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