Cream of Winter Soup

This rich, decedent soup is so full of flavor and color, and you'd never guess there's no dairy cream! Serve with a hearty whole grain bread. Keep warm and enjoy!

1 large sweet potato, peeled and diced
1 medium onion, diced
3 cloves garlic, minced
2 large stalks celery, thinly sliced
2 large carrots, sliced
4 - 5 large mushrooms, sliced and cut in half
6 cups water
About 1 cup of your favorite greens, torn into bite size pieces
1 cup walnuts
1 cup water
1tsp arrowroot powder or organic cornstartch
1/4 tsp thyme
1/4 tsp rosemary
1/8 tsp sage
1 tsp cumin
1/8 tsp paprika
Dash of coriander
Salt to taste
1/2 bunch fresh cilantro, chopped (optional)

Combine sweet potato, onion, garlic, celery, carrot, mushrooms, and water in a dutch oven. Bring to a boil, then reduce heat and let simmer until veggies reach desired tenderness. Add greens. Meanwhile, combine walnuts, water, and arrow root powder in blender, and blend on high until completely smooth and there is no grit. Pour this mixture into veggies and stir well. Add seasonings, and let simmer for another 5 to 10 minutes. Add fresh cilantro and serve.