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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