Sweet Potato Carrot Soup

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The Primitive Foodie


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2 1/2 pounds peeled or scrubbed, chopped carrots

4 cups vegetable stock

1 cup of water

1 1/2 teaspoon Kosher salt

2 medium sweet potatoes, chopped (optional, for heartier soup)

3-4 tablespoons Kerrygold butter

1 cup chopped onion

1-2 small cloves crushed garlic

1/3 cup Almond Flour

dash of Kosher salt

1 cup of Greek Yogurt, plain

1 tbsp of Honey

1 tsp of nutmeg

1/2 teaspoon dried mint (I bought mint tea at the grocery store, and cut open the bag)

1/2 tsp of cinnamon

and 1 tbsp of grated ginger (optional)

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