Sweet potato and carrot soup

I first made this soup on a freezing January day. With a strong ginger taste, it was perfect to beat the cold! I couldn't wait to share it with you, but I forgot to take a picture! Then I knew I had to do a repeat soon, but something always got in the way. Until I finally did make it again! Am glad I didn't wait any longer, because very soon the mercury's going to rise so high (it's already 28 degrees C) that eating anything hot will be sheer torture! 

But...on second thoughts...I love this soup so much, that I might just be tempted to have it cold. It's that good. Seriously. The flavors of sweet potato, carrot and ginger go so well together....you have to try it!

For 4-6 servings:

1 large sweet potato

2 small carrots

1 clove garlic

1 small piece ginger (about the size of a big clove of garlic)

1 tsp cinnamon powder

1/2 tsp nutmeg powder

2 cups water

1 cup milk

2 tsps heavy cream

salt

parsley and extra cinnamon powder to garnish

Peel the sweet potato and carrots, and chop them into big chunks. Peel the ginger and garlic and rough-chop them. Boil all the vegetables in 2 cups of water until they are soft. (7-8 minutes in a pressure cooker or 15 mins in an open pan)

Puree the boiled vegetables in a blender, along with the stock they were boiled in. Pour into a stew pan and add the salt, cinnamon, nutmeg and milk. (Feel free to add more water according to the consistency you prefer). Bring to a boil while stirring a few times in between. Add the cream and stir for another minute. Serve hot, sprinkled with some cinnamon powder and garnished with parsley.