Sweet Potato and Mushroom Soup with Thyme

Are you cold and sad and wishing for spring yet? No? You're dealing with the winter doldrums just fine? Well, not me. Good for you!

But regardless, allow me to provide you with a soup recipe to warm the soul and jumpstart energy in these chilly months. The months where I have to give myself a pep talk each morning to get out of my warm bed and start my day. This soup was born from a period of new beginnings and healthy life changes - I made it the first time last winter during the dreaded but necessary cleanse. But seriously, it's SO delish! And isn't that the best of both worlds? Crazy yum and healthy to boot!

**Iphone photo apologies**

Sweet Potato and Mushroom Soup with Thyme 
2 Tb olive oil 1 onion, chopped 
1 celery heart (middle of bunch w/ leaves), chopped 
1 large carrot, chopped 
2 cloves garlic, minced 
1 Tb tomato paste 
1 pint mushrooms (I used baby bellas), sliced 
1 Tb fresh thyme, removed from stems 
1 large sweet potato, peeled and cubed 
4 cups vegetable stock 
1/3 c arborio rice 
salt/pepper to taste

In a heavy-bottomed, medium-sized pot over medium heat, 
sautee onion, celery, carrot in olive oil until onion is translucent. 
Add garlic, and cook for 1 minute. Add mushrooms and thyme, 
cook until mushrooms are a bit browned. Add tomato paste and 
smoosh around until combined. Add sweet potato, cook for 2-4 minutes. 
Add stock and rice. Bring to a boil, then let simmer for about half an hour
or until rice/potatoes are tender. Stir occasionally so that the rice thickens the stock.