Soup in a Jiffy

12 Aug

Ah, soup. The perfect way to use up vegetables one has no clue what to do with and that are not the freshest in the bin! I have been obsessing about how I am going to use up the rest of my pack of celery before it decomposes. And those poor left over organic carrots that would be atrocious to throw out. What to make, what to make?

Soup!

And not just any soup – creamy sweet potato soup! Based on the versatile yet simple vichyssoise, but altered and bumped up to excellent, this simple (and cheap) soup is quick and easy to make and bound to make you come back for seconds.. or thirds (or if you are my boyfriend, just finish the entire pot :))

Here it is:

Creamy Sweet Potato Soup

(makes about 4 generous servings)

1/4 C butter

1/2 C diced onion

1 C diced celery (3 medium/large stalks)

1 large sweet potato or yam (the orange fleshed kind), peeled and cubed into 1/2-1″ cubes

3 small (1/2 inch diameter) carrots, peeled and cubed into 1/2-1″ cubes

1 Tbs vegetable broth powder dissolved in 3 C hot water

1 C unsweetened soymilk

1/4 tsp ground cloves

1/8 tsp ground nutmeg

salt and pepper to taste

Melt butter in large soup pot. Add onion and celery and cook until aromatic.

Add cubed carrots and sweet potato. Cook for another 1-2 minutes.

Add vegetable broth and cook until sweet potatoes and carrots are soft.

Transfer to blender and blend until smooth.

Transfer back to pot and add soy milk and season.

Cook for another minute. Let sit for a couple minutes and serve.

This is also tasty poured over some cooked brown rice. Soup is mildly sweet and very creamy.

Enjoy!

– Mags

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