Carrot-Ginger Soup

Carrot-Ginger Soup

2 lbs fresh carrots
6 stalks celery
2 sweet potato/yam, peeled
1 tsp ground ginger
1 tsp ground nutmeg
1 tsp sea salt
1 tsp fresh ground pepper
4 cups chicken stock

* Clean carrots, celery and sweet potato/yam. Chop all into 1-2 inch pieces. Place in 8-quart stock pot and cover with water. Place on stove and bring to boil. Reduce heat to medium, cover and simmer for 30-45 minutes, until vegetables are soft. Check periodically to make sure there is sufficient water in the pot.

* Add chicken stock and cook until soup is hot. Reduce heat to low. Add spices, salt and pepper.

* Remove from heat.

* Puree one to two cups at a time in blender. Soup should be thick and smooth.

* Serve with a dollop of cream, plain yogurt or half-n-half.