We love the support of our yoga community, which is why we’re big fans of Claire Mark’s Cooking with a Yogaview. The cookbook, which features recipes from teachers, students and friends of Chicago’s Yogaview studios, is filled with delicious recipes for all different types of diets and occasions.
We asked Claire (who happens to be one of Chicago’s most beloved yoga teachers) to share a recipe that she felt was perfect to make for friends to enjoy after yoga. “This Roasted Carrot and Ginger Soup is a perfect starter for a cold winter nigh,” says Claire. “There’s nothing better then cooking with friends and sharing food, and no better time to do it than wintertime, when cooking at home keeps your kitchen warm and your home smelling good.”
She also notes that the garlic and sweet potatoes support your immune system and that ginger is great for sore muscles, so if you’re doing a lot of yoga, add more ginger.
Claire Mark’s Vegan and Gluten-Free Roasted Carrot and Ginger Soup
- 1 1/4 pounds carrots (about 10 total, depending on size) peeled and cut into French fry-sized sticks
- 4 cloves garlic
- 1 box (32 oz.) vegetable stock
- 1 sweet potato, peeled and cut into small pieces
- 2 to 3 tablespoons fresh ginger, grated
- 3 or more tablespoons olive oil
- salt to taste
Preheat the oven to 425°. Put the carrots and garlic on a sheet pan, drizzle with olive oil and salt, and mix until coated. Spread mixture evenly on sheet pan. Roast in the oven until carrots are starting to brown (20-25 minutes). Put stock in a pot over medium heat. When the carrots and garlic are browned, add them to the pot with the grated ginger and sweet potato. Cook for 20 minutes on medium/high heat until sweet potatoes are soft. Use a hand blender to purée soup in the pot (or blend in a food processor/blender). Add salt to taste and serve warm.
Optional: garnish with a dollop of yogurt and some minced parsley or chives