This warming soup tempts the eye with an appealing golden color, and pleases the palate with the delectable flavor of sweet potatoes.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Heat the oil in a soup pot. Add the onions, carrots, and celery and sauté over low heat until all are golden.
Step 2
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 rapid simmer, stir in the bay leaves and seasonings, then lower the heat. Cover and simmer until the sweet potatoes and vegetables are tender, about 20 to 25 minutes.
Step 3
Discard the bay leaves. Remove about half of the solid ingredients with a slotted spoon 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. Or insert an immersion blender into the pot and puree about half the ingredients.
Step 4
Add enough rice milk to give the soup a slightly thick consistency, then stir in the creamer. Season with salt and pepper. Simmer over very low heat for another 10 to 15 minutes.
Step 5
Serve at once, or if time allows, let stand off the heat for an hour or two. Heat through before serving.
Nutrition Information
Step 6
Per serving:
Step 7
Calories: 236
Step 8
Total fat: 7g
Step 9
Protein: 3g
Step 10
Fiber: 5g
Step 11
Carbohydrate: 43g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 56mg
