Spinach Yam Soup Recipe
Delightfully different - sweet and very tasty.
Great for a cold day.

Put in a pot:
    3 cups water
    1 large carrot, peeled and cut into rounds
    4 cups yams, peeled and cut into cubes
    2 stalks celery, cut into diagonals

Bring to a boil, then simmer for 20 minutes.

Meanwhile, Saute in a seperate pan for 5-8 minutes:
    1/4 cup canola, or sunflower oil
    8 ounces frozen, chopped spinach (thawed and drained)
    1 clove garlicpeeled and minced

When yams, carrots and celery are soft, let cool for 10 minutes. Then purée in a blender, food processor or with hand blender. Return to pot and stir in:
    1/4 teaspoon powdered ginger
    1/4 teaspoon black pepper
    1 tablespoon fresh lemon juice
    1 tablespoon tamari or Bragg Liquid Aminos

Discard garlic from sautéed spinach. Add spinach to puréed soup.

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