Creamy Sweet Potato and Carrot Soup

Yesterdays cold and rainy weather called for a nice hot bowl of soup. I had tons of veggies I've been needing to use up before they went bad and of course my house always has sweet potatoes laying around so I decided to make sweet potato and carrot soup. This recipe turned out so dang good. Not to mention that between the potatoes, carrots, and other veggies with no added sugar or dairy products this soup is super clean eating and really nutritious!! I hope you give it a try because it is delicious and crazy easy to make!

Ingredients:

2 tablespoons of olive oil
1 onion
1 cup celery
2 cups of baby carrots
3 sweet potatoes
3 cups organic chicken broth (or substitute of water)
3 tsp. ground nutmeg
3 tsp. ground cinnamon
4 tablespoons organic Agave Nectar (or sub pure maple syrup)
salt and pepper to taste

 Directions:

Add olive oil to large Dutch oven pot set to medium heat. Chop onions, celery, and sweet potatoes (I leave skin on sweet potatoes for added nutritional value). Add onions and celery to pot and sauté for 5 minutes. Last minute add in nutmeg and cinnamon. Then add baby carrots and sweet potatoes with 3 cups of broth.

Bring broth to a boil and then turn down to a simmer and cover for 30 minutes. Once your veggies and potatoes are soft you can then use your hand stick blender to begin blending the soup to a nice creamy texture. If you don't have a hand stick blender you can transfer your soup out of your pot and into your normal blender to blend the soup. Last, add in your Agave nectar and salt and pepper to taste and give it one last blend.

 

 

 

That's it! Super easy and creamy sweet potato and carrot soup. I garnished my soup with toasted almonds, but you could also garnish with fresh chopped basil or parsley. I love the nutty and sweet flavor of this soup. It is a must try!!

 

 

 

 

-Rach