Looking for a recipe that will warm you up? This is a delicious recipe by Dr. Trill, CEO of Free to Feed, a groundbreaking scientist for the food allergy world. She created a cookbook for mom’s that is free of the 14 major allergens, while also being simple and delicious. If you have any family or friends with allergies, or are just craving something warm and tasty this season, try out this sweet potato and wild rice soup!

Recipe by Free To Feed

• 2 Tbsp Olive Oil
• 3 Peeled & Sliced Carrots
• 1 Medium Baked Sweet Potato
• 1 Tbsp Powdered Ginger
• 1⁄2 Tsp Turmeric
• 1⁄2 Tsp Paprika
• 1 1⁄2 Cups Alternative Milk or Vegetable Broth (add more for thinner soup)
• Salt & Pepper to Taste
• 1 Cup Cooked Wild Rice

1. Cook wild rice according to directions. (Wild rice is not a part of the rice family) Boil carrots over medium-high heat until softened.
2. Drain water and allow to cool slightly. Add carrots, potato, milk and seasoning to processor and run on high until smooth.
3. If needed, warm puree over the stove or microwave to desired temperature. Add cooked wild rice to soup and ENJOY!