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Happy March!

We’re four days away from the first day of spring, but today, the weather is anything but warm and spring-like – it’s rainy, dreary, and the perfect day to warm up with a tasty soup.

This one is a quick-and-easy, beta-carotene-loaded lunch time solution that’s got a bit of a kick to it. I’m a huge fan of sweet potatoes, not only because they’re darn delicious, but also because they reap loads of health benefits.

Check out the article I wrote for The Ontarion a few years back for more information on what makes them so sweet: http://www.theontarion.com/2013/11/aint-it-sweet/

A special shout-out to the groovy people at My Spice Box for sending me some free samples of their awesome spices to cook with – check them out at http://www.myspicebox.ca 🙂



Spiced carrot and sweet-potato soup

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Ingredients:

 6 cups water

1 sweet potato, medium sized, diced

3 – 4 carrots, chopped

½ medium sized red onion, chopped

1 cube chicken or vegetable stock, low sodium

1 teaspoon ground ceylon cinnamon (“My spice box”)

2 teaspoons garam masala (“My spice box”)

3 – 4 tablespoons sour cream, half or full fat

Dash of Worcestershire sauce

½ tablespoon maple syrup

Salt, pepper to taste

1 tablespoon washed cilantro leaves, fresh

Fresh spring onions, chopped

Instructions: Wash, peel, and chop sweet potato, red onion, and carrots into small cubes and/ or thin slices. In large saucepan, bring water to boil and add soup stock. Allow to dissolve entirely, adding in vegetables when at a rolling boil. Boil vegetables on medium – high heat until soft (approx. 7 – 10 minutes). Remove from heat. In food processor or blender, blend vegetables and broth until smooth; add in spices, maple syrup, sauce, and sour cream. If desired, add salt and pepper to taste. Wash cilantro leaves and blend briefly, allowing leaves to remain somewhat in tact. Serve with dallop of sour cream and fresh spring onions to garnish. Enjoy!



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