Crockpot Sweet Potato Soup

This is a wonderful fall recipe; the color, aroma, and taste are all the best autumn has to offer.  It’s the perfect way to warm up on a crisp cool evening.  This soup can either be made on the stove or in a crockpot.  I like to throw all the ingredients in the crockpot just before leaving for work — what a stress reliever to come home to the smell of dinner only minutes from serving!

Ingredients:

1 c. celery, chopped

1/2 c. onion, chopped

1 Tbsp. olive oil

4 medium sweet potatoes, peeled and cubed

32 oz. Imagine “No-Chicken Broth”

1 bay leaf

1/2 tsp. dried basil

1/2 tsp. sea salt

1 tsp. honey or maple syrup

Method:

Saute celery and onion in olive oil until tender.  Put sautéed mixture in crockpot and add all other ingredients. Cook on High for 8 – 9 hours (until you return home).

Remove bay leaf. Puree cooked mixture with a submersible stick blender.  (Or if you have extra time, cool cooked mixture and puree in batches in blender.)

Add: 16 oz. rice milk, 3 scoops rice “Better Than Milk,”  3/4 tsp. cinnamon and puree again until creamy.  Add more rice milk if soup is too thick.

Serve hot topped with chopped walnuts, a sprinkle of cinnamon, croutons, or chopped scallions.