- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 4 servings
Share This Recipe
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 4 servings
Ingredients
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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