Sweet Potato Carrot & Ginger Soup

This soup recipe is one that I have been making for years. Right after college, I started a recipe binder, which I filled with inspiration from magazines and newspaper clippings (before Pinterest was ever a thing!). This sweet potato and carrot ginger soup was one of the first that went in, and is perfect this time of year. The incorporation of root vegetables and warming spices work to ground and nourish your body and energy. Enjoy! 

Sweet Potato Carrot Ginger Soup

• 5 medium carrots, peeled and chopped (equals about 2 cups)

• 2 large or 3 medium sweet potatoes, peeled and diced into 1-inch cubes (about 4 cups)

• 4 cups vegetable stock

• 2 teaspoons grated ginger

• ½ teaspoon cinnamon

• ¼ teaspoon sea salt

• Pinch cayenne pepper (optional)

• Black pepper to taste

Directions:

1. In a large pot or Dutch oven, combine the carrots, sweet potatoes and vegetable stock. Cover and cook over high heat. Bring to a boil, then reduce heat to a simmer, and continue to cook uncovered until carrots are sweet potatoes are fork tender, about 20 to 25 minutes.

2. Stir in the grated ginger, cinnamon, sea salt, cayenne, and black pepper. Simmer for about 5 more minutes. Use an immersion hand blender and puree until smooth. If you don’t have a hand blender, transfer the soup to a food processor and blend until creamy.

Serve warm, or allow the soup to completely cool to room temperature, before transferring to an air-tight container and storing in the fridge for up to 5 days.