Purple Soup

Recipe: Purple Soup

Summary: beets, sweet potato, parsnip, onion, carrots


  • 4 beets 1 pound parsnips 2 onions 3 sweet potatoes 1 pound carrots canola oil


  1. Peel and cut up into 1 inch chunks: beets, parsnips, onions, and sweet potatoes, and put them into a large pot. Cover with cold water, bring to a boil, lower heat to simmer, and simmer until vegetables are soft. Meanwhile, cut carrots into slices and fry in canola oil. Add to the other vegetables. When the soup is cooked, puree with a stick blender. Add salt and pepper to taste. This recipe is from David Karoff.

Recipe by Judith Plotz.

Leave a Reply