• Sweet Potato Soup

    1 vote
    This is nice and creamy, loaded with vitamins and antioxidants and is only 4 points! Serve with a nice salad and you have a great lunch! Try it today!


    • 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
    • TIP: For an extra flavor boost, consider adding a dash of curry powder with the flour and ginger. And toast the pecans to help maximize their flavor.


    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 potatoes
    3. 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
    4. 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.
    5. Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans.

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