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



Ingredient Checklist


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.


Reviews (2)

31 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 8
  • 2 star values: 7
  • 1 star values: 1
Rating: 5 stars
It's so good for breakfast. Thank you!
Rating: Unrated
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!