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Purple Carrot and Nettle Soup

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Ingredients

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For the Soup:

  • 4 medium purple carrots, peeled and chopped
  • 2 cups fresh nettles, washed and stems removed (use gloves when handling)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground cumin (optional)
  • ½ cup coconut milk (for creaminess, optional)
  • Fresh herbs for garnish (such as parsley or chives)

Instructions

Prepare the Ingredients

  1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
  2. Add Carrots: Stir in the chopped purple carrots and cook for another 5 minutes, allowing them to soften slightly.

Cook the Soup

  1. Combine Ingredients: Add the vegetable broth, salt, pepper, and ground cumin (if using) to the pot. Bring to a boil, then reduce the heat to simmer for about 20 minutes or until the carrots are tender.
  2. Add Nettles: Carefully add the fresh nettles to the pot and simmer for an additional 5 minutes, allowing them to wilt.

Blend the Soup

  1. Blend Until Smooth: Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth. Be cautious of the hot liquid.
  2. Add Coconut Milk: Stir in the coconut milk, adjusting the consistency to your preference. Heat through for an additional 2-3 minutes.

Nutrition

Find it online: https://succulentrecipes.com/purple-carrot-and-nettle-soup/