Popular Posts

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. 

This soup is a beautiful orange color, it's sweet and savory, warm and delicious. It combines the intense nutrition of carrots and sweet potatoes. I'm not a huge carrot fan; when I eat carrots, I use them in an amazing recipe because I can't just eat them raw in a salad. Sweet potatoes, on the other hand, are AMAZING. I can eat a sweet potato everyday, I love them steam, baked, dipped in tahini or organic ketchup. You can sprinkle coconut sugar and cinnamon on them and bake them. There is nothing NOT to like about sweet potatoes. I buy organic potatoes at my local farmers market and I usually do not peel them but for this recipe you do need to peel them. Sweet vegetables such as sweet potatoes are a fabulous way to satisfy your sweet tooth while also getting amazing vitamins and minerals. So, when you feel stressed and want to devour a whole cake or drown in a bottle of wine, make a dinner of sweet potatoes and a whole grain. Followed by banana ice cream. It's all sweet but completely whole and healing. There is such beauty in vegetables and fruit; sometimes we don't see this because we are bombarded with marketing by processed food companies. You only have to look as far as your local organic farmer to find sweet treats.

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.

Love my posts? Click here to get them delivered to your inbox!