Sweet Potato Soup

6 servings

A warming soup with an appealing golden color, the natural sweetness is what gives this soup its suprising flavor element.

• 2 Tablespoons Vegetable Broth
• 2 medium onions, chopped
• 2 medium carrots, diced
• 1 large stalks celery, diced
•    a handful of celery leaves
• 5 cups sweet potatoes, heaping,
     diced in 1/2-inch pieces
• 2 whole bay leaves
• 1/4 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg
• 1 cup 1% lowfat milk
•    salt and pepper

Heat the broth in a large soup pot until it foams. Add the onions, carrots, and celery and saute over low heat until the onions begin to turn golden. Add the celery leaves, sweet potato dice, bay leaves, and enough water to cover all but 1 inch of the vegetables. Bring to a boil, add thyme and nutmeg, then cover and simmer over low heat for about 15 minutes, or until sweet potatoes and vegetables are tender.

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

Serve with croutons if you'd like

Bon appetit!