Creamy sweet potato soup

1 Servings

Ingredients

Quantity Ingredient
8 cups Peeled; chopped sweet potatoes
2 larges Carrots; peeled and chunked
2 Stalks celery; chunked
½ teaspoon Each ground cinnamon and ginger
5 cups Water

Directions

This is from _Fatfree and Delicious) by Robert SEigal. And, we love it. It is really sweet and rich, small servings are in order. My dh thinks it makes a great cold pudding.

simmer until all veggies are tender. let cool slightly. Puree in batches in blender or food processor. Return to pot, gently reheat and serve.

(Note: the original recipe calls for 1½ cups corn to be added after the puree step. We think it should be left out. YMMV) Posted to fatfree digest V97 #299 by Jan Gordon <jrg14@...> on Dec 18, 1997

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