1 qt. peeled and chunked sweet potatoes
3 c. thickly sliced leeks or onions
3 carrots, cut in chunks
3 ribs celery, cut in large slices
2 qt. water
sea salt and pepper to taste
1 Tbsp. margarine
1/4 c. milk
2 Tbsp. toasted sesame seed
1 Tbsp. caraway seed
2 tsp. chopped fresh tarragon or 1/2 tsp. dried tarragon

Place potatoes, leeks or onions, carrots, celery and water in large kettle. Add salt and pepper. Bring to boil and simmer for 40 minutes. With slotted spoon remove half of the carrots and celery and some of the firmer potato pieces and reserve. Puree the remainder of soup until smooth. Return to kettle and add reserved vegetables, margarine, milk, seed and tarragon. Reheat and check seasonings.