Curried Carrot Sweet Potato Soup

Notes:
1. Don’t worry about the carrot and potato skins, they have tons of nutrients and will be blended with the rest of the soup later!
2. For even cooking time, try to cut the potatoes, carrots, and celery into similar-sized chunks.

Heat a large soup pot to medium heat with the olive oil, potatoes, carrots, and celery. Sprinkle with salt and stir for 5 minutes to begin to heat through and cook.

Add the garlic and onion. Stir for 2 more minutes.

Add the curry powder, cumin, coriander, and another sprinkle of salt. Stir to coat the veggies with the spices for 2 minutes.

Add the stock, just enough to cover the vegetables. You might not need all of the stock. Cover the soup and bring to a boil for 15-20 minutes until the vegetables are very tender.

Using a blender or hand blender, blend the soup until it’s very smooth. Return to the pot (if you used a regular blender) and bring to a simmer.

Add the cream and stir. Taste, and add more salt if you’d like.

Serve with parsley, bread, and an extra drizzle of cream if you’re feeling naughty!