Spending some uninterrupted time together catching up on life felt like such a luxury! Why is it that girl time is a much-needed yet often forgotten nourishment for the soul?
During lunch, my friend was telling me about her husband’s garden and the beautiful carrots he’d planted, all different colors and so many of them. After informing her he needed to pull them out of the ground soon, she was burdened with the task of what to make and when.
Not having my own vegetable garden, I was rich with envy at the thought of carrots growing in her backyard. Immediately, I thought of several recipes I’d love to make with all those beautiful gems of the earth. So, when she asked me for ideas, I shared this recipe with her – it’s one of my favorites!
Try it and let me know what you think…..xo
Creamy Carrot Sweet Potato Soup
2 sweet potatoes
2 cups chopped peeled or baby carrots
1 onion, peeled and chopped
2 cloves garlic minced
1/2 teaspoon minced ginger root
2 tablespoons coconut oil
1 cup water
2 cups vegetable or chicken broth
1/2 teaspoon cumin
coconut milk (optional)
Preheat oven to 400 degrees. Wash sweet potatoes and poke with a fork. Place in the oven and roast until soft – time will vary based on size – anywhere from 40-60 minutes.
Heat coconut oil in pan over medium high heat. Add carrots and onion cooking over medium high heat until carrots are soft and onions translucent. Add garlic and ginger cooking for 2-4 more minutes. Add broth water, and cumin. Simmer for 5 minutes. Add sweet potato then blend using an immersion blender, blender or food processor until creamy and smooth. For extra added creamy goodness, add 1/4 cup canned full fat coconut milk.
Makes 4 servings