Low Fat Carrot & Sweet Potato Soup

Ryder & I made this for dinner Wednesday night and it was delicious! Very easy. Be prepared: it will look like baby food. But I assure you, it's very appetizing and surprisingly filling. I got the recipe from lowfatcooking.about.com. I did some tweaking and made it according to the ingredients we had in the apartment.

• 2 tsp olive oil
• touch of garlic
• 1 small onion, finely chopped
• 2 tsp cumin
• 1 pound bag of baby carrots
• 1 pound sweet potatoes, peeled and cut into 1-inch pieces
• 3 1/2 cups water
• salt & pepper to taste
• 1/2 cup of almond milk

Heat oil in a pot & saute onion until softened. Stir in cumin & cook for 1 minute. Add carrots, sweet potatoes & water. Bring to a boil, then cover & simmer until vegetables are tender, about 20 minutes. When cool, transfer vegetables to a blender & blend until smooth, working in batches. Return to pot to reheat & mix in almond milk if needed. Enjoy!