This is a very easy, thick vegetable soup with potatoes, carrot, and sweet potatoes. If you like, you can add some soy cream. If you like your soup thinner, add more vegetable broth.
Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add potatoes, carrots, sweet potato, and vegetable broth and bring to a boil. Cover, reduce heat, and simmer until potatoes are soft, about 20 minutes.
Puree vegetables with an immersion blender until smooth. Season with salt, pepper, and nutmeg.
Per Serving: 231 calories; protein 4.3g; carbohydrates 38.3g; fat 7.3g; sodium 298.7mg.