Savory Carrot, Leek and Sweet Potato Soup

Servings: 2

INGREDIENTS:

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1 sweet potato, peeled and cubed

2 carrots, peeled and chopped

1 leek, washed and chopped (remove green ends)

1 onion, peeled and chopped

2 cloves of garlic, minced

1 teaspoon mixed dried herbs

1 teaspoon turmeric, ground

1 cup vegetable stock

1 pinch nutmeg

1 stalk parsley

2 cups water

DIRECTIONS:

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1. Boil 3 cups water in the kettle (enough to fill a saucepan). Wash, peel, and prep your vegetables.

2.Place all vegetables and garlic in a large saucepan and cover with water and vegetable stock.

3. Bring to a boil, then reduce the heat to simmer for 10 to 15 minutes.

4. Add the herbs, nutmeg, and turmeric. Remove from the heat and let cool for a couple of minutes. Puree to a smooth soup with a multi-blade blender.

5. Garnish with parsley (optional).

6.Serve hot with Naan or rustic bread, and a dollop of sour cream.