Sweet Potato & Carrot Soup

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What you need:

-1 whole onion, chopped

-1/4 cup of butter

-5 whole carrots, peeled & washed, chopped

-2 sweet potatoes, peeled & washed, chopped

-28 oz of Chicken stock (2 cans)

-1 teaspoon of ground ginger

-2 cups of low-fat milk

-1 teaspoon of dried, crushed rosemary

-1/2 teaspoon of salt

-1/8 teaspoon of pepper

-1 package of salted roasted pistachios – garnish

Directions:

Wash, peel and cut

-2 whole sweet potatoes

-5 regular sized carrots

-one whole onion (not pictured)

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Add onion and butter to a large stock pot. Saute,  onions in butter until softened. Add sweet potato and carrot pieces, and ginger.

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Add 2 cans of chicken stock (to make vegetarian swap chicken stock for vegetable stock).

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Cover and cook over medium heat for 30 minutes.

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Add the end of the 30 minutes. Remove from heat and allow to cool for 15 minutes.

Pour vegetables and liquid  into a good blender (not all blenders are created equal) blend. If you have a blender with less power, do this step in smaller batches. A great affordable blender with a strong motor is the Ninja, if you are looking to spend a little more the Vita Mix is great. If you don’t have access to a blender you can use an immersion blender and blend in your pot.

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Once the vegetables have been pureed, add rosemary to blender, blend about 30 seconds (this step is optional, I did it because I wanted my soup to be smooth versus biting down on a piece of rosemary). Pour the mixture back in your pot.

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Add milk. (for a dairy free – swap with your favorite dairy free substitute). Add salt & pepper.

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Cook over low heat until heated through.

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Top with salted, roasted pistachios.

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Enjoy!

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