Sweet Potato Soup

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SWEET POTATO SOUP

 

6 servings

A warming soup with an appealing golden color. The natural sweetness of the

sweet potatoes gives this soup a surprising flavor twist.

 

2 tablespoons light olive oil

2 medium onions, chopped

2 medium carrots, peeled and diced

1 large celery stalk, diced

Handful of celery leaves

6 cups peeled, diced (about 1/2 inch) sweet potatoes

2 bay leaves

1/4 teaspoon dried thyme

1/4 teaspoon ground nutmeg

1 cup rice milk or soymilk, or as needed

Salt and freshly ground pepper to taste

 

Heat the oil in a soup pot. Add the onion, carrots, and celery and sauté

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.

 

 

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