|2 tbsp / 25 ml||canola oil|
|1 cup / 250 ml||diced onions|
|1||medium sweet potato, peeled and diced (about 1.5 lbs/670 g)|
|2 cups / 500 ml||chopped carrot|
|6 cups / 1.5 L||water|
|1 tsp / 5 ml||nutmeg|
|1 tsp / 5 ml||coarse sea salt, or to taste|
|1 tsp / 5 ml||grated fresh ginger root|
|Freshly ground black pepper, to taste|
|1/4 cup / 50 ml||coarsely chopped walnuts|
|1 tbsp / 15 ml||maple syrup|
Heat oil in a large saucepan over medium heat. When pan is hot, add onions and sauté for 8 to 10 minutes.
Add sweet potato, carrots, water, salt, nutmeg, ginger and pepper. Cover and bring to a boil; reduce heat and simmer for 30 to 40 minutes or until sweet potatoes and carrots are tender and can easily be pierced with a fork.
Meanwhile, in a small mixing bowl combine walnuts and maple syrup; toss to coat. Heat a skillet over medium heat; add walnut mixture and toast until fragrant and sticky, about 3 to 4 minutes. Set aside to cool.
Remove soup from heat, purée with a hand blender until smooth.
Garnish soup with glazed walnuts.
Nutrition per 1-1/3 cup (325 ml) soup and 1 tbsp (15 ml) walnuts: 203 calories, 3 g protein, 8 g total fat (1 g saturated fat), 33 g carbohydrate, 5 g fibre, 0 mg cholesterol, 488 mg sodium
Source: Leslie Beck's Healthy Kitchen