The recipe calls for this to be served cold, but it's just as tasty hot. It's kind of like pumpkin pie in a bowl - yum!
I have to admit that I've never tried it with soy milk, but I see no reason why it wouldn't work perfectly.
1 1/2 cups vegetable or chicken broth
1 yellow or white onion, minced
1 tbsp grated fresh ginger
1 leek, white part only, cleaned & coarsely chopped
1 whole clove
1 generous pinch ground cinnamon
1 pinch ground nutmeg
1 large sweet potato, peeled and finely diced
2 tsp maple syrup
2 cups evaporated skim milk (soy milk)
1 tbsp cornstarch
Ice cubes, optional
1 tbsp fresh orange juice
Pour 1/4 cup broth into a large heavy saucepan, and bring to a simmer over medium-high heat. Turn the heat down to medium-low, and add the onion, ginger, leek, clove, cinnamon and nutmeg. Cook, stirring often, until the vegetables are very soft and the liquid is almost gone, about 8 minutes.
Add the sweet potato and the rest of the broth. Cover and simmer until the sweet potato is soft enough to puree, about 8 minutes. Transfer the mixture to a food processor or blender and puree.
Return it to the saucepan and stir in the maple syrup. In a mixing bowl, combine the milk and cornstarch, whisking well to blend. Stir the mixture into the puree and set over medium-low heat, stirring often, until thickened, about 7 minutes.
You can serve it hot off the stove or chill it by pouring it into a Pyrex or metal bowl, filling another, larger bowl with ice, and placing the bowl with the soup inside it. Cover the soup with foil and place the whole thing in the fridge until thoroughly cool, about 2-3 hours.
Hot or cold, stir in the orange juice just before serving.
Makes 4 starter-size servings; per serving, 169 calories, 0.1g fat (as prepared with evaporated skim milk).
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Sweet Potato Soup
