Carrot Sweet Potato Soup
I love colorful food. Colorful food makes you feel colorful, happy, light and healthy. Go to a farmers market and you will see a rainbow of goodness. Once you train your tastebuds to LOVE veggies, steamed kale can taste like a milkshake....no really, seriously, I have the biggest sweet tooth and I get the same sugar high from bright green steamed kale as I do from a milkshake.
Onto the recipe! This is easy and quick, have it for breakfast, lunch or dinner. The other lovely thing about fruits and veggies is they know no meal time, have them at any time of the day.
Carrot Sweet Potato Soup:
1 big organic sweet potato, steamed and peeled
3 small organic carrots, steamed
1 tbsp of fresh or powdered ginger
1 tbsp of fresh or powdered garlic
2 tsp of sea salt
1 cup of filtered water
Steam the potato and carrots; once the sweet potato is steamed, the skin will fall off easily. Put the sweet potato and carrots in your food processor along with the spices and blend well. Add the water slowly until the soup is a consistency you like. Taste and add anymore spices you need. Transfer to a pot and heat the soup for a few more minutes if you desire. Serve as is or with sourdough bread or crackers.
Notes: you can add canned coconut milk if you want it extra creamy, so use 1/2 cup of coconut milk and 1/2 cup of water. If you are used to additional spices not mentioned here, add those to your food processor as well. Feel free to also add butternut squash, just steam it first.
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