Sweet Potato & Carrot Soup

Sweet Potato & Carrot Soup

Sweet potatoes are nutritious, high in fiber, and an excellent source of vitamin A. They are also a good source of vitamin C, copper, manganese, pantothenic acid and vitamin B6.

Sweet potatoes help to lower blood pressure and are known for being easy to digest. They are very good for ulcers, inflamed colons, digestive disorders, and constipation.

And to top it all off, they have a delicious sweet taste!

Ingredients

• 1 tablespoon coconut oil
• 2 cloves garlic minced
• 1 tablespoon fresh ginger minced
• 1.5-2 cups chopped sweet onion
• 3 cups diced peeled sweet potatoes
• 3 cups diced peeled carrots
• 4 cups low-sodium vegetable broth
• ¼ cup raw almond butter
• 1-2 tablespoons red curry paste (optional)
• ½ teaspoon fine-grain sea salt
• Freshly ground black pepper

Toppings – Be Creative!

• Fresh cilantro minced
• Roasted or raw almonds
• Fresh lime juice

Method

• In a large pot, melt the coconut oil over medium heat. Add the garlic, onion and ginger and sauté for 5 to 6 minutes.
• Stir in the curry paste (If you are choosing to use).
• In a small bowl, whisk together some of the vegetable broth with the almond butter until smooth. Add the mixture to the pot, along with the sweet potatoes, carrots, salt, and remaining broth. Stir until combined.
• Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low.
• Cover and simmer for 20-25 minutes. The carrots and potatoes should be fork tender.
• Use an immersion blender and blend the soup in the pot until completely smooth. Or, ladle the soup carefully into a blender. With the lid slightly ajar to allow steam to escape, blend on low and slowly increase the speed until the soup is completely smooth.
• Add a dash of black pepper and stir.
• Ladle soup into a bowl. Add the toppings of your choice.