I never posted this recipe before because I was waiting for a chance to make it with a sub. for the heavy cream called for in the original recipe, and I finally made it tonight, and it turned out great. This soup is awesome--it's my favorite meal in the whole world. Whip up a batch of safe cornbread (check the index) and you've got a terrific meal!
Sweet Potato Soup from _The Vegetarian Epicure, Book Two_
1 1/4 pounds sweet potatoes 3 small carrots 1 large stalk celery 1 bay leaf 6 cups water 1 1/2 teaspoons salt 2 tablespoons lemon juice 1 teaspoon paprika 1 1/2 tablespoons butter 1/2 cup Silk Soymilk Creamer
Peel the sweet potatoes and cut them in small dice. Scrape and thinly slice the carrots. Slice the celery. Put all the vegetables and the bay leaf in a pot with the water. Bring the water to a boil, then lower the heat and let the soup simmer for about 1/2 to 1 hour, stirring occasionally. Add the remaining ingredients and simmer the soup for another 10 minutes or so. Serves 5 to 6.
Please note: using the creamer, the soup will look curdled (hence the original recipe calling for heavy cream). But it doesn't affect the flavor or "safety" of the soup. So, enjoy!