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Read the full recipe after the video.
Recipe Summary
prep: 10 mins
total: 20 mins
Yield: Makes 6 cups
carrot-ginger-coconut-soup-024-d111329.jpg
Ingredients
Ingredient Checklist
1/4 cup minced shallots
4 teaspoons minced ginger
2 tablespoons coconut oil
1 pound carrots, peeled and chopped
1 medium sweet potato, peeled and chopped
4 cups water
Coarse salt
Yogurt
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 10 mins
total: 20 mins
Yield: Makes 6 cups
carrot-ginger-coconut-soup-024-d111329.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 10 mins
total: 20 mins
Yield: Makes 6 cups
Recipe Summary
prep: 10 mins
total: 20 mins
Yield: Makes 6 cups
prep: 10 mins
total: 20 mins
prep:
10 mins
total:
20 mins
Yield: Makes 6 cups
Makes 6 cups
carrot-ginger-coconut-soup-024-d111329.jpg
carrot-ginger-coconut-soup-024-d111329.jpg
Ingredients
Ingredients
- 1/4 cup minced shallots
- 4 teaspoons minced ginger
- 2 tablespoons coconut oil
- 1 pound carrots, peeled and chopped
- 1 medium sweet potato, peeled and chopped
- 4 cups water
- Coarse salt
- Yogurt
Directions
In a pot over medium heat, cook shallots and ginger in coconut oil until fragrant, 2 minutes. Add carrots, sweet potato, water, and 2 teaspoons coarse salt salt. Simmer, covered, until vegetables are tender, 10 minutes. Puree in a blender until smooth. Season with salt; serve hot or cold with yogurt.
Reviews (3)
Add Rating & Review
32 Ratings
5 star values:
10
4 star values:
6
3 star values:
8
2 star values:
7
1 star values:
1
Reviews (3)
Add Rating & Review
32 Ratings
5 star values:
10
4 star values:
6
3 star values:
8
2 star values:
7
1 star values:
1
Add Rating & Review
32 Ratings
5 star values:
10
4 star values:
6
3 star values:
8
2 star values:
7
1 star values:
1
32 Ratings
5 star values:
10
4 star values:
6
3 star values:
8
2 star values:
7
1 star values:
1
32 Ratings
5 star values:
10
4 star values:
6
3 star values:
8
2 star values:
7
1 star values:
1
- 5 star values:
- 10
- 4 star values:
- 6
- 3 star values:
- 8
- 2 star values:
- 7
- 1 star values:
- 1
Martha Stewart Member
Rating: 5.0 stars
07/14/2020
I deviated from the recipe a bit because I didn't have shallots, coconut oil, or a sweet potato. Instead I used yellow onion and leek in grapeseed oil, and then just threw in the carrots. I needed a lot more water than the recipe called for to get the right consistency. I seasoned with salt, pepper, and turmeric, which helped bring out the sweetness of the organic carrots, and also the heartiness of the leek. Also found it easier to use a hand blender in the same pot than transfer to a regular blender.
Martha Stewart Member
Rating: 5 stars
02/19/2019
It's so good for breakfast. Thank you!
Martha Stewart Member
Rating: Unrated
10/25/2014
I was reading the Martha Stewart magazine on a flight back from New York to Miami after having met my boyfriend's family for the first time. They loved me so much that they invited me back up to Boston for Thanksgiving but of course the panic and terror set in. "What will I bring to the table?" (no pun intended!) After seeing this recipe in the magazine I decided to immediately go to the grocery store and tried making it. It was a complete success and I am so thrilled at how easy it was to make!
Martha Stewart Member
Rating: 5.0 stars
07/14/2020
I deviated from the recipe a bit because I didn't have shallots, coconut oil, or a sweet potato. Instead I used yellow onion and leek in grapeseed oil, and then just threw in the carrots. I needed a lot more water than the recipe called for to get the right consistency. I seasoned with salt, pepper, and turmeric, which helped bring out the sweetness of the organic carrots, and also the heartiness of the leek. Also found it easier to use a hand blender in the same pot than transfer to a regular blender.
Rating: 5.0 stars
Rating: 5 stars
02/19/2019
It's so good for breakfast. Thank you!
Rating: 5 stars
Rating: Unrated
10/25/2014
I was reading the Martha Stewart magazine on a flight back from New York to Miami after having met my boyfriend's family for the first time. They loved me so much that they invited me back up to Boston for Thanksgiving but of course the panic and terror set in. "What will I bring to the table?" (no pun intended!) After seeing this recipe in the magazine I decided to immediately go to the grocery store and tried making it. It was a complete success and I am so thrilled at how easy it was to make!
Rating: Unrated
All Reviews for Carrot-Ginger Soup
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Carrot-Ginger Soup
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
