Date: Thu, 18 Dec 1997 08:11:03 -0400
From: Jan Gordon (jrg14@cornell.edu)
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.
Creamy Sweet Potato Soup
8 cups peeled, chopped sweet potatoes
2 large carrots, peeled and chunked
2 stalks celery, chunked
1/2 teaspoon each ground cinnamon and ginger
5 cups water
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 1 1/2 cups corn to be added after the
puree step. We think it should be left out. YMMV)
kwvegan vegan