Sweet Potato Carrot Ginger Soup

This is a wonderful winter soup filled with sweet potato, carrots and ginger with a citrus note from orange juice.

Peeling, chopping, boiling and blending.  If you know what these verbs mean, you can make a very simple soup that tastes complex!

Here's what you'll need:

6 medium carrots, peeled
1 large sweet potato, peeled
1 C orange juice
2 vegetable bouillon cubes
1 T chopped ginger
1.5 T brown sugar (not pictured)

A note about ginger...
When you buy a large stem,
peel and chop the whole thing. 
Separate into tablespoons and wrap each T in Saran Wrap.
Freeze until needed in a recipe!  How great is that?

Cut carrots and potatoes into large chunks like this.
Place in a pot with the 2 boullion cubes, 3 C water,
ginger (if you're a fan, add more!*) and the orange juice.

Bring to a boil, then simmer on medium, about 20 minutes.
Remember my mantra:
"It's an eye thing, not a time thing."
This means your fork or knife
should easily pass through your veggies.

(* Husband finds too much ginger "spicy" so I kept it to 1 T for the spousal girlie-man palette.)

Blend until silky smooth...
Here it is bubbling on the stove!
Taste for your preference...
If you like it sweeter, add 1/2 T of brown sugar at a time. 
Maybe you want more pepper - go wild and add some!

It's your soup - don't be afraid to tweak to make it your own!

And here you have it...
Sweet Potato Carrot Ginger Soup!
How good is this for you?
Just count the vitamins with each delicious spoonful!
Make it NOW!