4 medium-large purple carrots, coarsely chopped
2 teaspoons unsalted butter
4 scallions, chopped
2 shallots, chopped
2-inch piece ginger, minced or grated
unrefined Himalayan or Celtic sea salt and black pepper to taste
Several cups (preferably distilled) water, vegetable, beef or chicken stock
- In a small covered pot, bring carrots and about a cup water to a boil over medium heat until cooked through, soft but not mushy, about 5 minutes.
- Meanwhile, in a pan over medium heat, melt butter. Add scallions, shallot, ginger, and salt and pepper to taste. Cook until shallots begin to soften and turn transparent.
- Transfer carrots, cooking water and sautéd veggies to a food processor or blender. Add coriander to taste and about 1 cup warm water to reach desired consistency. Process until smooth.
- Serve garnished with additional scallions and ginger.