Carrot-Ginger Soup

By courtneyepowell

Ingredients

• 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

Details

Servings 6
Adapted from marthastewart.com

Preparation

Step 1

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.