![](https://cdn.statically.io/img/www.allrecipes.com/thmb/hv54Y3h7E0O-Ydr1Z5gqW2HUvRw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6294966-0e2318d4b87d434d962c9cca3a27178c.jpg)
Ingredients
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1 tablespoon olive oil
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1 stalk celery, diced
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1 shallot, diced
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1 teaspoon fresh ginger, peeled and smashed
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1 clove garlic, smashed
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1 ¼ pounds purple carrots, sliced
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½ pound potatoes, diced
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5 cups vegetable broth, divided
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4 tablespoons chopped pistachio nuts
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4 tablespoons sour cream
Directions
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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.
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Puree soup with an immersion blender until smooth, adding enough remaining broth to reach the desired consistency.
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Garnish with pistachio nuts and sour cream.
Nutrition Facts (per serving)
257 | Calories |
11g | Fat |
35g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 257 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 3g | 15% |
Cholesterol 6mg | 2% |
Sodium 728mg | 32% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 8g | 27% |
Total Sugars 12g | |
Protein 6g | 13% |
Vitamin C 21mg | 24% |
Calcium 114mg | 9% |
Iron 2mg | 11% |
Potassium 869mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.