CREAMY SWEET POTATO SOUP
2 large sweet potatoes
1 cup canned chicken broth
1 cup water
1 Tbsp all-purpose flour
¼ tsp. ground ginger
1 cup fat-free evaporated milk
1 Tbsp. pecans
Preheat oven to 400 degrees. 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 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 milk. Cook, stirring, until thickend and bubbly, about 5 minutes. Cook 1 minute more and then stir in sweet potato mixture and water. Cook, stirring, until heated through, about 5 minutes more. Pour into serving bowls and sprinkle with ¾ tsp. of pecans. Yields about 1 cup per serving(4 cups total).
Nutrition Information- total fat- 5g; saturated fat- 1g; cholesterol- 3mg; sodium- 393mg; carb- 33g; fiber- 3g; sugars- 1g; protein- 9g Vitamin A- 400%; Vitamin C-40%; calcium- 20%; iron- 6%