I get a kick out of absurdly colored dishes. A childishness errupts from me and a brilliant smile forms. Bright reds and purples will make me giggle with joy.
Turning these wonderfully sweet purple carrots into soup seemed like the appropriate thing to do, given the cold weather we’ve had (well, sometimes it’s been unseasonably warm, but that makes the chill all the more unbearable).
It’s a simple recipe, and it’s one that can easily be adapted based on your diet. As is, the recipe is gluten-free. But with a few alterations, it can easily become a vegan dish. 
I also happened to have some beautiful lavender salt that enhanced the earthiness of the soup. A friend gave it to me as a gift a few years ago and, once in a while, I’ll toss a little of it on top of salad or pasta. It seemed as good a time as any to use it on this soup.
The lavender salt is a nice touch, but it’s certainly not expected that everyone will have it on hand. If you can get some, great. If not, a sprinkle of Kosher salt will do too. Print
Brilliant Colors – Purple Carrot and Apple Soup
- Total Time: 60 minutes
- Yield: Serves 4
- Diet: Vegan, Vegetarian, Gluten-Free
Description
A vibrant, naturally sweet soup perfect for a light lunch or starter. Gluten-free and easily customizable.
Ingredients
- 5 medium purple carrots (5 medium purple carrots) medium purple carrots, peeled, ends trimmed, and cut into 1 inch circles
- 2 medium sweet apples (2 medium sweet apples) medium sweet apples, peeled, cored and cut into 1 inch cubes
- 1 tbsp olive oil (1 tbsp) olive oil
- 1 1/2 tsp honey (1 1/2 tsp) honey
- 1 tsp ginger powder (1 tsp) ginger powder
- 1 lbs (454 g) vegetable stock
- Salt and white pepper
- Greek yogurt
- Lavender salt (or Kosher salt)
Instructions
- Heat olive oil in a medium pot over medium heat.
- Add the purple carrots, apples, honey, and ginger to the pot and toss to combine.
- Add vegetable stock and simmer over medium heat for 30 to 40 minutes, or until the carrots and apples are tender.
- Remove from heat and let cool.
- Using an immersion blender (or a regular blender in batches), puree the soup until smooth. Add more vegetable stock if needed.
- Season with salt and pepper to taste.
- Let the soup simmer for another 15 minutes before serving.
- Ladle into bowls and serve with a dollop of Greek yogurt and a sprinkle of lavender salt (or kosher salt).
Notes
- For a richer flavor, roast the carrots and apples before adding them to the pot.
- If you don’t have an immersion blender, blend the soup in batches, being careful not to overfill the blender.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 200
- Sugar: 10
- Sodium: 150
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Carbohydrates: 35
- Fiber: 5
- Protein: 3
Frequently Asked Questions
Do purple carrots taste different from regular orange ones?
Purple carrots tend to be slightly sweeter with a peppery undertone. They also contain anthocyanins, the same compounds found in blueberries, which give the soup its vivid color.
What type of apple works best in this soup?
A tart variety like Granny Smith balances the natural sweetness of the carrots. Sweeter apples like Fuji will work, but the soup may need a squeeze of lemon to keep the flavor balanced.
Will the purple color hold up after cooking?
The soup keeps most of its color, though it may shift slightly toward a deep reddish-purple. Adding a small splash of vinegar or lemon juice at the end helps preserve the bright hue.
