Sweet Potato Soup
- 1 large Sweet Potato, peeled and cut into 1 to 1-½” pieces
- 1 large Carrot cut into 1” slices
- 4 stalks Celery cut into 1” pieces leaves and all
- ½ medium yellow Onion chopped
- 6 sprigs fresh Thyme tied together with cooking twine
- pinch Cinnamon
- 1 teaspoon Sea Salt
- Black Pepper to taste
- enough Distilled Water to just come to the top of the veggies
- 1 cup unsweetened Almond Milk
- 1 Lime cut into wedges for serving bowls
- Extra Thyme sprigs if you wish to garnish serving bowls
Place prepared sweet potato, carrot, celery and onion into a 3 to 4 quart saucepan with lid. Add water until it just comes to the top of the veggies. Add salt and pepper, boil for about 15 minutes or until veggies are fork tender. Turn off heat and add the 6 sprigs of fresh thyme cover pot with lid and allow to rest for 10 minutes. Remove thyme bundle, allow to cool for a minute, being careful not to burn fingers strip leaves into broth and discard stems.
Pour all into a blender; be sure to vent steam so as not to cause the top to “explode” causing possible burns. Blend until smooth and creamy. Adjust salt and pepper if need be and add the pinch of cinnamon and the cup of almond milk. Blend and taste one last time. Pour into serving bowls and serve hot. Garnish with lime wedge and sprig of thyme. Squeeze lime wedge into soup at the table. This is also good chilled.
Variations: If you have a nut allergy use gluten-free rice milk in place of the almond milk. Substitute a small sugar pumpkin, or acorn, or butternut squash in place of the sweet potato.
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