4 large sweet potatoes
1 medium onion, finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
2 tablespoons canola oil
2 tablespoons flour
3 14 oz. cans Health Valley No Salt Added Chicken stock (or use vegetable stock)
salt and pepper to taste
Scrub sweet potatoes then roast, whole, at 350 degrees until tender (about an hour).
In the meantime, cook the onion, carrot and celery until tender in a soup pot. Add the flour, stirring to evenly coat the vegetables. Then add the stock and bring to a simmer, stirring frequently.
Peel the potatoes and mash and add to the stock mixture. Simmer for a minute or two more.
Puree the mixture in a blender and return to the pot. Warm the soup and season to taste with the salt and pepper. If you would like a creamy, smooth soup, strain the mixture after pureeing.
*The potatoes can be roasted a day ahead of time and refrigerated. They are very easy to peel!