Carrot-Yacón Soup With Goji Berries

Since carrots and Yacón are “sweet” roots, they are natural flavor companions in this stunning, adventurous soup. The icing on the cake is the addition of the goji berries at the end. They are soaked in fresh carrot juice and then explode with the taste of sweet carrots when you bite into them. Among the many advantages of this soup is the fact that it helps promote healthy eyesight due to the high content of carotene in carrots and goji berries. And Yacón helps promote good digestion.


  • 5 ½ cups carrot juice fresh
  • 2 tsp organic Veganz goji berries
  • 2 tsp organic Veganz coconut oil
  • 1 cup sweet yellow onion chopped
  • 1 red jalapeño pepper without seeds, finely chopped
  • 450 g carrots sliced
  • 1 cup Yacón strips heapingdried
  • 3 cups vegetable broth with a little salt
  • 1 cup water
  • ½ cup coconut milk light
  • Sea salt and coarsely ground pepper to taste
  • Edible flowers and herbs for garnish (optional)


  • In a small bowl or a glass, mix carrot juice and goji berries. Soak for 30 minutes until the berries are thick and soft.

  • While the berries soak, prepare the soup.

  • Heat the coconut oil in a large saucepan over medium heat.

  • Add onions and fry for 3-4 minutes, until glassy. Stir in the red Jalapeño, and let cook for another minute.

  • Add carrots, Yacón, vegetable stock and water and bring to a boil.

  • Reduce, cover and simmer for 30 minutes until the carrots are soft. Then bring heat to a simmer.

  • Put mixture in a blender with coconut milk and process to a thick puree.

  • Pour the carrot juice with goji berries through a sieve. Put the berries aside for a moment and add the carrot juice to the soup.

  • Mix until everything is smooth. Season with salt and pepper.

  • To serve, scoop the soup into bowls. Add a few goji berries as well as flowers and herbs (such as marigold petals and tarragon leaves) for an optional garnish. Sprinkle with a hint of black pepper.