I still have sweet potatoes from my fall harvest.  I made this soup a couple of weeks ago for some guests.  Easy and filling.

The soup, garnished with fresh Mexican oregano.

• 3-4 large Sweet Potatoes, peeled and cut into 1″ chunks

• 1 medium onion, chopped

• 3 stalks celery, chopped

• 2-3 garlic cloves, chopped or crushed

• Olive oil

• Fresh ground black pepper

• 1/2 tsp Caraway Seeds

• Vegetable stock

• Rice Milk (or soy or dairy)

• Fresh Mexican oregano or other fresh herb for garnish

Sauté the onions and celery in olive oil.  Add the sweet potatoes and enough vegetable stock to cover.  Add the garlic, caraway and fresh ground pepper.  Cook until the sweet potatoes get soft.

Use a blender to puree the soup.  Be careful and never fill it more than half full at a time.  Put a towel over it when you blend so that you don’t accidentally splash yourself with hot liquid.

The mixture will probably be very thick.  Add some warmed rice milk until it gets to a more soup like consistency.  You could use dairy milk or even heavy cream here if you wanted a very rich soup.  Garnish with fresh Mexican oregano or another fresh herb like thyme and serve.