- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 155
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 5 g
- Cholesterol
- 16 mg
- Sodium
- 486 mg
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 155
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 5 g
- Cholesterol
- 16 mg
- Sodium
- 486 mg
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.
