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Curried Sweet Potato and White Bean Soup

Recipe by: Susan Voisin

3 carrots, chopped
3 ribs celery, sliced
1 medium onion, chopped
1 medium yams or sweet potatoes, peeled and cut into cubes
1 tsp minced gingerroot
1 cloves garlic, minced
2 cans Great Northern or Cannellini Beans, rinsed and drained
1 tbsp curry powder
1 tsp ground cumin
1/4 tsp ground pepper
salt to taste (optional)
6 cups water
1 tbsp lemon juice

Combine all ingredients except lemon juice in a large soup pot.  Bring to a boil and stir; then lower heat to simmer for about 40 minutes, or until sweet potatoes are tender.   To make the soup creamier, remove about 1 cup of vegetables and liquid and puree; return puree to pan.  (Skip this step if you prefer a chunkier, stew-like soup.)  Add lemon juice just before serving.

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