4 Points - Creamy Sweet Potato Soup
(Makes 4 servings... well, okay, maybe not for me! Lol)
This soup is so thick, creamy, and flavorful it tastes like a sinful indulgance... but it's not! It's also extremely easy to make.
2 large sweet potatoes
1 1/2 cups chicken broth, divided
1 tablespoon soy margarine
1 tablespoon all-purpose flour
1/4 teaspoon ground ginger
1 cup soy milk
1 tablespoon chopped pecans
Preheat oven to 400ºF.
Pierce potatoes in several places with a fork. Bake for 45 minutes, remove from oven and allow to cool.
When cool, remove and discard skin; chop potatoes.
Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute.
Set potato mixture aside.
Melt margarine in a medium-size saucepan; stir in flour and ginger, and then add soy milk.
Cook, stirring, until slightly thickened and bubbly, about 5 minutes.
Cook 1 minute more and then stir in sweet potato mixture and remaining 3/4 cup of broth.
Cook, stirring, until heated through, about 5 minutes more.
Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans.
4 Points yields about 1 cup per serving.
Adapted ever so slightly from a recipe by mariposa13 on Recipezaar, who found it on WW online
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Creamy Sweet Potato Soup--total comfort food!
