Sweet Potato Soup
Yield: 8 Servings  VG, WF, GF, EF

2 tb Butter 2 md Onions,chopped 2 md Carrots,diced 1 lg Celery stalk,diced Handful of celery leaves 6 c Diced sweet potatoes (1/2")

2 Bay leaves 1/4 ts Dried thyme 1/4 ts Ground nutmeg 1 c Soy milk,or as needed Salt to taste Fresh ground pepper to taste

Heat the butter in a large pot. Add the onions, carrots and celery and sauté over low heat until the onions are golden. Add the celery leaves and sweet potato dice. Just add enough water to cover all but about one inch of the vegetables.

Bring to a boil, then stir in the bay leaves and seasonings. Simmer over moderate heat until the sweet potatoes and vegetables are tender, about 20 minutes.

With a slotted spoon, remove about half of the solid ingredients and transfer to a food processor along with about one-half of the cooking liquid.

Process until smoothly pureed, then stir back into the soup pot.

Add the soy milk as needed to achieve a slightly thick consistency. Season to taste with salt and pepper. Simmer over very low heat for another 10 to 15 minutes.

"This soup was a little sweet for my own personal taste. It is very creamy, although I pureed the whole soup. I would make it again, but would cut the sweetness with fresh ginger or maybe some curry. If you like sweet, you'll probably like this recipe as it is written."

Nancy Kurdziel, tester

Fall 2001 Vegetarian Page
www.recipenet.org

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Last modified: April 09, 2002