Baby Tru is my little side kick when it comes to duties around the house. Cooking is no exception. We love our wrap, and because of it we love working in the kitchen together. He is so funny. I put him in a semi-reclined position with his body facing sideways, but, he will grunt and wiggle until he is able to get his little head peaking out. He wants a full view of what is going on. Goodness sakes, I LOVE. THIS. BOY.
When it comes to cooking I usually like easy, I like cheap, I like simple, I like flavor (bring on the spices), and, I like healthy (unless I am running on no sleep, then, my hand goes for the ice cream one too many times :).
In our home soup is a staple because it so often fits into all of those categories. This is one we tried recently (thank you to an old issue of Women's Health Mag), and has become a new favorite.
Is there anything better than a warm creamy soup on a stormy California night? Yum.
1 tbsp olive oil
1 medium onion, chopped
1 C low-sodium chicken or vegetable stock
1 medium sweet potato, peeled and diced
5 large carrots, peeled and sliced
1 tbsp ginger, chopped (or dried)
plain nonfat greek yogurt
1. Heat coconut oil in a large saucepan. Add onion and cook until soft, about 2-3 minutes. Add stock and 2 cups of water. Then add sweet potato, carrot and ginger. Bring to a boil, reduce heat, and simmer until vegetables are tender, about 15 minutes.
2. Strain out vegetables and put them in a blender. Puree until smooth. (Add extra broth if needed.)
3. Pour vegetable puree back into saucepan and stir until blended and smooth. Add your salt and pepper (to taste). And serve with a dollop of yogurt on top. (Which is delicious by the way, and so much better in every way than sour cream.)