Sweet potato soup

By Beido

Ingredients

• 2 large sweet potato(es)
• 1 1/2 cup canned chicken broth
• 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

Details

Servings 4

Preparation

Step 1

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. When cool, remove and discard skin; chop.
3. Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute, and set aside.
4. Melt margarine in a medium-size saucepan; stir in flour and ginger. Add milk. Cook, stirring, until slightly thickened and bubbly, about 5 minutes. Cook 1 minute more and then sir in sweet potato mixture and remaining 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.)