Cold (or Hot) Sweet Potato Soup

1-1/2 c. vegetable broth
1 yellow or white onion, minced
1 T. grated fresh ginger
1 leek, white part only, cleaned and coarsely chopped
1 whole clove
1 generous pinch ground cinnamon
1 pinch mace or ground nutmeg
1 large sweet potato, peeled and finely sliced
2 t. maple syrup
2 c. evaporated skim milk
1 T. arrowroot or cornstarch
Ice cubes
1 T. fresh orange juice

Pour 1/4 c. of the broth into a large heavy saucepan, and bring it to a simmer over medium-high heat. Turn the heat down to medium-low and add the onion, ginger, leek, clove, cinnamon, and mace or nutmeg. Cook, stirring often, until the vegetables turn 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 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 the arrowroot or cornstarch, whisking well to blend. Stir the mixture into the puree and set over medium-low heat, stirring often, until thickened, about 7 minutes.

Serve hot off the stove or chill by pouring into a Pyrex or metal bowl, filling another, larger bowl with ice, and placing the bowl with the soup inside it. Cover with foil and place the whole thing in the refrigerator until thoroughly cool, 2-3 hours. (Stirring it occasionally will help it cool down.)

Whether hot or cold, stir in the orange juice just before serving.    

Serves 4.

Adapted from Almost Vegetarian, p. 61.