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  • Sweet Potato Soup

    1 vote
    Sweet Potato Soup
    Servings: 4
    by Chelly
    2 recipes
    >
    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!

    Ingredients

    • 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.

    Directions

    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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