Ruth's Yam Soup from "The Health Promoting Cookbook" by Alan Goldhamer, D.C.

5 cups vegetable stock or water
8 cups peeled, chopped yams
2 large carrots, chopped
2 large celery stalks, chopped
2 ears of corn, cut from the cob

Bring the liquid to a boil in an 8-quart pot. Add all the ingredients, except the fresh corn. Lower the heat to medium and simmer until the vegetables are soft (about 35 minutes).

Remove from the heat and blend in a food processor until smooth. Return to the pot and then add the corn. Cook on low heat for 20 minutes, and serve.

Optional seasonings: 1/2 tsp. cinnamon and 1/2 tsp. ginger
or 1/2 tsp. sage and 1/2 tsp. marjoram
or 1/2 tsp. dill

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