Friday, May 25, 2012

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 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!

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