Sweet Potato (fry) Soup

Soups fill a big piece of my meal plan as of late. Like I mentioned in an earlier post, Im having a lot of digestive problems lately and that means, no more delicious creations, big plates of veggies, or much solid food at all. (Insert sad face here.)

Lunch for the past two weeks has been pretty much the exact same (super boring) fast and simple carrot soup (aka cut up a bunch of carrots and some a garlic close, measure out a half table spoon of miso, cover with water, microwave until mushy, and puree... adding spices at the end to taste). As I said, super boring.



Anyways, in steps this amazing recipe... Sweet Potato (fry) Soup. Clearly, being me... I mixed everything up, changed it all around, added, subtracted, and came up with my own version.

Roasted potatoes

7c. sweet potatoes, peeled and cut into 1/2 inch cubes
1c. carrots, cut into 1 ” pieces
1/2 tsp each of cayenne pepper, dried thyme, garlic powder, sea salt and black pepper
1/4 tsp cinnamon
1 tbsp olive oil

Soup

Roasted potatoes (see above)
1 medium onion, diced
3 carrots, shredded
2 cloves garlic, minced
pinch of grated nutmeg
salt and pepper to taste
1/2 tbsp olive oil
6 1/2c. water
2 GF veggie boullion cubes
1/2 cup original almond milk

The recipe made 8 and a half cups of soup! And only 190 calories per cup. Its simply amazing and well worth the extra time.

After portioning myself a bowl for lunch, I put the soup back in the blender and added another 1/4c. of almond milk, 1 cup of raw baby spinach leaves, and 1/4c. of canned chickpeas to boost its nutrition. Then I topped it all off with toasted pumpkin seeds and nutritional yeast.