Sweet Potato Soup

Recipe Ingredients

2 tablespoons	30ml	Light olive oil
2 tablespoons	30ml	Onions - chopped (medium)
2 tablespoons	30ml	Carrots - peeled, diced (medium)
1 tablespoon	15ml	Celery stalk - diced (large)
1		Handful celery leaves
6 cups	876g / 30oz	Diced (1/2") peeled sweet potatoes
2		Bay leaves
1/4 teaspoon	1.3ml	Dried thyme
1/4 teaspoon	1.3ml	Ground nutmeg
1 cup	237ml	Low-fat milk, rice milk, or soymilk - or as needed
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat the oil in a soup pot. Add the onion, carrots, and celery and saute over low heat until the onions are golden. Add the celery leaves and sweet potato dice. Add just enough water to cover all but about an inch of the vegetables. Bring to a simmer, then stir in the bay leaves and seasonings. Simmer gently, covered, until the sweet potatoes and vegetables are quite tender, about 20 to 25 minutes. Remove the bay leaves.

With a slotted spoon, remove about half of the solid ingredients and transfer to a food processor along with about 1/2 cup of the cooking liquid. Process until smoothly pureed, then stir back into the soup pot. Add the milk or soymilk as needed to achieve a slightly thick consistency. Season with salt and pepper. Simmer over very low heat for another 10 to 15 minutes.

Serve at once, or let stand off the heat for an hour or two before serving, then heat through as needed.

This recipe yields 6 servings.

Description:

"A warming soup with an appealing golden color. The natural sweetness of the sweet potatoes gives this soup a surprising flavor twist."

Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com

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