Ginger/Carrot & Sweet Potato Soup

This is such a tasty winter recipe. Make a double batch to share with friends, or freeze for those nights you don't feel like cooking! Add your favorite whole grain for some texture, some greens on the side and you are set with a super easy, quick meal. When cooked, these sweet veggies can quench any sweet tooth and keep you grounded and connected with what's important around you. I enjoy throwing a handful of pumpkin and sunflower seeds along with some goji berries into the soup for some added texture and nutrition!

Ingredients:

1 Tbsp olive oil

1/2 medium onion, chopped

1 cup vegetable stock

2 cups water

1 medium sweet potato, peeled and diced

5 large carrots, peeled and sliced

1 Tbsp fresh ginger, diced (add more if you want a 'warmer,' spicier soup)

salt & pepper to taste

Directions:

Heat olive oil in saucepan on low.

Add onion and cook until soft - about 2-3 minutes.

Add stock and water, followed by sweet potato, carrot and ginger.

Bring to a boil, reduce heat, and simmer until veggies are tender - about 15 minutes.

Place in blender and process till smooth and creamy.

Add salt and pepper to taste (or a splash of ume plum vinegar!)

Enjoy!!!

Benefits of Carrots:

Carrots are an excellent source of antioxidant compounds, and the richest vegetable source of the pro-vitamin A carotenes. Carrots' antioxidant compounds help protect against cardiovascular disease and cancer and also promote good vision, especially night vision.

Roasted Root Veggies

I love this time of year in the kitchen. Every week I've got a bowl full of root vegetables waiting to be cooked up! I love the warm and sweet smell they create as they roast in my oven. I almost always burn my fingers on them once they are done. I can't help but eat a few before they cool! Below is my super simple (and favorite) recipe for roasting sweet potatoes and beets. I hope you enjoy as much as I do!

Roasted Root Veggies

Ingredients

5-6 medium beets, peeled and cut into chunks

2 1/2 tablespoons olive oil, divided (see below)

2 medium sweet potatoes, cut into chunks

1/2 teaspoon sea salt

1/2 teaspoon cinnamon

1/2 teaspoon ground black pepper

Directions

1. Preheat oven to 400 degrees F.

2. In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.

3. Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a something with a top (Tupperware, bowl with lid, Ziploc bag). Place the sweet potatoes into the bowl, Tupperware or whatever you're using, cover and shake to coat vegetables with the oil mixture.

4. Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, (until all vegetables are tender enough to stick a fork through). Eat as is or serve with a whole grain such as brown rice. Sprinkle some pumpkin or sunflower seeds on top and enjoy this festive and simple dish!

Benefits of Sweet Potatoes:

Sweet potatoes are an excellent source of dietary fiber, protein, vitamins A & C, iron, carotenoid antioxidants and contain calcium. Among root vegetables, sweet potatoes offer the lowest glycemic index rating, because the sweet potato digests slowly, causing a gradual rise in blood sugar so you feel satisfied longer. It's time to move sweet potatoes to the GOOD carbohydrate list!

Benefits of Beets:

The health benefits of beet include anemia, digestion, constipation, piles, blood circulation, kidney disorders, skin care, dandruff, gall bladder disorders, cancer, and heart diseases. Health benefits of beet roots can be attributed to their richness in nutrients, vitamins and minerals. They are a source of carotenoids and lutein/zeaxanthin. Beets are also rich in dietary fiber, vitamin C, magnesium, iron, copper and phosphorus. Beet is a source of beneficial flavonoids called anthycyanins.