It’s good to have some good-to-go meals stocked up in your fridge or freezer for those nights you come home after a long day tired and hungry. Here’s one of my freezer staples, a simple and easy yet so delicious and comforting Creamy Carrot and Sweet Potato Soup. I always have some stored in meal-sized boxes in my freezer.
Did you know that the good beta carotenes in carrot and sweet potato, absorb much better when cooked and mashed? Beta carotene is a powerful antioxidant and protects your cells from free radicals, and your body from aging. Sweet potatoes and carrots are actually the highest vegetables in beta carotene, giving your body a healthy boost of vitamin A.
I like to add some oat cream to make my soup a little creamier, but you can always skip that part. But the parsley tho, is a must. Not only for the taste, but that much needed iron boost too (Yes ladies, this ones for you). 😉
Here are the instructions
Creamy Carrot and Sweet Potato Soup
(makes 4 servings)
1 medium-sized sweet potato
3 cups chopped carrots
2-3 cups low-sodium vegetable stock
1 cup oat cooking cream
½ + ½ cup fresh parsley
salt and pepper
+ optional: 1 can diced tomatoes
Start by peeling and chopping the veggies. Place in a pot with the vegetable stock and bring to boil. Let simmer covered for about 20-30 minutes, or until the veggies become soft. Add the cooking cream and half a cup of fresh parsley. Transfer to a blender (or use a stick mixer) and blend until smooth and creamy. Season to taste.
Best served with lots of fresh parsley and homemade bagels. ENJOY!
Thank you for stopping by, have a great day!
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