Sweet Potato Soup
 

Don't know if this has been posted before, but I made it the other day and thought it was pretty good.

Sweet Potato Soup

2 large sweet potato(es)
2 cup(s) canned chicken broth, divided
1 tbsp reduced-calorie margarine
1 tbsp all-purpose flour
1/4 tsp ground ginger
1 cup(s) fat-free evaporated milk
1 tbsp chopped pecans Preheat oven to 400ºF.


Pierce potatoes in several places with a fork. Bake for 45 minutes, remove from oven and allow to cool. When cool, remove and discard skin; chop potatoes.


Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute. Set potato mixture aside.


Melt margarine in a medium-size saucepan; stir in flour and ginger, and then add milk. Cook, stirring, until slightly thickened and bubbly, about 5 minutes. Cook 1 minute more and then stir in sweet potato mixture and remaining 1 1/4 cups of broth. Cook, stirring, until heated through, about 5 minutes more. Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans.

For an extra flavor boost, consider adding a dash of curry powder with the flour and ginger.


Yields about 1 cup per serving.

4 Points per Serving

This absolutely sounds TO DIE FOR! For some reason I have been craving sweet potatoes! Thank You~

I love soup for lunch in the fall. Love sweet potatoes, so I bet this will be a favorite for me this year.

I love to have soup for lunch. This one sounds like a winner. I will have to try it.