Serves: 6
Total Calories: 159
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.
Hints: This soup makes a delicious first course. For a full meal, serve it with rice salad and cookies for dessert. Garnish with nutmeg.
This Cream of Sweet Potato Soup recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.
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