Cream Of Sweet Potato Soup Recipe

Step 1

Peel and slice sweet potatoes.

Step 2

Place potatoes in a Dutch oven with broth. Bring to a boil, cover and reduce heat. Simmer until potatoes are tender, about 20 minutes.

Step 3

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.

Step 4

Return to Dutch oven, stir to blend and reheat over low heat. Serve hot, or chill and serve cold.

Step 5

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

Step 6

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

Step 7

Sprinkle with nutmeg.

Source: Lynda Pozel in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias

Things You'll Need

  • 3md Sweet potatoes
  • 2c Vegetable broth
  • 1pn Nutmeg
  • 1pn Ground cloves
  • 1 1/2c Soy milk
  • Salt; to taste

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