Sweet Potato Carrot soup

1 Tbsp coconut oil (or olive oil)
1 leek, scallion or onion chopped
1 cups vegetable stock or water with veg bouillon – for a raw version add spices of choice (I used Italian seasoning)
1 medium sweet potato, peeled and diced
4 large carrots, peeled and sliced
2 garlic cloves
1 small peeled fresh turmeric or 1 Tbsp powder
1 inch grated fresh ginger


Raw recipe: put all ingredients in a vitamix or blendtec, or other high power blender. Blend on high (increase the speed slowly) for 4 minutes or until heavy steam comes out vented top.

Cooked recipe: Heat oil in soup pot or pressure cooker. Sauté the onion and garlic until lightly brown on edges, about 3 minutes, or longer for caramelized. Add all ingredients and cook on medium heat until vegetables are soft, about 15 minutes, stir often.
Blend the ingredients on purée in a blender, or with a hand blender directly in the pot, until smooth, leaving some chunky is good too.
Salt and pepper to taste.

Notes: for a holiday spiced soup add nutmeg, clove and cinnamon when sautéing the onion.
-for a curry soup add curry spice during sauté.

Pressure cooker:
Cook on high pressure for 7 minutes.

McDougall style: omit the oil and sauté with water.


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