Cream of sweet potato soup

6 servings

Ingredients

Quantity Ingredient
3 mediums Sweet potatoes
2 cups Vegetable broth
pinch Nutmeg
pinch Ground cloves
1½ cup Soy milk
Salt to taste

Directions

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, soymilk 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.

Per serving: 84 cal; 3 g prot; 154 mg sod; 15 g carb; 1 g fat; 0 mg chol; 46 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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