Carrot-Sweet Potato Soup

Overview: This is so easy, bright orange and great for fall lunches or dinners.

Ingredients: 

• one one-pound bag of carrots, cleaned and peeled, cut into pieces
• one medium or two small sweet potatoes, cleaned and peeled, cut into pieces (can use regular potatoes, too)
• four cups of liquid (use water + bouillon or pre-made stock, vegetable or chicken would work best)

Directions:
Place all ingredients into saucepan and cook at a low boil just until veggies are tender (when pierced with a fork or knife they should break easily). Cool to room temperature. Use a stick blender or regular blender to puree. Re-heat and serve. Four to six servings, whether cup or bowl.

Combine one or more of the below flavors according to your taste/diet or play with your favorite spices/ones that go with the rest of the meal:

• one tablespoon of butter, cream, sour cream, plain yogurt
• one tablespoon of olive oil
• one tablespoon of sesame oil
• one tablespoon of honey, maple syrup
• one tablespoon of soy sauce
• sprinkle with fresh chopped or dried herbs like parsley, cilantro, or sage with the butter or olive oil
• one tablespoon of grated fresh ginger with the honey, maple syrup, soy sauce or sesame oil