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

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.