Cream of Sweet Potato Soup

Time

Yield

6 servings

Ingredients

Ingredients

3 md. sweet potatoes
2 cups vegetable broth
1 dash nutmeg
1 dash ground cloves
1-1/2 cup soy milk
Salt, to taste

Instructions

Peel and slice sweet potatoes. Place potatoes in a Dutch oven with broth. Bring to a boil, cover and reduce heat. Simmer until potatoes are tender, about 20 minutes. Place half of potato slices and half of broth in a blender. Add nutmeg, cloves, soy milk and salt, and puree. Repeat with remaining potatoes and broth. Return to Dutch oven, stir to blend and reheat over low heat. Serve hot or chill and serve cold.

Author's Comments

This soup makes a delicious first course. For a full meal, serve it with rice salad and cookies for dessert. Sprinkle with nutmeg.

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