Sweet potato and carrot soup

Sometimes on a lazy weekend afternoon, I just want a quick and easy lunch, which doesn’t require a lot of cooking or cleaning. Soups generally fall in that category, and given how cold its been lately, that didn’t seem like a bad idea. I had a sweet potato on hand and typically have some carrots too for making salads, so I threw them all together along with some yogurt for a little tanginess. It took me only 10 minutes to put together this scrumptious meal.

 

Ingredients:

1 small sweet potato cooked (~½ cup)

¼ cup chopped carrots

½ cup water/stock

1 tbsp yogurt

1 tsp flour

¼ tsp ground nutmeg

lemon juice (optional)

salt

pepper

chopped parsley (optional - for garnish)

1 tbsp chia+flaxseed powder (optional)

 

 

In a blender/food processor, make a puree with the sweet potato, carrots, water/stock, yogurt, flour, nutmeg, salt, pepper. Transfer to a medium saucepan and cook over medium heat until thickened to your liking and heated through. Add chia+flaxseed powder if using. Adjust water/stock if required. Adding lemon juice and lots of freshly ground pepper helps cut the sweetness of sweet potato and carrots. Add a dollop of sour cream or yogurt on top and garnish with fresh parsley. The soup makes for a perfect guilt free (aka oil/cream free) lunch on a cold winter day.

~Gayatri