Recipe - Creamy Sweet Potato Soup

8 cup Peeled; chopped sweet
potatoes
2 lg Carrots; peeled and chunked
2 Stalks celery; chunked
One half teaspoon Each ground cinnamon and
ginger
5 cup Water

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.

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 One half cups corn to be added after the
puree step. We think it should be left out. YMMV)

Posted to fatfree digest V97 #299 by Jan Gordon jrg14@cornell.edu on Dec
18, 1997