Sweet Potato Soup
 

Soul Food



Amy



2 Tb extra virgin olive oil
1 large sweet potato, diced
¼ minced shallots
1 stalk celery, chopped
1 medium onion, chopped
2 carrots, thinly sliced
4 cups vegetable stock or water
1½ tsp coriander
½ tsp dried thyme
¾ cup soy milk
Chopped cilantro for garnish
In a soup pot, heat oil and sauté sweet potatoes, shallots, celery, onion, and carrots
for about 5 minutes, or until slightly softened. Add the vegetable stock or water,
coriander and thyme and bring to boil. Reduce heat and simmer, covered, for about 1 hour.
For a chunkier soup, puree half the soup in a blender or food processor before simmering.
Return to the pot and add the soy milk. For a creamy soup, puree all the soup in a blender
or food processor. Return to the pot and add soy milk. Garnish with chopped cilantro.
Serves 4. (From The Natural Health Cookbook by Dana Jacobi.)