Realizations Inc

My best friend introduced me to carrot-ginger soup one Sunday for lunch in San Francisco. It was delicious! I experimented at home until my replica passed the taste test.

Bake two sweet potatoes at 350 degrees F until soft.

Ingredients:

• 4 cups of water or vegetable broth
• 6 large carrots, pealed and sliced
• 1 large white onion chopped
• ½ tsp salt (or to taste)
• ¼ tsp black pepper
• 2 vegetable bouillon cubes (if not using vegetable broth)
• 1½ tsp ginger powder
• 3-4 cups rice milk or almond milk, or soy milk to desired consistency

While sweet potatoes are baking, combine ingredients in a large soup pot. Bring to a boil and simmer until soft.

When sweet potatoes are baked, peel and add to carrot to mixture in soup pot. Mash well. Can also blend in a blender or put through a food processor by pulsing vegetables in small batches.

Add 4 cups of rice milk to desired consistency and mix until smooth. Heat through.

Pour into bowls. Garnish with 5-6 croutons and chives, or a dollop of sour cream and parsley flakes.

Serve and enjoy.