Friday, October 5, 2012

Cream of Sweet Potato and Carrot Soup

Warm, creamy health in a bowl!

Saute 1 chopped carrot, a little bit of leek, and 1 sweet potato in a drizzle of olive oil until the leeks are tender.  Add a small palmful of fresh flat leaf parsley.  Saute for another minute.  Cover well with veggie stock, and simmer until the veggies are tender.  Add a half cup of soy milk, salt and pepper.  Blend and serve hot.

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