Sweet Potato Soup (Recipe orginally from my friend Anton, slightly altered over time)
10/12 servings
Ingredients
12 cups peeled, diced (about 1/2 inch) sweet potatoes
4 medium onions, finely chopped
4 medium carrots, peeled and diced
2 large celery stalk, diced
4 tablespoons light olive oil
4 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon ground nutmeg
Approx 2 cup low-fat milk, rice milk, or soymilk, or as needed
Sea salt and freshly ground black pepper to taste
Method
1. Heat the oil in a large pan. Add the onion, carrots, and celery and sauté over low heat until the onions are golden. Add the sweet potato and not quite enough water to cover the vegetables. Bring to a simmer, then stir in the bay leaves and seasonings.
2. Cover pan and simmer gently until the sweet potatoes and vegetables are tender, approx 20 to 25 minutes. .
3. Remove the pan from the heat and take out the bay leaves. Using a slotted spoon transfer approx half of the ingredients and about ½ a cup of the liquid into a food processor and puree before stirring back into the soup mix.
If you have a hand blender you could save time and use it directly in the pan to part puree the contents.
4. Add the milk or soymilk as needed to achieve the consistency you want. Season with salt and pepper. Simmer over very low heat for a further 10 to 15 minutes.