Carrot and Sweet Potato Soup

I'm excited to finally be posting my first recipe. Gosh, I blabbed on about it for long enough, right?! When it comes to cooking, I'm a huge fan of simple & healthy + I love eating as much homemade food as possible. I generally try to avoid anything that's processed or comes from a can, and I stick to buying organic too. So... with the cooler (more like freezing!) temperatures in the air, I've been living off of yummy soups, and this one is my absolute favourite...

You'll need:

• 2 tsp olive oil
• 3 cloves of garlic, peeled
• 1 small onion, finely chopped
• 2 tsp cumin
• 2 tbsp curry powder
• 1 tsp ginger
• 3 cups of baby carrots
• 3 sweet potatoes, peeled & cut into 1 inch pieces
• 3 1/2 cups organic vegetable broth

* I used large carrots for mine. If you do the same, be sure to cook them first and for an additional 20 minutes.

Heat oil in a large pot and saute onion + garlic. Add cumin, ginger and curry powder. Cook for 1 minute. Then add carrots, sweet potatoes and vegetable broth (sometimes I'll add 1/4 cup of coconut milk too). Bring to a boil, cover and simmer for 20 minutes or until your veggies are tender.

Once cooled, transfer to a blender & blend until smooth, then just heat and eat. Add salt & pepper to taste. So delicous!

You can find the original recipe here: low fat cooking. I altered mine with a few of my fave ingredients! :)