Carrot-Ginger Soup

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.

It's so good for breakfast. Thank you!

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!