This recipe is very easy to make and has a nice smooth texture. For an extra flavor boost, add a dash of curry powder with the ginger and flour.
Ingredients
2 large sweet potatoes
1⁄4 teaspoon ground ginger
1 tablespoon all-purpose flour
1 tablespoon reduced-calorie margarine
1 1⁄2 cups canned chicken broth, divided
1 tablespoon chopped pecans
1 cup fat-free evaporated milk
Instructions
Preheat the oven to 400 degrees F.
Using a fork, pierce the potatoes a few times. Bake for about 45 minutes, remove from the oven and allow to cool.
When the potatoes have cooled, remove and discard the skin; chop the potatoes.
In a food processor or blender, combine the sweet potatoes with ¾ cup of broth; blend or process for about 1 minute (until smooth). Set the potato mixture aside.
In a medium sized saucepan, melt the margarine; stir in the ginger and flour, then add the milk.
Cook, stirring, for about 5 minutes (until slightly thickened and bubbly).
Cook for 1 more minute and then stir in the remaining ¾ cup of broth and the sweet potato mixture.
Cook, stirring, for about 5 more minutes (until heated through).
Pour into 4 serving bowls and sprinkle each bowl with ¾ teaspoon of pecans. Serve.
Nutrition Information
Calories: 182 Fat: 5.5 g Saturated fat: 1.2 g Carbohydrates: 23.1 g Sugar: 10.5 g Sodium: 717.5 mg Fiber: 2.4 g Protein: 10.6 g Cholesterol: 6 mg
Recipe by Weight Watchers Recipes at https://www.ww-recipes.net/weightwatchers-creamy-sweet-potato-soup-recipe/