Sweet Potato Soup

Ingredients:

• 1  large (8-ounce)  sweet potato, peeled, cut into 1-1/2-inch cubes
• 2  cups  fat-free chicken or vegetable broth
• 1/2  cup  vanilla soy milk
• 10  tablespoons  pressurized whipped cream

Directions:

In a medium saucepan over high heat, bring sweet potatoes and broth to a boil. Reduce heat to medium-low and simmer uncovered for 20 minutes, or until sweet potatoes are very soft.

Remove from heat. Using an immersion blender, puree in pan until smooth. (Alternatively, puree in a regular blender.)

Stir soy milk into soup over medium-high heat. Bring just to a boil.

Serve soup hot in espresso cups or large shot glasses, topped with 1 tablespoon whipped cream.

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