Sweet Potato Soup

A rich, mellow flavor and beautiful golden color characterize this easy-to-make soup.

• 2 cups chopped leeks
• 1/2 cup chopped onion
• water as needed
• 3-1/2 cups peeled, diced garnet or jewel yams
• 3 cups vegetable bouillon or broth (use homemade stock, canned broth, or broth powder mixed in the water)
• 3/4 tsp. salt or to taste
• 1/8 tsp. pepper
• 1/4 tsp. garlic powder
• 1/2 tsp. mild curry powder
• 3/4-1 cup soy milk or rice beverage
• dash of cayenne pepper
• 2 Tbsp. lemon juice
• 1 Tbsp. chopped chives

In a large pot braise chopped leeks and onion in a little water, covered, over low heat until they are soft but not browned, about 15 minutes. Add the yams and 3 cups of broth. Cover pot and bring to a boil; reduce heat and simmer until vegetables are tender, about 20 minutes. Add salt, peppers, and spices. In a blender with a tight fitting lid puree soup in small batches until it is smooth.

Return soup to saucepan. Stir in soy or rice milk and lemon juice. Taste and adjust seasonings, adding a little more broth if a thinner soup is desired. Sprinkle chives over each serving of soup.