Velvety Carrot and Sweet Potato Soup (Vegan)

Velvety Carrot and Sweet Potato Soup (Vegan)

Quick, delicious, and low fat. This is a good recipe made with cupboard staples and leftover vegetables. 

Ingredients:

·       1 lb sweet potatoes (3-4 medium-sized)

·       1 lb carrots

·       1 medium onion, chopped

·       1 glove garlic, minced

·       1 teaspoon olive oil

·       4 cups vegetable broth

·       ½ cup unsweetened Almond Milk

·       Salt (optional)

·       (For an exotic taste, try adding 2 teaspoons of both cumin and curry!)

Directions:

1.       Cook the sweet potatoes by poking them and placing in the microwave for 5 minutes.

2.       Peel them after microwaving.

3.       Steam the carrots by placing them in a microwavable covered dish with 2 teaspoons of water, and microwave for 4 minutes.

4.       Meanwhile, saute the onion and garlic in a large pot. Add the broth and vegetables and simmer for 10 minutes.

5.       Let it cool until the soup is warm and put into blender until smooth.

6.       Pour the soup back into the pot and mix in the almond milk.