Ingredients:
 

• 3 tablespoons Olive Oil
• 1 teaspoon Salt
• 1 large White Onion (diced)
• 3 Garlic Cloves (crushed)
• 5 large Carrots (peeled, roughly diced)
• 1 medium Sweet Potato (peeled, diced into 1-2 inch squares)
• 4 cups Vegetable Broth (vegan and gluten-free)
• 1 tablespoon Paprika
• 1 tablespoon dried Basil or 1/2 cup fresh Basil
• 1/2 teaspoon Fresh Cracked Pepper
• 1/2 tablespoon Oregano
• Fresh Parsley for garnish (optional)

Preparation:

Heat the olive oil over a medium heat in a large stock pot. Add the onion, garlic and salt to taste. Stir the until onions become translucent.
Add the carrots and sweet potato and continue to saute over medium heat for about 5 minutes. Add the spices and vegetable broth. Bring to a boil, then simmer over a low heat for 20 minutes until the carrot and sweet potato become tender and soft.
Blend until smooth, then serve hot with parsley.