add ginger and coriander to these beauties, and they make an antioxidant rich, delicious soup. 


  • 8-10 large purple carrots, peeled and chopped
  • 4 scallions, chopped
  • 1/2 large yellow onion, chopped
  • 2 cloves of garlic, minced
  • small piece of ginger, minced or grated
  • Salt and pepper
  • Coriander
  • 16 oz Vegetable stock
  • 2 teaspoons unsalted butter
purple carrot soup


  • melt butter in a large pot over medium heat
  • add carrots, scallions and onion and cook for 5 minutes, stirring occasionally
  • add garlic and ginger with the vegetable stock
  • cover and cook for 20-30 minutes or until the carrots are soft and easy to break apart
  • pour the mixture into a food processor or blender and season with salt, pepper and coriander
  • blend for desired texture

Serve this soup with a fresh seasonal salad. See the recipe for this winter parsley salad here.