Creamy Sweet Potato Soup
Servings : 4
Preparation Time : 10 min
Cooking Time : 60 min
Warm up with our hearty sweet potato soup as the temperature starts to drop. Toast the pecans to help maximize their flavor.
Ingredients :
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
Method :
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.
Yields about 1 cup per serving.
Note :
For an extra flavor boost, consider adding a dash of curry powder with the flour and ginger.
Source : Weight Watchers
