2 tb Margarine
2 md Onions,chopped
2 md Carrots,diced
1 lg Celery stalk,diced
Handful of celery leaves
6 c Diced sweet potatoes (1/2")
2 Bay leaves
1/4 ts Dried thyme
1/4 ts Ground nutmeg
1 c Soy milk,or as needed
Salt to taste
Fresh ground pepper to taste
Heat the margarine in a large pot. Add the onions, carrots and celery and
saute over low heat until the onions are golden. Add the celery leaves and
sweet potato dice. Just add enough water to cover all but about one inch of
the vegetables.
Bring to a boil, then stir in the bay leaves and seasonings. Simmer over
moderate heat until the sweet potatoes and vegetables are tender, about 20
minutes.
With a slotted spoon, remove about half of the solid ingredients and
transfer to a food processor along with about one-half of the cooking
liquid.
Process until smoothly pureed, then stir back into the soup pot.
Add the soy milk as needed to achieve a slightly thick consistency. Season
to taste with salt and pepper. Simmer over very low heat for another 10 to
15 minutes.