Makes:
4 servings
Total Time:
1 hr 10 min
Submitted by:
Category:
Soups/Chilis
Sub Category: Soups & Stews
what you need
- 2 large sweet potatoes
- 2 cups 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
make it
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.
Notes
Warm up with our hearty sweet potato soup as the temperature starts to drop. Toast the pecans to help maximize their flavor.
For an extra flavor boost, consider adding a dash of curry powder with the flour and ginger.
POINTS® Value: 4
Servings: 4
Preparation Time: 10 min
Cooking Time: 60 min
Level of Difficulty: Easy
