2 tablespoons olive oil
2 medium onions, chopped
2 medium carrots, peeled and diced
1 large celery stalk, diced
handful of celery leaves
6 cups peeled, diced sweet potatoes (about 3 to 4 medium-large)
2 bay leaves
1/4 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1 cup rice milk, or as needed
1/4 cup Silk creamer
salt and freshly ground pepper to taste
This warming soup tempts the eye with an appealing golden color, and pleases the palate with the delectable flavor of sweet potatoes.
Heat the oil in a soup pot. Add the onion, carrots, and celery, and saute over low heat until all are golden.
Add the celery leaves and sweet potato dice. Add just enough water to cover all but about an inch of the vegetables. Bring to a rapid simmer, stir in the bay leaves and seasonings, then lower the heat. Cover and simmer until the sweet potatoes and vegetables are tender, about 20 to 25 minutes.
Discard the bay leaves. Remove about half of the solid ingredients with a slotted spoon and transfer to a food processor along with about 1/2 cup of the cooking liquid. Process until smoothly pureed, then stir back into the soup pot. Or, insert an immersion blender into the pot and puree about half the ingredients.
Add enough rice milk to give the soup a slightly thick consistency, then stir in the creamer. Season with salt and pepper. Simmer over very low heat for another 10 to 15 minutes.
Serve at once, or, if time allows, let stand off the heat for an hour or two. Heat through before serving.
Per serving: Calories: 236 Total fat: 7 g Protein: 3 g Fiber: 5 g Carbohydrate: 43 g Cholesterol: 0 mg Sodium: 56 mg