Ingredients
- 1 tablespoon flour
- 1 tablespoon unsalted butter
- 1 1/2 cups chicken broth (or vegetable broth, if desired)
- 1 tablespoon light brown sugar
- 1 1/2 cups cooked sweet potatoes
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 cup milk
- Salt
Directions
In a heavy saucepot, over medium-low heat, cook the flour and butter, stirring constantly until roux achieves a light caramel color. Add the broth and brown sugar, bring to a boil, then lower to a simmer. Stir in the sweet potatoes and spices, bring to a simmer again, and cook for 5 minutes more. In a blender, puree the soup in batches and return to saucepot. Add the milk, and reheat soup. Season with salt and pepper, ladle into warm soup bowls and serve.
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By ISCREEM
on February 02, 2012
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I love sweet potatoes, so I was excited to try this recipe. I loved how creamy it was, but it was a bit too sweet for my liking. However, with the addition of some ground black pepper, cilantro, orzo pasta, and real bacon bits- it turned out very scrumptious!
By chargerhill
on November 21, 2011
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I doubled the recipe and added 4oz of cream cheese. It made the soup much richer and creamier. I also added a bit more brown sugar because of previous comments but it was plenty sweet. I don't think adding extra was necessary. It was absolutely FANTASTIC!
By stephanievgl
on November 06, 2011
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It was good, but I thought it needed more heat so I added cayenne pepper. It balanced the sweetness nicely, and I served it with a dollop of sour cream. Mmmmmm
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