Sweet Potato Stew

3 carrots, chopped
3 stalks celery, sliced
1 medium onion, chopped
1 medium yam or sweet potato, peeled and cut into cubes
minced ginger root, to taste
1 cloves garlic, minced
2 cans Cannellini Beans, rinsed and drained
curry powder, to taste
ground cumin, to taste
ground pepper, to taste
salt, to taste
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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