Rating: 3.53 stars
32 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 8
  • 2 star values: 7
  • 1 star values: 1

Equally delicious hot or cold, this aromatic soup gets its vivid orange color from carrots and sweet potato.

Martha Stewart Living, October 2014

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
10 mins
total:
20 mins
Yield:
Makes 6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews (3)

32 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 8
  • 2 star values: 7
  • 1 star values: 1
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 stars
02/19/2019
It's so good for breakfast. Thank you!
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!
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