Whenever spring arrives, I tend to get a case of the sniffles. It is probably just seasonal allergies, but I also get paranoid that I’m coming down with a cold. To make sure that I stay healthy, I try to cook nutrient-rich dishes that are also packed with immunity-boosting ingredients. One of these dishes is my carrot and sweet potato soup.
Years ago, I found a dill creamy carrot and sweet potato soup recipe in The Big Book of Soups & Stews by Maryana Vollstedt, and I fell in love with it. I usually change the recipe a bit every time I make it. The original recipe already included onions and garlic, which are great for our immune system. This time, I included more spices, such as ginger and thyme, to give the soup additional boosts.
- 1 medium sweet potato, peeled and cut into small cubes
- 1 pound carrots, peeled and sliced
- 1 small yellow onion, chopped
- 3 cloves garlic, sliced
- 2 cups vegetable stock
- 1 cup water
- 1 TBS ginger root, minced
- 1½ tsp dried dill
- 1½ tsp salt, add more if necessary
- ½ tsp dried thyme
- ½ tsp nutmeg
- 1 cup almond milk
- Place the stock, water, sweet potato, carrots, onions, and garlic in a pot over medium-high heat. Bring everything to a boil.
- Once the stock is boiling, reduce the heat to medium, and simmer the vegetables until they are tender. This usually takes me about 15-20 minutes.
- When the vegetables are tender, turn off the heat. Blend the stock and vegetables with an immersion blender. Alternatively, mix the ingredients with a conventional blender in batches.
- Return the soup in to the pot and stir in the spices and milk. Reheat the soup if you find the soup too cool.