Creamy Yam Soup

INGREDIENTS

2 Tbsp butter
1 cup chopped onion
2 small celery stalks, chopped
1 medium leek, sliced (white and pale green parts only)
1 large garlic clove, chopped
5 cups cubed, peeled yams
4 cups vegetable broth
1 cinnamon stick
1/4 tsp ground nutmeg
1 1/2 cups cereal cream
2 Tbsp maple syrup
Sea salt and ground pepper, to taste

DIRECTIONS

In a large, heavy-bottomed pot over medium-high heat, melt the butter. Add the chopped onion and saute for about 5 minutes. Add the chopped celery stalks and leek, and then saute for about 5 more minutes. Finally, add the garlic and saute 2 minutes.

Add yams, vegetable broth, cinnamon stick, and nutmeg to the pot. Cover and bring to a boil, then immediately reduce the heat and simmer uncovered for about 20 minutes, until the yams are tender.

Discard the cinnamon stick. Puree the soup in a blender or food processor until smooth, working in batches if necessary. Return blended soup to the pot.

Add the cream and maple syrup and heat at medium-low, stirring constantly. Season soup to taste with salt and pepper. Serve hot.

Serves 6 to 8.