Doreen’s Sweet Potato Soup


5 cups
diced sweet potatoes (or yams)
1 1⁄2 cup
chopped onions
1 cup
chopped carrots
2 teaspoons
coconut oil
1 cup
chopped celery
4 cups
chicken stock (use vegetable broth for vegetarian version)
salt and pepper (to taste)


In a soup pot, heat oil over medium and saute all vegetables, except 1 cup of sweet potatoes, for 5 to 10 minutes. Add the reserved sweet potato and chicken stock, and bring to boil. Simmer for one hour. Soup will be chunky. If a creamy consistency is desired, put the soup in a blender and puree for approximately 1 to 2 minutes. (Recipe #373)