Cream of Sweet Potato Soup

1. 1

   Peel and slice sweet potatoes.

2. 2

   Place potatoes in a Dutch oven with broth.

3. 3

   Bring to a boil, cover and reduce heat.

4. 4

   Simmer until potatoes are tender, about 20 minutes.

5. 5

   Place half of potato slices and half of broth in a blender.

6. 6

   Add nutmeg, cloves, soy milk and salt, and puree.

7. 7

   Repeat with remaining potatoes and broth.

8. 8

   Return to Dutch oven, stir to blend and reheat over low heat.

9. 9

   Serve hot, or chill and serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.