Creamy Sweet Potato Soup

Creamy-Sweet-Potato-SoupIngredients:

  • 2 large sweet potatoes
  • 1 1/2 cups canned chicken broth, divided
  • 1 tablespoon reduced-calorie margarine
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon ground ginger
  • 1 cup fat-free evaporated milk
  • 1 tablespoon chopped pecans

Directions:

  1. Preheat oven to 400ºF.
  2. Pierce potatoes in several places with a fork. Bake for 45 minutes, remove from oven and allow to cool.
  3. When cool, remove and discard skin; chop potatoes.
  4. Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute.
  5. Set potato mixture aside.
  6. Melt margarine in a medium-size saucepan; stir in flour and ginger, and then add milk.
  7. Cook, stirring, until slightly thickened and bubbly, about 5 minutes.
  8. Cook 1 minute more and then stir in sweet potato mixture and remaining 3/4 cup of broth.
  9. Cook, stirring, until heated through, about 5 minutes more.
  10. Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans.

 

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