Ginger Carrot Soup  

1 quart of water or veggie stock

1 cup carrots

1 cup mixed greens

1/2 cup sweet potatoes

¼ in. ginger root

1 teaspoon of organic vanilla extract

1 teaspoon ground cinnamon,

1 tsp cloves,

1 tsp nutmeg,

Stevia to taste

Boil all vegetables with spices until veggies are tender. Let cool slightly and blend. Next, pour ¼ cup of broth into a blender, along with all of the vegetables and puree. Add vanilla extract and Stevia at the end for taste. Drink the remaining broth.

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