Tasty Tuesday

Flu season is approaching us.  What if you could fight the flu with your food? 

Ingredients

• 1 medium sweet potato, 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 Tbsp. ginger root, minced
• 1 1/2 tsp. dried dill
• 1 1/2 tsp salt
• 1/2 tsp dried thyme
• 1/2 tsp nutmeg
• 1 cup almond milk

Directions

1. Place the stock, water, sweet potato, carrots, onions, and garlic in a pot over medium-high heat.  Bring everything to a boil.
2. 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.
3. 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.
4. Return the soup in to the pot and stir in the spices and milk.  Reheat the soup if you find the soup too cool.
5. Enjoy! Makes about 6 cups.