Time to lighten things up with this easy, bright, and nutritious Carrot-Ginger Soup that tastes great hot or cold. It’s naturally sweet with the light bite of ginger adding a kick of flavor. I love the tangy swirl of yogurt.
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
Yogurt, to serve
1. In a pot over medium heat, cook shallots and ginger in coconut oil until fragrant, 2 minutes.
2. Add carrots, sweet potato, water, and 1 teaspoon coarse salt. Simmer, covered, until vegetables are tender, 10 minutes.
3. Purée soup in a blender until smooth. Season with more salt to taste. Serve hot or cold with yogurt.
Makes 6 cups
Recipe from Martha Stewart Living Magazine
Sparse and beautiful is how I would describe the album ‘Spartan And Free’. Only 5 songs, but so much packed into each and every one of them.