I always try my best to ensure we are not wasting any food; when I prepare the fridge for the week's groceries, I am mindful of preserving what is left from the previous week. Fruits go into the freezer for smoothies and sauces. Root Vegetables go into the same bag for soups, peppers, tomatoes etc. go into another bag for sauces.

I had a big bag of sweet potatoes because my kids had decided they no longer liked sweet potatoes, I have to be in the mood to eat them, and Anthony was away then. I didn't want them to go bad, so I cut them up and put them into the freezer. A few weeks ago, when Anthony was coming down with a cold and wanted some soup, I took them out and decided to see if I could make a healthy sweet potato soup with frozen sweet potatoes. The soup was so simple and came together pretty quickly. I used ingredients I already had on hand.

Author: Megan Tesser

Sweet Potato Soup

Ingredients

2 Tablespoons Olive Oil
2 Garlic Cloves
2 Carrots peeled and chopped
6 Cups Sweet potato peeled and chopped
1 small onion chopped
4 Cups of stock
1 Can Coconut Milk
1/2 tsp fresh nutmeg
Salt and Pepper to taste

Instructions

Heat olive oil, add garlic and stir for a few minutes; add onions and cook until lightly browned.
Add carrots and sweet potatoes, stirring consistently for about 10 minutes.
Add stock and let simmer until the vegetables have softened.
Using your immersion blender, puree the vegetables.
Slowly add the coconut milk, honey, and nutmeg.