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