3 cups grated sweet potato
1 cup finely chopped celery
1/4 cup chopped onion
1/4 cup fresh parsley (or 1 teaspoon dried parsley)
1 cup fresh carrot juice
1/2 teaspoon dill weed
1/2 teaspoon all-purpose herb blend
Celtic Sea Salt to taste
2. Place half of the sweet potato, celery, parsley, along with all of the onion, in a blender or food processor with soup stock (or water), and blend until smooth.
3. Stir in the carrot juice and seasonings.
4. Add the remaining vegetables to the soup, stir, and serve.
5. Top individual serving bowls with remaining parsley.