Carrot-Ginger Soup. Son Of Dov On The Stereo.


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.

Carrot-Ginger Soup


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, 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.

Check out Son Of Dov on his Website. You can buy the music on Bandcamp.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
This entry was posted in Soup and tagged . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.