Sweet Potato & Carrot Soup

Ingredients:

1 tbsp coconut oil
1 medium onion, chopped
1 cup low-sodium chicken or vegetable stock
1 3/4 cups water
1 medium sweet potato, peeled and diced
5 large carrots, peeled and sliced
1 tbsp ginger, chopped finely (or 1 tsp dry ginger)
1 pinch ground nutmeg
Salt and pepper to taste
Plain non-fat Greek-style yoghurt

Directions:

1. In a large saucepan heat the oil then toss in the onion and cook until soft, about 3 minutes.
   
2. Add the stock, water, sweet potato, carrot, ginger and nutmeg. Bring to a boil then turn to low and simmer until vegetables are fork tender, about 20 minutes.
   
3. Carefully with a ladle add the soup to a food processor or blender. Puree until smooth, adding a bit more water or stock if needed. (If you're using a standard blender, allow the mixture to cool first; hot liquid may cause the blender to splash out contents. You may need to do this in batches depending on the size of your appliance.)
   
4. Put the soup back into the saucepan, add salt and pepper to taste.
   
5. Serve with a small spoonful of yoghurt on top, if desired. 

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