Wednesday, July 17, 2019

Creamy Sweet Potato Soup

2 large sweet potatoes
1 1/2 cup canned chicken broth, divided
1 Tbsp reduced-calorie margarine
1 Tbsp all-purpose flour
1/4 tsp ground ginger
1 cup 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 3/4 cup 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.
Serves 8
Serves 4
POINTS® Value | 4
Servings | 4
Preparation Time | 10 min
Cooking Time | 60 min
Level of Difficulty | Easy
Copyright 2012 by Wayne Bailey Produce Company