Purple Soup

[spiralicious]

This is another recipe from The Adventurous Eaters Club by Misha & Vicki Collins

Purple Soup

Serves 6

2 tablespoons butter
½ cup roughly chopped yellow onion
2 medium raw beets (about 8 ounces total), roughly chopped (about 1 ½ cups)
2 medium yellow potatoes (about 12 ounces total), roughly chopped (about 1 ½ cups)
1 large carrot, roughly chopped (about 1 cup)
Sea salt to taste
4 cups water
1 to 2 tablespoons freshly squeezed lemon juice
Sour cream for garnish

Melt the butter in a medium pot over medium heat. Toss in the onion and cook until softened, about 5 to 6 minutes. Add your chopped veggies, salt, and water and bring to a boil over high heat. Cover, reduce heat to low, and simmer 25 to 30 minutes, or until the beets are very soft.

Let the soup cool slightly before pouring it from the pot into a blender. Blend until ultrasmooth and purple.

Return the blended soup to the pot and add the lemon juice. Stir and adjust the seasoning. Serve the soup in mugs or 6-ounce ramekins.

Kid’s job! Swirl in sour cream to create a purple fuchsia cyclone.


Notes:
My onion I had saved for this had gone off and it was storming out, so I subbed in onion powder. I don’t remember how I calculated it, but I came up with 1 ½ tablespoons.

I also used just under a half a cup of extra beets because I had that much left over and I wasn’t going to waste it.

My blender is not big enough to handle this much soup at once, so I had to do it in batches. It makes quite the extra mess. If I do it again, I am going to try using the potato masher and see how that turns out.

The beets I had defied all color logic and were no where near the any color normally associated with beets and were instead blood red. Everyone I sent a picture to with no context asked if I was making soup from the blood of my enemies for dinner, except one who wondered what “hella spicy” sauce I had conjured up. So just know that is a possible visual outcome.

Taste wise, it was quite good. It tasted most like buttered baked beets.