Creamy Sweet Potato Soup
3
Points®
Temps total: 1 h 10 min • Préparation: 10 min • Cuisson: 1 h • Portions: 4 • Difficulté: Facile
Warm up when the temperatures start to drop with our hearty sweet potato soup.
Ingrédients
Sweet potato
2 small
Fat free chicken broth
1½ cup(s)
Reduced-calorie margarine
1 tbsp(s)
All-purpose flour
1 tbsp(s)
Ground ginger
¼ tsp(s)
Fat free evaporated milk
1 cup(s)
Chopped pecans (unsalted, raw or dry roasted, no sugar added)
1 tbsp(s)
Instructions
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.
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