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.
Per serving: 84 cal, 3 g prot, 154 mg sod, 15 g carb, 1 g fat, 0 mg chol, 46 mg calcium
Hints: This soup makes a delicious first course. For a full meal, serve it with rice salad and cookies for dessert.
Sprinkle with nutmeg.
Source: Lynda Pozel in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias