- 1 and 1/3 cup thinly sliced leeks, whites only
- 3 and 1/2 cup (or more) vegetable broth
- 4 pounds sweet potatoes, peeled and cut in one half inch cubes
- Juice of 2 limes
- Salt and pepper to taste
- 1/4 cup chopped cilantro (optional)
Put leeks and one-half cup vegetable broth in a large pot. Bring to a simmer over moderately high heat and cook 1 minute. Add sweet potatoes and cook 4 minutes more. Add 6 cups water, reduce heat to medium, and cook until sweet potatoes are soft, about 25 minutes. Transfer mixture to a food processor or blender and blend until smooth, adding as much of the additional vegetable broth as you need to make a soup consistency. Return to pot and stir in lime juice, salt, pepper to taste. Reheat. Serve in warm bowls, garnish with chopped cilantro, if desired. Yields 12 cups.
From Elizabeth Kapstein as published in “Everyday Cooking with Dr. Dean Ornish.”