Serves 5 to 6
• 1¼ lbs. sweet potatoes
• 3 small carrots
• 1 large stalk celery
• 1 bay leaf
• 6 cups water
• 1½ tsp. salt
• 2 Tbs. lemon juice
• 1 tsp. paprika
• 1½ Tbs. butter
• ½ cup heavy cream
1. Peel the sweet potatoes and cut them into small dice. Scrape and thinly slice the carrots. Slice the celery. Put all the vegetables and the bay leaf in a pot with the water. Bring the water to a boil, then lower the heat and let the soup simmer for about an hour, stirring occasionally.
2. Add the remaining ingredients and simmer the soup for another 10 minutes or so.
