Sweet Potato Soup
Emiline220 has cooked this"A simple and relatively healthy soup. It's a good alternative to the standard sweet potato casserole. But if you do have left over sweet potato casserole after thanksgiving, you can turn it into this soup!" - Emiline220
4
Appetizer
prep: 5 min / cook: 30 min / total: 35 min
- 1 tbsp. flour
- 1 tbsp. unsalted butter
- 1 1/2 cups chicken broth (or vegetable broth)
- 1/4 cup light brown sugar
- 1 1/2 cups sweet potatoes, chopped
- 2 tbsp. maple syrup (optional)
- 1/8 tsp. ground ginger (increase to 1/4 tsp. if you really love ginger)
- 1/8 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- Pinch of salt
- 1/2 cup skim milk*
- 1/2 cup half and half*
- *Note: You can use any kind of milk, but I would reduce the half and half the creamier it gets, ie use 1 cup whole and no half and half or 3/4 cup 2% and 1/4 cup half and half. In the end you should have one cup of milk in whatever combination you like, but this soup is better the creamier it is.
Add chopped sweet potatoes to a pot and cover with water. Bring to a boil and cook, covered, for about 15 minutes or until tender.
In a large, heavy saucepan 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, syrup and spices, bring to a simmer again and cook for 5 minutes more.
Puree the soup in a blender and return to pan. Add the milk and reheat soup to desired temperature. Serve.
In a large, heavy saucepan 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, syrup and spices, bring to a simmer again and cook for 5 minutes more.
Puree the soup in a blender and return to pan. Add the milk and reheat soup to desired temperature. Serve.
Sweet Potatoes
