Sweet Potato Soup
Is there anything better than a good fall soup?  If you like sweet potatoes (and I do!) you'll love this wonderful soup.  Recipe is from The Vegetarian Epicure, Vol. 2

Serves 5-6

1 1/4 lb sweet potatoes
3 small carrots
1 large stalk celery
1 bay leaf
6 cups water
1 1/2 tsp salt
2 Tbsp lemon juice
1 tsp paprika
1 1/2 Tbsp butter
1/2 cup heavy cream (I use nonfat evaporated milk)

Peel the sweet potatoes and cut them in small diced cubes.  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 about an hour, stirring occasionally.  Add remaining ingredients and simmer the soup another 10 minutes or so.

Serve with a nice green salad and hot, crusty bread.

Happy eating!!

October 2007