Doreen’s Sweet Potato Soup


5 cups
diced sweet potatoes, divided (or yams)
1 1⁄2 cup
chopped onions
1 cup
chopped carrots
2 teaspoons
coconut oil
1 cup
chopped celery
4 cups
chicken (or veg) stock
salt and pepper (to taste)

Additional Notes

IMPORTANT! Always use great caution when puréeing hot liquids. If you have time, allow the soup to cool before blending. Never fill the container more than half full. Cover the lid with a folded kitchen towel and hold it in place before you turn on the blender. The initial surge of the blender's contents can cause the lid to pop open, possibly scalding you if it's still hot, and certainly making a mess of your kitchen.    


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