Recipe: Sweet potato pumpkin soup

So this recipe is something that sounded amaaaazing to me, and not exactly tasty to my fiance, but low and behold when I made it, EVERYONE loved it! Super healthy, very easy to make vegan (I didn't use butter and thought that it tasted just fine, although the original recipe called for butter so I've included the measurement below) This is quickly becoming one of my favorites, and I hope that you agree!

Sweet potato pumpkin soup:

Serves 6

Ingredients:

1 tbs olive oil

1 ½ cups of cut up carrots (3 large carrots)

5 sweet potatoes

5 cloves of garlic

1 can of pumpkin puree

3 ½ (1 regular container) of vegetable stock

1 cup apple cider

1 tbs cinnamon

1 tsp nutmeg

2 tbs maple syrup

½ tbs ginger

2 tbs soy sauce

Salt & pepper to taste

1 stick Butter (optional)

Instructions:

Chop up the onion, garlic and carrots and boil in the vegetable stock until cooked. Puree in blender until smooth and pour back into pot. Skin and chop sweet potatoes into small chunks and pour all remaining ingredients into pot to cook. Heat to boiling and then simmer for 20 minutes, take all or half (depending on how chunky or smooth you like your soup) of the amount of soup and blend it in the blender. Season with salt and pepper to taste and serve. Reheats well.