Sweet Potato & Carrot Soup
By Dani Taylor
1 c. carrots, diced
2 Tbsp olive oil
2 c. sweet potato, diced
1 medium onion, diced
1 clove garlic
1 pinch dried sage
1 pinch dried thyme
1 pinch black pepper
½ tsp salt
2 c. vegetable broth
½ c .water
In a large pan over medium heat, add the olive oil, carrots, sweet potato, and garlic
Keep stirring until the onion becomes translucent.
Add the herbs, salt, pepper, broth and water.
Bring to a boil, then turn the heat to low and simmer for 20 minutes.
Remove from heat and let the soup cool to warm.
Once the soup is cool, transfer it to a blender and blend until smooth.
Return the mixture to the pot and re-heat to desired temperature.
Makes 2 servings
Nutrition Facts: 360 calories
57.5 g carbohydrates, 13.6g fat, 4g protein