1 med. onion, coarsely chopped
2 med. sweet potatoes (approximately 1 1/4 lbs.), peeled and diced
4 tsp. (2 packets) instant vegetable broth such as MBT, dissolved in 4 cups
boiling water, or homemade vegetable stock
About 3/4 cup half and half
Freshly ground nutmeg
Kosher salt
Freshly ground black pepper
About 1 tsp. lemon juice

Place the onion, potatoes and vegetable broth in a large saucepan and bring to a boil. Reduce the heat, cover and cook slowly, until the potatoes are tender, approximately 25 minutes. Cool slightly. Puree until smooth, in batches, in a blender. Return the soup to the saucepan, add the half and half and heat through. Season to taste with nutmeg, salt, pepper and lemon juice. Adjust the consistency with more half and half as desired.

Serving suggestions: Follow the Broiled Red Snapper with Pine Nut Coating, Fillet of Grey Sole en Papillote, Steamed Salmon with Tomato Sauce and Julienne Vegetables, Spinach Strudel, Linguine with Mushroom Sauce, Penne with Mushroom Sauce or Potato Cheese Piroshki.