Thursday, March 31, 2011


Winter (by Texas standards) seems to be making one last attempt this week. The last few days have been cloudy and quite cool, considering our recent 80 degree weather. I'm missing the already-summer-like weather we've been having, but I've decided to enjoy cozying up in my apartment for probably one last time, before a long period of very hot afternoons, full of humidity!

I put on my cozy, oversized black sweater (my favorite thing in the world to throw on when it gets chilly around the house) and my warm headband, and kept coffee warm throughout the day. I made some sweet potato and carrot soup this week, and had plenty left over, so that's been a welcomed, warm treat. See the recipe below!

Working and staying warm!

Sweet Potato Soup 
(This makes 2 servings)
1 cup of vegetable broth (try to go for low sodium!)
1/2 cup of water
1 sweet potato
1 cup of baby carrots
1/2 packet of Stevia Sweetener (optional, or use regular sugar, Splenda, etc.)

Topping (optional, or just use cinnamon if you have it on hand):
Pumpkin Pie Spice

Bake the sweet potato until soft all the way through (it's fastest cooked in the microwave).
Cook carrots until soft (I boiled them on the stove while the potato was being cooked, but you can use the microwave for these, too. You can also use frozen carrots instead).
Put all ingredients other than the topping spices into a blender (leave the skin on the sweet potato, if you like it).
Blend until thoroughly mixed. Then transfer to a pot and heat it on the stove until everything is thoroughly hot (this shouldn't take long, as most of it is already warm).

If you want a sweeter soup (similar to pumpkin pie), add the cinnamon and/or the pumpkin pie spice to taste once everything is heating in the pot.
If you're not adding the final spices, try topping the soup with a dollop of plain, non-sweetened yogurt (a great substitute for sour cream).

This soup is extremely healthy, and about 150-200 calories a serving. It's great left-over, too, even cold!

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