Sweet Potato Soup

4 cups water
2 cups peeled, sliced carrots
4 cups zucchini, chopped in bite size pieces
1 bay leaf
1 leek peeled , dark green tops removed, quartered and diced
1 large sweet potato cooked, peeled and diced
Fresh, chopped dill to taste

In large pot boil carrots and bay leaf for 15 minutes.
Add leek to carrots and boil another 5 minutes
Add zucchini to carrots and leeks and boil another 5 minutes.
Add cooked, diced sweet potatoes to the other boiled vegetables in the pot and heat slowly for another 5 minutes.
A few minutes before serving, add fresh chopped dill.
Remove bay leaf.
Divide into 4 soup bowls and serve.
Optional: The finished soup may be processed in a blender and served as a creamed soup.

By: KOCHSTER. From: SparkPeople