And it was so dang easy I had to share. Next week I'll make a Tasty Tuesday that doesn't involve an orange vegetable ;)
Adapted from Lowfatcooking.com
1 sweet potato, peeled and chopped into 1 inch pieces
3 carrots, peeled and chopped
1 half of an onion, diced
2 tsp cumin
1 tsp ginger
3 1/2 cups chicken stock (I prefer to do half chicken and half veg stock, but this is up to you)
In a large stockpot, saute the diced onion in olive oil until softened. Add the ginger and cumin and stir until fragrant, around 1 minute.
Add carrots, sweet potato, and stock. Bring to a boil, then simmer, covered, for 25 minutes.
Remove from heat, and using an immersion blender, puree to desired consistency. Salt and pepper to taste.
Adapted from here
1 cup whole wheat flour
2 cups white flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tsp salt
1 1/2 cups fat-free buttermilk or 1 1/2 cups skim milk, with
1 1/2 tablespoons lemon juice or 1 1/2 tablespoons vinegar, added
Preheat oven to 350 F/180 C
Combine dry ingredients. Add buttermilk, stir to combine.
Transfer dough to a floured surface and knead quickly into a ball. Place dough ball onto a greased cookie sheet and cut an x into the top.
Bake for 35 minutes.