Ingredients

The following ingredients have 6 Servings
  • 1 medium sweet potato (peeled and cut into small cubes)
  • 1 pound carrots (peeled and sliced)
  • 1 small yellow onion (chopped)
  • 3 cloves garlic (sliced)
  • 2 cups vegetable stock
  • 1 cup water
  • 1 TBS ginger root (minced)
  • 1 1/2 tsp dried dill
  • 1 1/2 tsp salt (add more if necessary)
  • 1/2 tsp dried thyme
  • 1/2 tsp nutmeg
  • 1 cup almond milk

Instruction

  • Place the stock, water, sweet potato, carrots, onions, and garlic in a pot over medium-high heat. Bring everything to a boil.
  • Once the stock is boiling, reduce the heat to medium, and simmer the vegetables until they are tender. This usually takes me about 15-20 minutes.
  • When the vegetables are tender, turn off the heat. Blend the stock and vegetables with an immersion blender. Alternatively, mix the ingredients with a conventional blender in batches.
  • Return the soup in to the pot and stir in the spices and milk. Reheat the soup if you find the soup too cool.
  • Enjoy!